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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