- 24 ounces hamburger meat (I like a 50/50 mix of ground chuck and sirloin)
- 2-4 small jalapeno chiles, roughly cut into large pieces (remove the ribs if you want less heat) - you could use more powerful chiles to your liking if you want it hotter (such as Serrano, Thai, or birds-eye)
- 1/2 small onion, cut into wedges
- 1-2 cloves garlic
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- juice of 1/2 a lime
- 1 tablespoon cumin
- 1 teaspoon fresh ground black pepper
- 1/2 teaspoon dried chipotle chile powder
- 1/2 cup quick-cooking rolled oats (really!)
Put the jalapeno, onion, and garlic in the food processor. Chop in one-second pulses until a fine mince is formed (do not over-process, or it will turn to mush). In a large bowl, gently mix the jalapeno mixture with the remaining ingredients - your hands (with vinyl or latex gloves) are the best tool to mix thoroughly while avoiding over-mashed beef. Form into 6 patties and grill for 4-5 minutes, flipping once. Serve with normal burger fixings (including Monterrey Jack cheese added for ), also possibly including the recipe below!
Bonus Recipe - Chipotle Ketchup!
Place 2 cups ketchup (I like Hunts), 1 canned chipotle pepper and 1 teaspoon (up to 1 tablespoon if you like the heat!) of the adobo sauce from the can in a blender. Mix on high power for 10-20 seconds, or until smooth.