Recipe by Tom
"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."
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fresh jalapeno peppers, seeded and minced
fresh poblano chile pepper, seeded and minced
fresh habanero pepper, seeded and minced
crushed red pepper flakes
chopped fresh cilantro
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. The only change I made to the recipe is the amount of garlic. I reduced it by 1/2. A really enjoyable meal.
This burger shrunk alot, and my hubby said it was way too spicy.
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!
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 burger, 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.
Awesome! These are Euphoria burgers! They don't get any better than these! I also added a sweet red pepper and basted the burgers with Famous Daves Devils Spit BBQ sauce really made these things smokin! Not that they needed it but it was a nice flavor. I just loved them but the wife couldn't take em' LOL!
Hot Hot Hot!
Husband loved the burger. It had just enough kick.
A simple yet delicious way to get some good 'hot' barbeque. My wife and I both love hot foods and this was really simple to prepare and tastes great.
These were pretty good burgers. Since it is just myself and my husband, we cut the recipe in half to make 4 burgers - and froze 2 of the patties for another day. The only thing we did differently was substituted 2 cayanne peppers from our garden for the fresh peppers in the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 147
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