These are some of the tastiest burgers I have ever had. They are different than your run of the mill beef burgers, so you really cannot compare the two. The first time I made these I had a cut on one of my fingers and hesitantly, because I love spicy food, left out the jalapenos; I also used ground chicken because it was on sale that week. They were so good that I made them this way several times, eventually I made them with turkey as well as jalapenos and to my amazement I did not care for them as much. Not to say they were bad, it just reinforced one of my favorite sayings “If it ain’t broke, don’t fix it.” Other than that, adding a bit more breadcrumbs and using closer to 2 pounds of meat (because I never see half pounds of meat for sale) I make this recipe as it is written. I have developed a few “tricks” for dealing with how hard to handle these patties are: I make them ahead of time and allow them to congeal in the refrigerator for a couple of hours, when I am placing them on the grill I use a claw-like motion to apply even pressure to each side and once they are on the grill I try to repair any damage the best I can. Also, once they are on the grill do not mess with them for awhile, this allows them to firm up nicely and actually be pretty easy to flip. I serve these on onion rolls with avocado, tomato, lettuce and shredded cheddar.
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These are some of the tastiest burgers I have ever had. They are different than your run of...