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PB&J Burger With Pickled Jalapeños, Avocado & Egg

PB&J Burger With Pickled Jalapeños, Avocado & Egg

Makes 4 burgers

  • 2 pounds Certified Piedmontese 85% lean ground beef, portioned into 8-ounce patties
  • 4 brioche burger buns
  • 4 slices pepper jack cheese
  • 4 eggs, cooked sunny side up
  • 1 avocado, sliced
  • 1 cup pickled jalapeños (recipe follows)
  • 1 cup raspberry preserves
  • 1 cup chunky peanut butter
  • Kosher salt and freshly ground black pepper, as needed

Heat a grill to high heat and season burger patties with salt and pepper on both sides. Grill to desired doneness, top with cheese, and let rest. Toast the buns. Top the bottom buns with peanut butter and the tops with preserves. Add the burger patties and top each with the remaining ingredients.

    Pickled Jalapeños

    • ½ cup apple cider vinegar
    • 1 tablespoon sugar
    • Pinch kosher salt
    • 4 jalapeños, thinly sliced

    In a medium bowl, whisk vinegar, sugar, and salt until sugar is dissolved. Add jalapeños and toss to coat. Let stand at room temperature, stirring occasionally, for at least 30 minutes and up to 2 hours. If making ahead, cover liquid and jalapeños and chill until ready to use.

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