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Shredded Beef and Jalapeno Popper Burgers

Shredded Beef and Jalapeno Popper Burgers

Ingredients

  • For the Shredded Beef
  • 2.5 pound chuck pot roast
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • 1/4 cup steak marinade (Allegro is my favorite and basically the best marinade ever)
  • 2 cups beef broth
  • 1 onion, peeled and quartered
  • For the Jalapeño Poppers
  • 8 jalapeños
  • 2 ounces reduced fat cream cheese
  • 1 cup shredded pepper jack (or cheddar if you don’t want spice)
  • 1.5 tablespoons dry Italian dressing seasoning

Instructions

  1. Combine the onion powder, garlic powder, chili powder and oregano in a small bowl and combine. Heat a skillet to medium heat, and spray with cooking spray. Rub the meat with the spices and pan sear approximately one minute on each side.
  2. Place roast in slow cooker and add marinade, beef broth and onion.
  3. Cook on low for 8 hours.
  4. After 8 hours shred beef and onion.
  5. For the Jalapeño Poppers
  6. Preheat oven to 350 degrees.
  7. Slice and core jalapeños and place in a single layer on a baking sheet.
  8. Combine the cream cheese, shredded cheese and dry Italian dressing seasoning in a bowl. Add a spoonful of the mixture to each jalapeño.
  9. Bake 15-20 minutes until jalapeños are tender and cheese is bubbly.
  10. To assemble sandwiches toast buns, add shredded beef, top with jalapeño poppers.

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