serves 4-8 (8 – 4 ounce burgers or 4 – 8 ounce burgers)
2 pound lean ground beef
1 teaspoon ancho chile powder
1 teaspoon chipotle chile pepper
1 teaspoon chile de arbol (or cayenne pepper)
1 teaspoon kosher salt
½ teaspoon black pepper
pickled jalapeno slices
pepper jack cheese slices
potato hamburger buns
Spicy Barbecue Ranch Sauce (recipe will post this week)
Preheat grill to medium high.
Mix ground beef, ancho chile
powder, chipotle chile pepper, chile de arbol, salt and pepper in a
large bowl. Portion and form into patties slightly larger than your
bun. Make a slight indentation in the center of the burger to prevent
it from doming up in the center. The indentation will rise as your
Grill until golden brown and slightly charred (about 3-5 minutes),
turning once (cook for 3 minutes on the other side for medium). Try not
to press down on your burger with a spatula. It will cause the juices to
escape and will create a dry burger!
Toast hamburger buns by placing on grill until grill marks form. Do not
walk away during this process. Toast can turn to ash in the blink of
Spread spicy barbecue ranch sauce on bottom bun, add lettuce, tomato and onion to taste. Place burger on top and a slice of cheese, add jalapeno slices to taste. Top with more spicy barbecue ranch sauce. Serve and enjoy!
Recipe printed from http://TheSlowRoastedItalian.com/
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