RECIPES: Recipe Details

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Three Alarm Bruger

Growing up in Arizona gave me a taste for spicy food. Now living in the Chicago area it is not common to have spicy food. So I upped all of my favorite flavors in this spicy burger.

Ingredients 

two pounds ground chuck
1 teaspoon garlic powder
2 teaspoon onion powder1 teaspoon hot paprika
1 tablespoon sweet paprika
1 teaspoon crushed red pepper flakes
2 teaspoon sea salt
2 teaspoon fresh ground black pepper
1 medium red onion sliced
2 large poblano chiles
3/4 cup mayonnaise
1 1/2 tablespoon balsamic vinegar
2 chipotle peppers
2 cloves garlic
1/2 cup cilantro leaves
1 teaspoon fresh lime juice
oil for brushing the grill and extra for onion and chili relish
3 ounces blue cheese crumbles
6 sourdough buns, split

Instructions 

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

For the patties: Gently mix the ground chuck, garlic powder, onion powder, hot and sweet paprika, crushed pepper flakes, sea salt and ground pepper. Divide into six equal portions and form into patties. Cover and refrigerate until needed.

Mix together one teaspoon vegetable oil and the sliced red onion. Spread on a large piece of foil and place on grill. Cook until golden brown stirring frequently. Remove from heat. While onions are cooking, coat the poblano chilies with the other teaspoon of vegetable oil and put on grill. Char the chiles on all sides then remove from grill. Put chilies in a bowl and over with plastic wrap and let rest for 10 minutes. After resting time remove the charred skin and seed from poblano chiles and cut into strips. Mix the chiles and onions together and set aside.

For the chipotle aioli: Put the mayonnaise, balsamic vinegar, chipotle peppers, garlic cloves, cilantro leaves, and lime juice in a small food processor. Pulse until mixture is smooth. Cover and refrigerate until needed.

Brush grill rack with oil. Place patties on the grill cover and cook 3 to 4 minutes. Turn patties over, cover and cook about 4 minutes more for medium. Close to the end of cooking time place bun cut side down on grill to lightly toast.

To assemble: Spread chipotle mayonnaise on the buns top with the patty. Place half ounce of blue cheese crumble over patties. Top with the onion and chili relish and the top bun and serve.