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    Four-Alarm Jalape�o Cheeseburgers

    Source of Recipe

    From "Weber's Big Book of Burgers"

    List of Ingredients

    Sauce:
    ◦ � cup mayonnaise
    ◦ 2 canned chipotle chile peppers in adobo sauce, minced
    ◦ 2 teaspoons fresh lime juice

    Patties:
    ◦ 1 � pounds ground chuck (80% lean)
    ◦ 3 tablespoons ketchup
    ◦ 2 teaspoons Worcestershire sauce
    ◦ 1 teaspoon garlic powder
    ◦ � teaspoon ancho chile powder
    ◦ � teaspoon kosher salt

    ◦ 4 slices pepper jack cheese, each about 1 ounce
    ◦ 4 hamburger buns, split
    ◦ 1 ripe beefsteak tomato, cut crosswise into 4 slices
    ◦ 4 pickled jalape�o 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 � 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 jalape�o quarters. Serve warm.

    Serves 4

 

 

 


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