Bronco Burger Recipe - Allrecipes.com

Directions

Preheat a grill for high heat. When the grill is hot, roast the jalapeno peppers until blackened on all sides. Place in a plastic bag to sweat and loosen the blackened skin. Rub the skin off, then seed if desired, and chop.
In a large bowl, use your hands to mix together the chopped jalapenos, ground beef, salt, pepper, egg, steak sauce, onion, hot pepper sauce, oregano, Worcestershire sauce, garlic salt and Fritos®. Divide into 8 balls, and flatten into patties.
Grill patties for 10 to 15 minutes, turning once, or until well done. I always drink one beer, then flip, drink another beer, then remove from the grill and place on buns. Top each one with a slice of pepperjack cheese and pig out!

Reviews (187)

F88DLUVR

Aug. 22, 2007

"I HAVE NEVER BEEN SO POPULAR!!! I served up these burgers at a big corporate picnic where there was a burger making contest. I made this recipe exactly the way it was posted and I took first place o..." See moreut of 7 teams representing 20 cooks. I made them into 1/2 patties, put the roasted Jalepenos on top and melted Tilamook Pepper Jack cheese over them. All on an Infared Grill, of course. Best dang burger I have ever had!"

Justin

Jun. 7, 2007

"I have used this site for about 20 recipes and 5 different burgers. This is BY FAR the best burger on this site so far and probably also the best burger I have ever tasted. Follow the ingrediants exac..." See moretly and use about half the seeds for a great burger. I want to eat these burgers for all my meals!!!"

RALWATTAR

Jul. 4, 2007

"I left out the jalapeno peppers because my dad cannot tolerate spicy food, but next time I will put in 1 or 2 peppers because it seemed like the burgurs could handle some more kick. But even without ..." See morethe peppers, my family devoured these burgurs!! UPDATE: I made these for a 4th of July bbq, so I left out the jalapenos (again) because not everyone likes spicy. But to keep the kick in the burger, I doubled all of the spices (I tripled the garlic), added lots of fresh parsley and some ground turkey and EVERYONE went nuts. They were probably the best burgurs that I have ever made."

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