Blazing Hot Burger Recipe
Mike "Suey" Sulak, a Seattle firefighter who does most of the cooking at Station No. 8, won a recent contest sponsored by Kidd Valley with his Blazing Flashover Burger. A variation of that creation will be on the menu at Kidd Valley next month.
Blazing Flashover Burgers
3 jalapeno peppers
¼ cup crushed Doritos® Third Degree Burn Scorchin' Habanero Chips
2 lbs ground beef
1 egg lightly beaten
1 teaspoons salt
2 teaspoon white pepper
1 teaspoons garlic salt
¼ cup fresh Italian parsley, chopped fine
½ cup sweet onion, minced
1 tablespoon A1 Steak Sauce®
1 tablespoon Tabasco® Brand Garlic Pepper Sauce
2 teaspoons Worcestershire sauce
½ cup double smoked bacon, finely chopped and fried almost crisp
4 slices pepper jack cheese
4 hamburger buns
Red onion slices
Orange and yellow bell pepper slices
Dill pickle slices
1 cup mayonnaise
2 teaspoons Tabasco® Brand Habanero Pepper Sauce
Preheat the grill to medium high heat or get the coals hot on your BBQ. Now roast the jalapeno peppers until charred on all sides. Immediately place them in a brown paper bag and fold over the top to seal. Let the peppers "sweat" in the bag for 10 minutes or more until the charred skins peel off easily. Remove the stem ends and chop peppers fine.
Suey's award-winning burger.
Place the Doritos® into a food processor and crush chips fine. Remove and set aside in a large mixing bowl. Place ground beef in the mixing bowl and add the chopped roasted jalapeno peppers and crushed Doritos® along with the next 10 ingredients. Form mixed meat into 4 thick patties and grill until the juices run clear and the patties have a firm, solid feel. Place a slice of cheese on each patty. Remove patties from the grill when cheese is melted. Quickly toast the buns lightly on the grill. Construct your hamburger with ketchup on the bottom bun followed by a hamburger patties topped with slices of red onions, tomatoes, orange and yellow bell peppers, dill pickles, lettuce and spicy mayonnaise on top bun.
Makes 4 - ½ lb burgers.
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