Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Mike is home alone. Normally I take these opportunities and cook up something SUPER SPICY, like crazy Ghost Pepper Chicken Wings or these 5-Alarm Superhot Chicken Wings, but not this time. This time I was seriously craving a burger. The vast majority of the time, I cook turkey burgers, though I greatly enjoy pork burgers and blends, but I wanted a beef burger. NEEDED a beef burger. Juicy Grilled Burgers! I cruised over to our local butcher and stood in line, waiting. Seems everyone had the same idea! Everybody was grilling! Lucky they’ve got a crew working back there and the owner knows me. I exited with a half pound of ground chuck and hauled back home to the backyard with a beer clutched in my fist and a burger ready to grill. You don’t need to do much with these. Nothing fancy. Choose a tomato-based sauce if you’re not making your own like I did, perhaps something with a touch of sweet and an extra touch of heat. Usually restaurants will sear a burger first over high heat then move it to cooler temperatures to finish cooking. They do this to form a quick crust to seal in the juices, but that doesn’t always work. We’re simply reversing the order. Let’s talk about we make the best grilled burgers ever, shall we? If you want juicy burgers, this is how you make them. If using a charcoal grill, get the coals going very hot, then move them to one side so you can have a hot side with medium-high heat and a cooler side. Gas grills are easier, but you get extra flavor with charcoal grills. Make the Burger Patties. To a mixing bowl, add ground chuck, 2 tablespoons barbecue sauce, chili powder, and salt and pepper to taste. Hand mix, but do not overmix or the burgers can become mealy. Form the meat mixture into 2 8-ounce patties, ¾ inch thick each. Lightly oil the grill grates.
Rare: 120 to 125 degrees F (49-52 C) Medium Rare: 130 to 135 degrees F (54-57 C) - More pink in the center Medium Well: 150 to 155 degrees F (66-69 C) Well Done: 160 to 165 degrees F (71-74 C)
Top it with a bit of pepper jack cheese and some extra barbecue sauce, because BARBECUE SAUCE ROCKS! Serve onto toasted hamburger buns with extra barbecue sauce. Top with your favorite toppings! Honestly, you don’t need much else. Maybe some tomato or onion. I added a few beer battered jalapeno peppers (jalapeno bottle caps recipe), because my #JalapenoObsession is well known. Jalapenos! Life is complete.
Patty’s Perspective
Patty was quite upset with me when she saw the pic of the burger. Sorry, gorgeous! You were out with the girls! Don’t worry, I will make her one of these quite soon. Enjoy! RUDE!
