Charred Chili Pepper Burgers

Sometimes, life calls for a burger. Not just any old burger, mind you, but a monument to the pure, indulgent joy of good food: a Charred Chili Pepper Burger. It starts with two pounds of full-flavored brisket, cubed and chilled to icy perfection, ready for the grind. But hold on, we're not about to grind just the brisket. Oh, no. We're also throwing in a juicy jalapeño and poblano peppers, charred to smokey perfection. These charred treasures get minced along with the brisket, infusing every bit of our patty with their fiery spirit.

Next, we're gonna shape these spiced-up beauties into patties and hit 'em with a generous dash of salt and pepper. And then, it's time to let the heat do its thing. We're going to cook these patties to perfection, top them with a slice of Pepper Jack cheese, and let that melty goodness envelop our burger. But, we're not done yet.

While those patties are cooking, we're also toasting some decadent brioche buns. We'll spread a heaping spoonful of Smoky Chipotle Garlic Honey onto the bottom halves, layer on some fresh arugula, add our beefy, cheesy masterpiece of a patty, and crown it with pickled red onions. As the finishing touch, another drizzle of that smoky, sweet, spicy honey. Sink your teeth into this baby, and you're going to taste an explosion of flavors that's nothing short of a party in your mouth. Fire, sweet, sour, salty, and umami, all playing together in perfect harmony. 🤘🏼 Adam

Yield: 3-4 burgers

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Charred Chili Pepper Burgers

Ingredients

• 2 pounds of brisket
• 1 Large Jalapeño
• 2 Large Poblano Peppers
• Salt and pepper, to taste
• 4 brioche buns
• 4 slices of Pepper Jack cheese
• 1 cup of arugula
• 1/2 cup of Smoky Chipotle Garlic Honey (see previous discussions for the recipe)
• 1/2 cup of pickled red onions

Instructions

1. Prepare the Charred Peppers: Heat a grill or stovetop burner to high heat. Place the peppers directly on the grill grates or burner, rotating them occasionally with tongs, until the skin is charred and blistered on all sides. Once charred, place the peppers in a bowl and cover with plastic wrap or a towel to let them steam. After about 15 minutes, peel off the skin, remove the seeds, and set aside.
2. Prepare the Brisket: Cut the brisket into cubes that will fit into your meat grinder. Then freeze the meat cubes for about 15 minutes to firm them up, which makes them easier to grind.
3. Grind the Brisket and Peppers: Run the slightly frozen brisket and charred peppers through your meat grinder according to the manufacturer's instructions. Mix the ground meat and peppers gently with your hands until well combined, then form into four equal-sized burger patties. Season each side generously with salt and pepper.
4. Cook the Burgers: Preheat your grill or a grill pan over medium-high heat. Grill the burgers for about 4 minutes on one side, then flip and cook for another 3 minutes. Add a slice of Pepper Jack cheese on top of each patty, cover, and let them cook for another minute or until the cheese is melted and the burgers are cooked to your preferred level of doneness.
5. Prepare the Buns and Toppings: While the burgers are cooking, split and toast your brioche buns. Prepare your toppings by washing and drying the arugula and stirring your Smoky Chipotle Garlic Honey to ensure it's ready to drizzle.
6. Assemble the Burgers: Spread a spoonful of the Smoky Chipotle Garlic Honey onto the bottom halves of your toasted brioche buns. Then add a layer of arugula, your cooked burger patty with melted cheese, a portion of pickled red onions, and an extra drizzle of the Smoky Chipotle Garlic Honey. Cover with the top half of the bun.