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  • Prep
    15 min
  • Total
    30 min
  • Servings

Beef Hamburgers with Grilled Peppers and Onions, Corn Salsa, and Monterey Jack Cheese with Jalapeño

Here’s a succulent creation with a wonderfully bold and sunny topping. In this beef burger recipe with grilled peppers and onions, corn salsa, and Monterey Jack Cheese with Jalapeño slices, the key ingredient is our perfectly spicy cheese. A homemade hamburger to enjoy all summer long… or—why not—all year!


  • 2 ears of corn
  • 1 onion, sliced into rings
  • 1 red (or yellow) pepper, cut into strips 
  • 4 medium ground beef patties, 200 g (1/2 lb) each 
  • 8 slices Armstrong Monterey Jack Cheese with Jalapeño
  • Juice of ½ a lime
  • 2 green onions, cut into rings 
  • ½ jalapeño, chopped 
  • 60 mL (4 tbsp) fresh coriander, chopped
  • 4 hamburger buns

To serve

  • Mayonnaise (or other condiment)
  • Lettuce


  1. Preheat the barbecue to medium-high and oil the grill.
  2. Cook the ears of corn, onion, and pepper on the barbecue for 5 minutes per side (keep an eye on the progress).
  3. Cook the beef patties on the barbecue for 3-4 minutes per side. Place 2 slices of Armstrong Monterey Jack Cheese with Jalapeño on each patty 2 minutes before the end of the cooking time. 
  4. In the meantime, on a cutting board, using a knife, cut the corn kernels from the cobs.
  5. In a bowl, combine the corn kernels with the lime juice, jalapeño, and coriander. 
  6. Spread some mayonnaise on the buns and top with lettuce (if desired). Place one beef patty on each bun, topped with the grilled onions and peppers and the corn salsa.

Recipe Review


  • Prep
    30 min + 1 hour refrigeration
  • Total
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