Pepper Jack Stuffed Beef Burgers

Meanwhile, in a small bowl, combine jalapeño and vinegar. Season with salt; set aside.

In a medium bowl, gently combine pork, remaining Southwest Spice Blend, salt (we used ¾ tsp; 1½ tsp for 4 servings), and pepper. Form pork mixture into two very thin rounds (four rounds for 4 servings). Divide cheese between the centers of each round. Fold edges of meat around cheese, shaping and sealing to create cheese-stuffed patties, each a bit wider than a burger bun. Season all over with salt and pepper.

Swap in beef for pork.

Heat a drizzle of oil in a large pan over medium-high heat. Add cheese-stuffed patties and cook until browned on first side, 4-7 minutes. Flip and reduce heat to medium. Cook until browned and cooked through, 4-7 minutes more. (No worries if some of the cheese oozes out! The end result will still be delicious—can you say crispy cheese?)

Cook beef patties to desired doneness, 3-5 minutes per side.

While patties cook, halve buns; place cut sides up on a second baking sheet. Toast in oven until golden, 3-5 minutes. In a second small bowl, combine sour cream and 1 tsp water (2 tsp for 4 servings). Season with salt and pepper.