If you make this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! – Mike H. OK, fine, I’m slow to get to some things. I freely admit! In reality, I’m more annoyed at myself for not getting around to it sooner because now I LOVE grinding my own meats and wish I could have been doing it all along. The attachment is simple to use. You just screw it into the top face and operate it with the standard controls. The actual grinding process can be a little tricky, but the key is to work with meat that has been chilled, and nearly frozen. I started with a pork shoulder, chopped it into thin rectangles to fit them into the grinder attachment, then set them in the freezer for about an hour to harden. Don’t freeze them completely, but harden them up enough so they aren’t pliable, otherwise the meat might flop and can gum up the grinder. I’ve already made these spicy burgers and three different types of sausage, including serrano-pork sausages. Gosh, folks, do you think I have a spicy food obsession? #SpicyFoodObsession. I do think so. I usually find it next to the chicken in the grocery meat section. Ground pork isn’t quite as popular as ground beef or ground turkey, but I believe it’s catching on because I’m seeing it more and more. Truly, it’s delicious and makes for outstanding grilling food. Now that the warmer weather is here, we’re definitely ready to grill. Let’s talk about how to make fiery pork burgers! Drizzle in olive oil while whisking vigorously, until the mixture emulsifies and forms a thick mayo. Stir in parsley and refrigerate until ready to use. Aioli sounds fancy, but end of day it’s a simple homemade mayonnaise, and it’s easier to make than you think. Aside from the ingredients, all you need is a bowl and a whisk. The first time I made aioli at home and tasted it, I was blown away by how different it was from a store bought mayo. It’s similar, of course, but so much fresher and unique. Just…BETTER. Mix it with a bit of ghost powder and a spicy mustard, like this Homemade Habanero Mustard Recipe, and BOOM! You’ve got yourself a spicy, creamy condiment. Just look at how creamy it is. Truly. CREAMY. And it drips down your burger, making a slightly decadent mess and you may have to lick your fingers but believe me, you’ll be happy for it. Heat a pan to medium heat and olive oil. Add peppers and onion and cook about 6 minutes to soften, stirring. Add garlic and cook another minute until you can smell that beautiful garlic. Remove from heat, cool, and add mixture to the pork. Add panko and hand mix, but do not over mix or it might become mealy. Form into 2 patties. Bring your pan back to medium heat and cook the burgers 5-6 minutes per side, or until the burgers are cooked through. Melt the Cheese. Heat oven to 400 degrees. Top the burgers with cheese curds and bake until the cheese is nicely melted, about 10 minutes. Top with roasted jalapeno slices and your Ghost Pepper-Mustard Aioli. Serve! I hope you enjoy the recipe! And hey, don’t forget to start grinding your own meats! I couldn’t believe how simple the process was, and as long as you have the right tools and make sure that your meat is frozen just to the right point, it’s quite easy. So, when we were discussing dinner options, I couldn’t get this sausage out of my head. But I really wanted a burger. Mike sure delivered with a smack of flavor on this one.
