It’s the 4th of July, the weather is good for most of us, and what could top a perfect burger. This recipe from Grill Nation by David Guas is quite a turn on your traditional burger. For three pounds of meat, you are adding in one pound of serrano peppers and another pound of pepper Jack cheese.
I was in love with this idea just reading the recipe and then I saw the picture. How could your resist? Today, Suzen and I will be barbecuing away. David does warn us that serrano peppers can be a tad warm so you may want to use a milder chile, like a red Fresno. Clearly, you can mix and match the peppers/chiles and the cheese you employ here. You combo can be warm and smooth or something that suggests the fire department may be needed.
It’s a holiday weekend. The weekend. Go for the fireworks.
Serrano Pepper Burgers
Yield: 12 good-sized burgers
Ingredients:
- 1 pound serrano peppers/chiles
- 2 tablespoons olive oil
- Kosher slat
- 3 pounds ground chuck
- Freshly ground black pepper
- 1 pound pepper Jack cheese, thinly sliced
- Butter
- 12 hamburger buns
- Toppings of your choice: may, ketchup, mustard, lettuce, leaves, tomato and onion slices
Preparation:
Light one side of a charcoal grill or preheat gas grill to 350° to 400° (medium-high); leave other side unlit. Toss together peppers and oil. Arrange peppers in a grill basket or on an aluminum foil tray over unlit side; grill, covered with grill lid, 10 to 15 minutes or until peppers begin to shrivel. Transfer peppers to lit side of grill, and grill, covered with grill lid, 8 to 10 minutes or until lightly charred turning after 4 minutes. Remove from grill to a wire rack, and cool completely (about 15 minutes). Remove and discard stems; slice peppers in half lengthwise. Remove seeds, and sprinkle peppers with desired amount of salt.
Light other side of grill, and preheat to 350° to 400° (medium- high). Shape ground chuck into 12 patties; sprinkle with desired amount of salt and pepper. Grill patties, without grill lid, 4 to 5 minutes on each side or until desired degree of doneness. Place 2 to 3 pepper halves on each patty; top with cheese. Grill, covered with grill lid, 1 to 2 minutes or until cheese melts.
Butter inside of each bun, and toast on grill. Serve burgers on toasted buns with desired toppings.
Source: Grill Nation by David Guas [Oxmoor House, 2015]