Being the birthplace of the hamburger, due mainly from Texas’ cattle-raising prowess over the rest of the nation, the Dallas/Fort Worth metro area has an energetic burger culture that permeates the dining culture throughout the region. Burger joints are everywhere, from the smallest shacks to larger and more elegant spots, and burger menus are an interesting listing of concoctions with fun and unique names. One of the most popular burger styles in the region is a spicy play off the Tex-Mex cuisine that also dominates the scene, and many establishments refer to their spiciest burger as a “Diablo”.
- 1 Lb Ground Sirloin
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Paprika
- 1/8 tsp Cayenne Pepper
- Salt and Pepper
- 7oz Can Chipotle Peppers in Adobo Sauce
- 4 Slices Pepper Jack Cheese
- 2 tsp Olive Oil
- 1 Medium Yellow Onion, peeled and sliced
- ½ C Pickled Jalapeno Peppers, strained
- 1 Large Beefsteak Tomato, sliced
- Lettuce Leaves for 4 Burgers
- 4 Kaiser Buns, split
In a large bowl, combine the spices (garlic powder, onion powder, paprika, cayenne) and mix well to combine. Add the ground sirloin to the bowl and mix together with fingers to spread the seasoning throughout the meat, but try not to mince the meat together too much. Form into four equal balls of meat and place in the refrigerator to keep cool. Remove pieces of adobo peppers and transfer to a cutting board, making sure to reserve the adobo sauce for later. Chop the chipotle peppers and strain (fine mesh) over a bowl to collect the adobo sauce and juices. In a medium pan bring olive oil to medium heat and add the onions. Cook, stirring occasionally, until translucent. Add the jalapenos and all the adobo sauce (but keep the chopped chipotle peppers separate) and let the sauce cook down while you prepare the hamburgers. Heat your cooking surface (I used a flat iron skillet on medium-high heat). Press and form your burger patties to a little wider than the size of your buns and cook for 5-6 minutes per side (or to preferred doneness). Once you flip the burger over scoop a generous amount of chopped chipotle, and top with a slice of pepper jack cheese to melt. When the burgers are done transfer them to a cutting board or plate to cool for 5 minutes. Serve over a layer of lettuce on buns, and top with onions and tomato. Make sure you have plenty of beverage to wash down with, this burger delivers an abundance of spicy heat that could put down even the toughest cowboy!