Rather than start a new thread, I'll just add a few notes on the creation of my Jalapeño popper burger here. I'd been traveling much of the time the brawl was open for entries, returning on the last day for submission. Naturally, it was pouring rain all day... So I confess, this was cooked entirely indoors. I've no photos, other than the pic of the completed entry.
I started with a pound of 85% lean ground beef, formed it into 4 thin and fairly large diameter patties, which I seasoned with salt and pepper. I then cut 4 disks from large cheddar cheese slices. Two disks each went on top of two of the patties, were topped with the other two patties, and I pressed the edges together all the way around to form two inside-out cheeseburgers. These were broiled, flipping once, to an internal temp of about 145F.
I used Nathan's onion rings, baked at the temp indicated on the package...400F, maybe? Then I cooled the oven to 325F and made the bacon-wrapped jalapeño poppers (ABTs) in the oven, a first for me, but they turned out great.
I used Bibb lettuce and heirloom tomato slices on the lower bun, as they seemed more photogenic, topped with the broiled cheeseburgers, then a slathering of Head Country BBQ sauce, the onion rings (I nested three, small, medium, and large on each burger) and finally put three poppers on each one and topped with the other half of the bun.
The cut burger on the right doesn't really show the interior cheese, perhaps I didn't use enough, and much oozed out of the burger exterior. The intact burger on the left does show the delicious cheese ooze.
Of course, everything cooled down while plating the burgers for the photo, so when I had a good pic, I simply removed the burger/onion ring/popper stacks and rewarmed them before reassembling the burgers to eat. They were delicious!
