The directions are simple, mix ingredients, form patties with your mixture, and cook the hamburgers using your preferred method. Here’s how we did it:

Mix ground chuck, jalapenos, garlic, salt, and pepper.

Make 3 patties and try to create a concave (valley) in the center of the burgers to keep them from swelling. No tennis ball-shaped hamburgers, please.

Preheat the grill to 450 degrees F.

Place hamburgers over direct flame and cook for 7-9 minutes on each side.

Add toppings and condiments of choice.

Ok, I have to admit it. We love the jalapeno burgers, but this meal was really about me wanting to try a new method for roasting potatoes on the grill. Over the years, I’ve done the oven-baked method, the oven roast method, the grill in foil pouch method, and so on, but this time I decided to have a go at the boil and grill method. The manner of cooking the potatoes in this way also worked very well with grilling the hamburgers at the same time. Here’s how we faired:

Add potatoes, garlic, and salt to a large pot.

Boil potatoes until starting to get tender (10-12 minutes).

Drain potatoes using a colander small enough to retain the garlic slices.

Toss potatoes in oil, lemon juice, and lemon zest.

Place potatoes in a grill basket and grill at 450°F for 5-7 minutes, shaking the basket every couple of minutes (alternate method would be to slice the potatoes into rounds and let them rest directly on the grill). This is also the time to put your hamburgers on the grill.

Remove potatoes from grill basket and toss with chives, thyme, salt, and pepper

Return to grill and place over indirect heat for another 5 – 7 minutes (Once complete, your hamburgers should be done as well).