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Four-Alarm Jalapeño Cheeseburgers

Source of Recipe

From "Weber's Big Book of Burgers"


List of Ingredients

Sauce:
â—¦ ¾ cup mayonnaise
â—¦ 2 canned chipotle chile peppers in adobo sauce, minced
â—¦ 2 teaspoons fresh lime juice

Patties:
â—¦ 1 ½ pounds ground chuck (80% lean)
â—¦ 3 tablespoons ketchup
â—¦ 2 teaspoons Worcestershire sauce
â—¦ 1 teaspoon garlic powder
â—¦ ¾ teaspoon ancho chile powder
â—¦ ¾ teaspoon kosher salt

â—¦ 4 slices pepper jack cheese, each about 1 ounce
â—¦ 4 hamburger buns, split
â—¦ 1 ripe beefsteak tomato, cut crosswise into 4 slices
â—¦ 4 pickled jalapeño chile peppers (from a jar), each cut lengthwise into quarters


Recipe

Whisk the sauce ingredients.

Mix the patty ingredients, and then gently form four patties of equal size, each about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.

Prepare the grill for direct cooking over medium-high heat (400° to 500° F).

Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness (160° F), 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a slice of cheese on each patty to melt, and toast the buns, cut side down, over direct heat.

Build each burger on a bun with sauce, a patty, a tomato slice, and four jalapeño quarters. Serve warm.

Serves 4