Recipe Swap: Jalapeno-Mustard Havarti Burgers

This is the first recipe swap we’ve had since extending the time frame between each swap. At first I thought “wow, that’s a lot of time. I hope I don’t forget to make the recipe.” and then I realized that by having so much extra time, I could do something new, like make my own rolls for this burger.

If you read Wednesday’s post, you’ll know that the pretzel rolls were very nicely received and I maybe created a monster who wants homemade rolls for all of the burgers we have now.

I had to modify the original recipe because of that same monster though. The original recipe is Horseradish Havarti Burgers. Tom won’t get within 3 feet of horseradish, much less eat it. I’ve tried using tiny quantities but he instantly knows when it is in a recipe.

Skipping the horseradish entirely wasn’t an option. Havarti cheese is a creamy mild cheese and I can only assume it was paired with this burger to take away from the heat of the horseradish. No heat = no need for the cheese = not the same burger. So off to Google I went, where I found lots of people saying there is absolutely no substitute for horseradish and if you don’t like it, well pooey on you.

Then, way down in the comment section of one of those “ask” q&a websites, there was a comment “jalapeno-mustard works as a spicy substitute but the flavors won’t be the same”. That was all I needed to know. The following Saturday, while in the condiment aisle of Wegman’s, I told Tom about the burger and asked him if jalapeno-mustard would work. He agreed.

Jalapeno-Mustard Havarti Burgers
Source: The Jey of Cooking, slightly adapted from I Was Born to Cook
Servings: 4
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    • 1 lb. ground beef
    • 1/8 cup bread crumbs or Panko
    • 1/8 cup jalapeno-mustard
    • 1/4 cup fresh parsley, chopped
    • 1 tsp. Worcestershire sauce 
    • 8 slices Havarti cheese, divided
    • 4 pretzel rolls
    • lettuce, tomato, red onion slices, ketchup, jalapeno-mustard

1. Preheat a grill to high heat.
2. Combine ground beef, bread crumbs, jalapeno-mustard, parsley and Worcestershire sauce together in a bowl. Crumble 4 slices of Havarti cheese and add to the bowl. Form into 4 patties.
3. Grill burgers for 4-5 minutes per side. Top with remaining 4 slices of Havarti cheese until melted.
4. Place burgers on pretzel rolls and top with your choice of condiments.

I did also have to make another change to the recipe. Since jalapeno-mustard is essentially a liquid compared to horseradish, I added bread crumbs and decreased the amount of mustard and Worcestershire.

I added extra jalapeno-mustard to my burger, along with tomato and red onion slices. I thought the cheese paired really nicely with the spice of the burger and overall that it was delicious. Tom also liked the burger, but raved more about the roll than anything else. Maybe I should’ve let him have a roll on its own first…

Thanks again to Sarah for hosting these recipe swaps!


  1. Aww man the horseradish really makes the burgr but I'm glad that your substitutions worked for your family.

  2. JalapeƱo-mustard sounds like the best combination, ever! I love how ambitious you were with making your own pretzel roll, my husband is obsessed with those!

  3. This sounds great! I love horseradish, but jalapeno mustard sound yummy. We have a ton of jalapenos in our garden- what a great thing to try and make.

  4. I'm sorry you had to change a main component of the recipe to suit his tastes. Next time just let me know if there's something you or he won't eat and I'll be happy to get you a different recipe. I'm glad these were still good, though.

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