Yield 8 burgers
1 large jalapeno pepper, seeded and finely chopped
1 (8-ounce) package cream cheese, softened
1 garlic love, minced (can omit if desired if you are a garlic lover add it in!)
2 pounds ground beef
1/2 package dry onion soup mix (can use the whole package if desired)
4 cloves garlic, minced
2 teaspoons Montreal Steak seasoning (or use fresh ground black pepper)
In a small bowl mix the cream cheese with jalapeno and 1 minced garlic clove.
In another bowl combine the ground beef with 1/2 package dry onion soup mix (or use the whole package) 4 minced garlic cloves and 2 teaspoons Montreal steak seasoning.
Divide the ground beef into 16 equal portions.
Pat each portion into about 1/2-inch thickness (doesn’t have to be exactly 1/2-inch).
Spoon a scant 2 tablespoons of the cream cheese mixture into the center of 8 patties (do not spread).
Top with remaining patties pressing down the edges to seal the meat together. Make an indentation in the center with your thumb being careful to not destroy the seal. This will help when the patty is cooked and expands.
Place on a plate then cover with plastic wrap and refrigerate for 24 hours or up to 2 days.
Heat grill to medium heat, then oil the grill grates.
Grill for about 10 minutes per side (do not press down the burger while cooking or the cream cheese mixture may drizzle out).