Spicy Burgers

28 Reviews

Prep: 15 min
Cook: 10 min
Ready In: 25 min

“These burgers are chock full of spicy peppers. When handling the chile peppers be sure to wear gloves, and don't let the pepper oils come in contact with your eyes. Serve on buns with your favorite toppings.” - by Tom

Ingredients

2 pounds ground beef
2 teaspoons minced garlic
2 fresh jalapeno peppers, seeded and minced
1 small fresh poblano chile pepper, seeded and minced
1 fresh habanero pepper, seeded and minced (optional)
1 teaspoon crushed red pepper flakes
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin

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Directions

Preheat grill for high heat.
In a large bowl, mix together the beef, garlic, jalapeno peppers, poblano pepper, habanero pepper, red pepper flakes, cilantro, and cumin. Form into burger patties.
Lightly oil the grill grate. Place burgers on grill, and cook for 5 minutes per side, or until well done.

Nutrition

Amount Per Serving (8 total)

Calories
232 cal
12%

Fat
16.4 g
25%

Carbs
1.1 g
< 1%

Based on a 2,000 calorie diet

Reviews (28)

Rate This Recipe

PARROTHEAD_NJ

Jan. 25, 2004

"One of my favorite burgers to date. You can make it as spicy or not as you would like to. We made our very spicy, but when we have company over and serve them, we cook up the "less spicy" batch. Th..." See moree only change I made to the recipe is the amount of garlic. I reduced it by 1/2. A really enjoyable meal."

JULIE ANNE

Jan. 25, 2004

"I didn't have habernero peppers...used japaleno and hot banana peppers. Also added minced onion. We like things spicy and these fit the bill. Will be making these a lot!..." See more"

PRATTY92

Jan. 25, 2004

"This is a great burger. Since I discovered it in July 2002, I have made it several times. I now make up a batch every so often and freeze them in FoodSaver bags. Now when I am in the mood for a spicy ..." See moreburger, I just take one out of the freezer and slap it down on the grill. In 20 minutes it is ready, just the way I like it. And since I have grown my own Jalapeno peppers this year, this recipe is even better. I first shared this with my buddies in July at our Annual Boys Night Out. I can tell you this is a tough crowd to please, and they all loved it."

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