It’s hot! It’s time to cook outside! And keep it spicy! Supposedly, spicy food makes you sweat, which is supposed to cool you down. I don’t know if it works, but it’s definitely delicious.
My English husband loves spicy food. He’s happiest eating something loaded with habaneros or a vindaloo so hot it makes him cry. I find this ironic since English food is generally pretty bland. We’re also talking about a guy who ate nothing but chips and tomato soup for 18 years. But these days, he wants chiles in everything.
I like a little heat, but I can’t quite handle the deathray status at which my husband prefers his food. These burgers, studded with green chiles and hot salsa, have a definite heat to them, but they won’t blow your head off. Feel free to add habanero sauce to boost your heat level.
I served these at a picnic at the beach over the weekend. Everybody loved them, even though somehow the buns didn’t make it into the bag. It could have been my fault. It probably wasn’t. But it could have been. Definitely wasn’t.
The point is, they’re just that good. This burger is loaded with flavor. Get outside and make it now.
- 4 ounce can of chopped green chiles
- 12 crackers, crushed
- 1/4 cup picante sauce (I used hot)
- 4 teaspoons chili powder
- 1 tablespoon cumin
- 1/2 teaspoon cayenne
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 pounds ground beef
- 1/2 pound hot pork sausage
- 12 slices colby jack or pepper jack cheese
- 12 hamburger buns
- Your favorite burger toppings
- In a large bowl, combine chiles, crackers, picante sauce, and seasonings. Give it a quick stir to combine.
- Add meats and quickly work everything together by squishing it with your hands.
- Form into 8 to 12 burger patties depending on how many people you want to feed.
- Grill over medium high heat for 5 to 7 minutes. (You can also make these in a frying pan indoors. I did both.)
- Place a slice of cheese on each patty for the last minute or two to let it melt a bit.
- Build your burger and let the fiesta begin.