Best 6 Jalapeno Mayonnaise Recipes

LATIN BURGERS WITH CARAMELIZED ONION AND JALAPENO RELISH AND RED PEPPER MAYONNAISE

Steps:

• In a large bowl, mix thoroughly by hand the ground beef, the chorizo, the adobo seasoning, the grated onion and the bread crumbs. Form the burgers into 6 patties without pressing them too much or they can become tough. Line a baking pan with waxed paper and put the burgers side-by-side in a single layer. Cover and refrigerate for at least 30 minutes. This will help the burgers hold together. If you make more than you need just separate with waxed paper and insert into a storage freezer bag for future use.;
• Heat the olive oil in a heavy skillet over medium-low heat. Add the onions and season with salt and pepper. Add the jalapeno chiles and the brown sugar. Saute for 15 minutes or until the onion and the chiles are caramelized and soft. Set aside.;
• Drain the roasted red peppers and put them in a blender or food processor. Add the mayonnaise, and season with salt and pepper. Puree the mayonnaise and roasted red peppers until well combined and the mixture is smooth. NOTE: This may be done up to 2 days ahead of time, and in fact the flavor will be more complete with an overnight chilling.;
• Preheat an outdoor grill or grill pan on the stove top over medium-high heat. Place the burgers on the hot grill or pan until cooked to desired doneness. Due to the raw chorizo in the recipe, at least medium-well is recommended, approximately 10 minutes on each side. In the last 5 minutes of cooking, top the burgers with the slices of cheese so it can melt. If your grill has a lid, putting it on briefly will help the cheese melt quickly and evenly.
• To serve: Spread about 1 tablespoon of the red pepper mayonnaise on both sides of the rolls. Lay a burger on the bottom halves, and top with a couple of spoonfuls of the caramelized onion and jalapeno relish.

BACON JALAPENO BURGERS WITH CHIPOTLE MAYONNAISE

Steps:

• For the Chipotle Mayonnaise:.
• Mix together ingredients until combined.
• For the Burgers:.
• Divide the ground beef into four 1/3 pound burgers. With a light hand, shape into patties. Season both sides with a salt, pepper and garlic powder. Set aside until ready to grill. May, also, be pan fried.
• Heat grill (or pan) to medium - medium-high heat and grill for a 4-7 minutes on each side until desired doneness. During the last minute of cooking , add a slice of cheese over each burger and close cover until cheese begins to melt. While the burgers are cooking, add the onion slices and allow them to char a bit on each side and begin to soften. Remove burger and onions from grill and allow to rest for 2-3 minutes before serving.
• Place a burger on each toasted bun bottom, topping with 2 slices of bacon and 4-5 jalapeno slices. Slather some of the chipotle mayo on the top bun and place a grilled onion round on top. Add lettuce, if so desired, and top with the top half of the bun.

JAMAICAN JERK BURGERS WITH ORANGE JALAPENO MAYONNAISE

Steps:

• For Orange-Jalapeno Mayonnaise: Mix all ingredients in a small bowl. Seaso to taste with salt & pepper For Jerk Sauce: Finely chop first 4 ingredients (onion, jalapenos, thyme, garlic) in food processor. Add sugar & vegetable oil, soy sauce and All Spice. Process until smooth. Season with salt & pepper. For Burgers: Shape ground beef into patties. Place in baking pan. Pour jerk sauce over patties and turn over to coat. Cover with plastic wrap and refrigerate for 2-3 hours. Remove patties from refrigerator and grill until your desired temperature. Place burgers on buns and serve with Orange-Jalapeno Mayonnaise, onions, lettuce & tomatoes.

RED SNAPPER SANDWICHES WITH JALAPENO MAYONNAISE

Steps:

• To make the mayonnaise, whisk together the mayonnaise, yogurt, chopped jalapeno and jalapeno liquid. Refrigerate at least 1 hour.
• To make the relish, toss together the corn, red pepper, scallion and cilantro. Add the lime juice, salt and pepper and toss.
• To make the snapper, place cornmeal, salt and pepper in a shallow dish. Dip fillets in milk and coat in cornmeal. Heat oil in a large nonstick skillet over medium heat. Add snapper and saute until cooked through, about 3 minutes per side.
• Spread the bottom of each piece of baguette with 2 tablespoons mayonnaise. Layer with snapper, relish and more bread. Serve immediately.

CHARRED JALAPEñO MAYONNAISE

Steps:

• Grill 1 jalapeño, turning often, over medium-high heat until charred and blistered, about 5 minutes. Let cool. Peel, remove seeds if desired, and finely chop. Whisk together 1 large egg yolk, 2 teaspoons fresh lime juice, and 1 teaspoon Dijon mustard. Whisking constantly, slowly drizzle in 1 cup grapeseed oil, drop by drop at first, until mayonnaise is thickened and smooth. Add jalapeño; season with salt, pepper, and more lime juice, if desired.

JALAPENO MAYONNAISE

Steps:

• Place all of the ingredients in a small bowl and whisk to blend. Transfer to a clean container and refrigerate until ready to use or serve.