Spicy Peanut Butter & Jelly Burger
This post is not a dare nor is it the late night creation of a Boulder college student.
It’s a real thing and inspired from one of the best burger joints in Denver, The Cherry Cricket. The Cricket is a Denver burger institution and stays relevant even in the world of high-end, $15 burgers. One of their claims to fame is that they will top your burger with pretty much anything.
The toppings list they provide is completely intimidating for a first time Cricketer. If you ask your server for suggestions you’ll frequently get a few interesting answers, but Peanut Butter and Jelly is one that most people hear and then never order.
People are very wrong. Peanut butter and jelly with a few fresh jalapeños might actually be the most perfect burger topping out there. For starters, it’s dead simple. There’s no cooking involved. If you can cook a burger, you can make this happen.
More importantly for me though, it just tastes delicious. The peanut butter is creamy and adds some fat to the burger and the sweetness of the jelly cuts through the richness. It’s out of control.
I like the jalapeños on it which add some heat and crunch, but you could leave them off. They are extra at the Cricket, but free at home.
1) Shape ground beef into four 1/3 pound patties. Don’t press the beef too much. Gently shape it into rounds and use your thumb to press a dimple into the center of each burger (will prevent the football burger). Season burgers well with kosher salt and fresh ground pepper.
2) Grill burgers over medium hight heat for about 4-5 minutes per side for medium burgers. About a minute before the burgers are done, add 1 tablespoon creamy peanut butter to each burger (sort of like cheese).
3) Let burgers rest for a few minutes when they come off the grill.
Serve burgers with a dollop of grape jelly and topped with fresh sliced jalapenos (optional). Serve on toasted buns.
Peanut Butter & Jelly Burger Basics
A few things are needed for this burger. Not surprisingly…
My advice is to use creamy peanut butter, but try to find a peanut butter without added sugar. You want just the real stuff here. If you all you is sugar-added PB, you can use it, but just straight peanut butter is best.
I think 1/3 lb burger is best pretty much always. It’s big enough to make a meal out of without being ridiculous.
Loosely shape your burgers and season them really well with kosher salt and pepper. Make a big dimple in the center of each burger. As it cooks the burger will shrink in a bit and take up this space in the center.
This is the trick that will prevent the classic “football-shaped burger” known on amateur grills throughout the country.
Cooking the Burgers
Toss these burgers on a medium-high grill for about 4-5 minutes per side for a medium burger. Try not to fuss with them too much.
After about five minutes, give the burgers a flip. You will hopefully have some nice grill marks and a good crust developing on the burger.
When your burger is almost done, do like you would if you were making a cheese burger.
Pile on about a tablespoon of creamy peanut butter and let it heat up on the burger for a minute or two. It may sound crazy but warm peanut butter and warm cheese have a very similar texture which, as you may know, works very well on burgers.
Serve these bad boys with a big dollop of grape jelly and a few sliced jalapeños on toasted buns. The jalapeños are optional, but I like their crispness and heat on the burger.
Oh, and you’ll need napkins. Obviously.
This burger is no joke, people. Try it the next time you’re making burgers.