Jalapeno Burgers

Searing Burgers is a perfectly wonderful way to retain the raw beef in the center, which is tender and more delicate in flavor than the caramelized crust you'll be creating on the outside, which is abrasive and wonderfully developed. Jalapenos work quite well with the crusted burgers, giving a little heat to complement the slightly sweet flavor of the raw beef center.

Remember, as always, that when making hamburgers, it's important to use the freshest ground beef available. Also keep in mind that compacting the meat will cause it to become tough, so don't work with it too much and don't be forceful with it (whoever invented the burger press is a moron), and above all, do not press it flat with a spatula while cooking. You'll lose much of the juices when you do this.

12 OUNCES EQUALS

Ingredients:

1 ½ Lbs. premium fresh ground beef - 80-85 percent
Salt and freshly ground black pepper
1 Tbsp. minced cilantro
½ Tbsp. zest from 1 lime
2 Fresh Jalapenos (remove the ribs and seeds), roughly chopped or minced - depending on your preference
1 Tbsp. extra virgin olive oil
4 slices pepper-jack cheese
1 (9) ounce jar preserved jalapenos

Place the meat, salt and pepper, cilantro, lime zest, fresh jalapenos, and olive oil in a large mixing bowl. With a fork, and only a fork, gently incorporate all the ingredients together. Separate into four equal portions. Gently roll each portion into a ball between your hands and pat into a disk. Make a well in each disk - the center will rise, the well will avoid the burger becoming round and unstable.

Heat a 12 inch stainless steel or cast iron pan over high heat until the pan is very hot. There is no need for oil in the pan, but make sure the pan is incredibly hot.

Place the hamburgers in the pan and DO NOT TOUCH THEM. Let them do their thing. They will immediately sizzle loudly and be stuck to the pan. After 3-5 minutes, they will naturally "unstick" from the pan. At this point, flip the burgers, top with the cheese and equal portions of the drained and dried preserved jalapenos. Cook for another 2-3 minutes until the cheese is "melty" and the bottom of the burger is nicely browned.

Serve on toasted buns with any desired condiments. A nice touch is mayonnaise mixed with a little fresh lime juice and fresh cilantro or scallion, or a nice spread of guacamole.

Jalapeno Burgers

12 OUNCES EQUALS