| Level: | Intermediate |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 burgers |
| Level: | Intermediate |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 burgers |
Ingredients
- 1 1/2 pounds 80/20 ground chuck
- 4 jalapeno cheese buns, halved
- 4 leaves lettuce
- 4 slices tomato
- Kosher salt and freshly ground black pepper
- 1/2 cup Chipotle Onion, recipe follows
- 1/2 cup Spicy Chile Pepper Medley, recipe follows
- 1/2 cup Chipotle Ketchup, recipe follows
- 4 slices pepper jack cheese
- 8 strips bacon, fried or grilled
- 1/2 cup Habanero Relish, recipe follows
- 1/2 cup Sriracha Mayo, recipe follows
- 1/2 red onion, sliced
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon chipotle puree
- 1/4 cup chardonnay
- Kosher salt and freshly ground black pepper
- 2 jalapenos
- 4 serrano chiles
- 2 habanero chiles
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons ketchup
- 1/4 teaspoon chipotle puree
- Kosher salt and freshly ground black pepper
- 2 habanero chiles
- 1/2 clove garlic
- 1/2 cup diced tomato
- 1 tablespoon chopped onion
- 1 teaspoon lemon juice
- 1/4 teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper
- 6 sprigs cilantro
- 1/2 cup mayonnaise
- 1 1/2 teaspoons Sriracha
- 1/4 teaspoon lemon juice
- Kosher salt and freshly ground black pepper
Instructions
- Heat a grill to medium-high. Shape the ground chuck into four 6-ounce burger patties and set aside.
- Toast the buns on the grill. Place a lettuce leaf and a tomato slice on each bottom bun. Set aside.
- Season the burger patties with salt and pepper, and then grill. After flipping the patties, top each with a spoonful of Chipotle Onion, followed by a spoonful of Spicy Chile Pepper Medley, a squirt of Chipotle Ketchup and a slice of pepper jack cheese. Cover the grill and cook until the cheese is slightly melted.
- Scoop the patties onto the bottom buns. Top each with two slices of bacon and a spoonful of Habanero Relish. Slather the top buns with Sriracha Mayo and place on top of the burgers.
- Saute the red onions in the olive oil until soft. Stir in the chipotle puree and cook for 1 minute. Add the chardonnay and cook, stirring, for another minute. Add salt and pepper to taste.
- Pan fry the jalapenos, serranos and habaneros in the olive oil until soft. Let cool for 10 minutes, then peel off the skins. Slice the chiles lengthwise and mix together.
- Mix the ketchup, chipotle puree and salt and pepper to taste until fully blended.
- Pulse the habaneros and garlic in a food processor until coarsely chopped, 5 to 10 seconds. Add the tomatoes, onions, lemon juice, red pepper flakes and 1/8 teaspoon each salt and pepper. Pulse until blended and finely chopped. Add the cilantro sprigs and pulse until cilantro is coarsely chopped.
- Stir together the mayonnaise, Sriracha, lemon juice and a pinch of salt and pepper.
Reviews
I originally ate this burger at Grill A Burger in Palm Desert, CA. It was out of this world good! My son and I attempted to recreate this burger and although wasn’t spot on, it was still great! I’m not gonna lie, it’s a lot of prep work. But the resulting taste is more than worth it!