Ingredients
- pounds ground beef
- teaspoons minced garlic
- fresh jalapeno peppers, seeded and minced
- small fresh poblano chile pepper, seeded and minced
- fresh habanero pepper, seeded and minced (optional)
- teaspoon crushed red pepper flakes
- tablespoons chopped fresh cilantro
- teaspoon ground cumin
Instructions
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Step 1
Start by preheating your grill to high heat. In a large bowl, combine the ground beef, minced garlic, seeded and minced jalapeños, poblano, and habanero if using. I like to wear gloves when handling hot peppers to avoid any surprise burns. Add the crushed red pepper flakes, chopped cilantro, and cumin. Gently mix everything with your hands, being careful not to overwork the meat — that keeps the burgers tender. Divide the mixture into four equal portions and shape them into patties about 3/4-inch thick. Press a slight indent in the center of each to prevent puffing up on the grill. Lightly oil the grill grate to stop sticking, then place the patties over direct heat. Cook for about 5 minutes per side, flipping only once, until they reach your desired doneness. I usually go for medium, but since these are spicy, a little char adds nice smokiness. Let the burgers rest for a couple of minutes before serving so the juices redistribute.