¼cupbread crumbs - substitute finely crushed sesame crackers or similar
1tablespoonWorcestershire sauce
½teaspoonchile powder
1largetomato - sliced
1largered onion - sliced
2mediumjalapeno pepper - fresh, sliced
4slicescheddar cheese
4pieceshamburger buns - toasted (buns for those avoiding)
TO MAKE THE CHIPOTLE MAYO:
¼cupmayonnaise
2teaspoonschipotle chiles en adobo sauce - i.e. no chiles, just the sauce, to taste depending on your desired heat level
Instructions
Start with your patties. Combine ground beef, egg, Worcestershire, and breadcrumbs in a bowl, and mix well (I like to use my hands as I will need them for the next step anyway–also, it’s fun!).
Once well incorporated, separate beef into 4 patties, 1/4 pound each. To gain consistency in making these patties, I like to use wax paper. Cut 2 strips of wax paper (I measure to the width of my open hand, but that may cause some excess with you big-handed types), and then cut each strip in half, making squares.
Flatten each patty out onto its own piece of wax paper, then stack to take to the grill. Meanwhile, assemble the toppings.
For the Chipotle Mayo, mix together the mayonnaise and the chipotle chiles. It’s that easy. It’s also delicious. Don’t feel bad if you are opening a can of chipotle chiles en adobo because it will stay in your fridge for 3-4 weeks if well sealed (DO NOT STORE IN CAN–one word: botulism).
Grill the burgers to your desired doneness (yes, doneness–otherwise, I would just suggest medium).
Apply the cheese to the patties during the last few minutes on the grill.
Toast the patties either on the grill or in a toaster oven, and then assemble. If you’re feeling dangerous, I highly suggest at least 6 slices of jalapeños per burger. I like to put mine right on top of the cheese so they don’t fall off. Enjoy the satisfying crunch of freshly toasted bun, raw red onion, and jalapeño. Serves 4.