Jays HabaÑero Burgers Recipes

SMOKIN' HOT HABANERO HAMBURGER

Steps:

• In a large mixing bowl add all of the ingredients and stir until fully combined.
• Form the beef mix into hamburger patties then grill outdoors or on an indoor frying or grilling pan.
• Top with pepper jack and garnish with pickled jalapeño pepper rings, onions, lettuce, tomato, or pickles (optional).

HABANERO PARMESAN BACON BURGER

Steps:

• For the cheese spread: Place the cottage cheese in a blender and puree until smooth. Transfer the cottage cheese to a mixing bowl. Add the mayonnaise, sour cream, onion, parsley, dill and garlic, and fold together with a spatula. Keep refrigerated until needed.
• For the burgers: Cook the bacon three-quarters of the way, remove from the pan and place on paper towels to drain any excess grease. When cool, cut into small pieces and set aside.
• Remove the stems from the peppers and halve them lengthwise. Scrape out the seeds (or leave them in if you like it HOT!) and finely dice. Set aside.
• Place the ground beef in a large mixing bowl. Add the diced bacon, peppers and the cheese. Mix together by hand just until incorporated. Don't overwork the burger mixture, as it will make the burgers tough.
• Shape the burgers into five 8-ounce patties. Sprinkle with salt and pepper on both sides. Set the grill to high and cook the patties for 3 minutes on the first side, and then flip. Cook another 4 minutes for medium rare, or longer for desired temperature. Split the buns and brush with the oil. Toast the buns on the grill.
• Place some lettuce and tomato slices on the bottom half of the burger bun. Place the burger on top of the lettuce and tomatoes, then top the burger with a good amount of the cheese spread. Finish with the other half of the bun and serve with French fries.

PHILADELPHIA CHEESEBURGER

Steps:

• Julienne onion and green bell pepper and allow to marinate in lager for a minimum of 1 hour or up to 24 hours.
• In a blender or food processor add mayonnaise, habanero pepper, garlic powder and cayenne pepper. Blend until smooth for spicy mayo.
• Meanwhile, form ground chuck into 4 patties. (Each patty should be 1/2 pound.) Sprinkle with salt and pepper. Cook over medium-high heat using a griddle or grill. (For a medium burger, cook 4 minutes per side.) Transfer to a plate.
• Add onions and bell peppers to hot griddle or grill and cook until cooked through, 3 minutes.
• Toast buns until browned.
• Put a spoon of spicy mayo on each bun. Add lettuce, tomato, grilled onions and grilled bell peppers. Top with patties, then add 1/4 cup Monterrey Jack to each.

CREAM CHEESE JALAPENO HAMBURGERS

Steps:

• Preheat a grill for medium heat. When hot, lightly oil the grate. In a medium bowl, stir together the jalapenos and cream cheese.
• Divide the ground beef into 16 portions and pat out each one to 1/4 inch thickness. Spoon some of the cream cheese mixture onto the center of 8 of the patties. Top with the remaining patties, pressing the edges together to seal.
• Grill for about 10 minutes per side, or until well done, taking care not to press down on the burgers as they cook. This will make the cheese ooze out. Serve on buns with your favorite toppings.

JAY'S HABAÑERO BURGERS

Steps:

• Before mincing the habañero, throw away the seeds! In a big bowl, mix everything together with your hands! Make the patties as big or as small as you want, I usually make four patties out of each pound of beef. Just make sure that your patties are very thin since they'll plump up while they cook. Use a griddle and get it nice and hot before you put the meat on. If you don't have a griddle, you can pan fry or barbecue, but make sure you are cooking at a very high temperature to seal the juices into the patties. For the best experience, toast your buns and dress them up while the meat is still cooking. These burgers taste the best when they're eaten straight off the heat so don't let them cool down even a little.