• 2 pounds ground beef
• 1 small onion, chopped (about 1 1/4 cups)
• 1/4 cup chopped fresh parsley
• 2 tablespoons Worcestershire sauce
• 1 tablespoon chopped seeded jalapeño chile
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/3 cup light corn syrup
• 2 tablespoons Worcestershire sauce
• 2 tablespoons ketchup
• 2 teaspoons (packed) golden brown sugar
• 3 tablespoons butter
Spicy Ranch Sauce
• 1 cup mayonnaise
• 1 cup sour cream
• 1/2 cup chopped fresh cilantro
• 6 tablespoons fresh lime juice
• 4 green onions, finely chopped
• 2 tablespoons minced seeded jalapeño chile
• 1/2 teaspoon cayenne pepper
• 8 bacon slices
• 8 hamburger buns or 3- to 4-inch square focaccia rolls, split horizontally
• 8 lettuce leaves
• 8 slices extra-sharp cheddar
• Assorted additional toppings (such as tomato and grilled onion slices)
Gently mix all ingredients in large bowl. Form mixture into eight 1/2- to 3/4-inch-thick patties. Place on small baking sheet. Cover and chill at least 2 hours and up to 1 day.
Stir first 4 ingredients in small saucepan over medium heat until coffee is dissolved. Remove from heat. Whisk in butter. Season glaze to taste with salt and pepper.
For spicy ranch sauce:
Whisk all ingredients in medium bowl to blend. Season sauce with salt and pepper.
Prepare barbecue (medium-high heat). Working in batches if necessary, cook bacon in large skillet over medium-high heat until crisp and brown. Transfer bacon to paper towels to drain.
Spray grill rack with nonstick spray. Toast buns until golden, about 2 minutes per side. Transfer buns, cut side up, to plates. Place lettuce on each bun bottom. Grill burgers 5 minutes, basting with glaze. Turn burgers, baste with glaze, and grill until cooked to desired doneness, about 5 minutes longer for medium. Press cheese atop each burger and allow cheese to melt. Add bacon. Top with desired additional toppings. Cover with bun top. Serve with remaining sauce.
Source: Bon Appetit
I just want you to know that I NEVER eat out at fast food joints. Really! Every now and then a great burger sounds sooo good. My son’s and I have decided that there is no use in looking for a great burger joint when we can make THE best burger in town right at home.
Grill some up and snarf ’em down.
Joseph N. Crowder says
Clear, informative, simple. Love your post!
How did you manage to grind that meat such fine. Yummm.. 🙂
These foods are good for health. Informative and interesting which we share with you so i think so it is very useful and knowledgeable. I would like to thank you for the efforts. I am tiring the same best work from me in the future as well. thank's for sharing.
Sana Haq says
P.S. I didn't put in bacon but followed the rest of the recipe to dot; only halving all the quantities since we didn't want to make too many patties. lol.
Sana Haq says
I was looking up Jalapeno burger recipes online, and yours was among the first few search results I got. I randomly tried the recipe, and it turned out to be GREAT!! I esp love the ranch dressing. The ingredients were well balanced and as my husband put it, 'everything seemed to gel in together'. lol. Thanks a lot!
plasterers bristol says
This sounds lovely and really tasty. Thank you for sharing this.
Janet Barton says
Looks great, but sooo much onion in picture :-/
Roma Wilson says
OMG!!!! The best burger I have EVER had. I am not a big meat eater and I ate my entire meal. Thank you SO MUCH for sharing this amazing recipe. The only thing I did different was replace the parsley with cilantro. I am not sure if that really made all that big of a difference but it worked =) After tonight I feel like a gourmet chef….THANK YOU!!!!!!
hello… quick quesstion. how many burgers did this recipe make.
cannot wait to try them on my camping trip this week
I make 1/4 lb patties so that would be 8 burgers. The addition of onions and peppers extends it a bit so they are pretty good size burgers. I hope you love them.
Hot Pappers says
wow lovely dishes.
I think I counted 50,000 calories
At least! You could always as pastrami, just to add a few more.
BAHHHH!!! I'm so happy you loved the burgers. I get to feeling lazy and skin the glaze often myself. Thank you for using my blog. I promise I will get back to blogging soon. I'm just getting my baby girl ready to leave for a study abroad in France for a semester. So much to do. I promise the blog will be up and running next week. Thank you.
ok. Let me tell you- you are amazing! I LOVE your blog and I keep coming back to it. Thank you for responding to most queries. I made this just now and my husband cannot get enough of them. He had 5 all by himself.
I did add egg and ended up popping the patties in the oven to keep it healthy (whatever little I could). I don't really know how to broil if the option exists on my German stove.
And the burgers turned out reeeeally good. I couldn't thank you enough. They didn't crack. The spices were perfect and I didn't have corn syrup so I skipped that but the worcester-ketchup glaze was still wonderful. Added some home made potato chips and voila! It's a winner. Thank you thank you thank you!
I have never added eggs to my burger to get it to hold together. Just make sure you don't turn them over too soon or they may begin to crack or fall apart. As far as timing and temperature, I guess it depends on how you like the meat cooked. My family prefers burgers close to well done. I just watch for the juices to run clear. It shouldn't take more that 5 minutes per side. You could broil the meat or pan fry will work just great. Good luck.
I don't have a grill so I'm going to have to cook it in the oven and check for "done-ness " or perhaps I'll just fry. Any suggestions? Pointers? on timings, temperature?
Also, I can see you've demonstrated it pretty well but just for personal reassurance, I do not need to add eggs to the patty mix to ensure that it won't fall apart? Thanks
This IS a great burger for the burger/spice lover. Enjoy.
I'm dying over this. Love burgers and spicy…this is perfect!
Thanks, Jess. You can adjust the heat. Just omit the cayenne and use a mild green pepper. That should work.
I don't handle spice. At all. But man, these look awesome! I love the layers of color!
Jess : )
Thanks, Sara. If you are going to go down with a burger, this is THE one to do it with.
Yum, this looks AMAZING! I so want a burger right now. 🙂 Great photos!
I stumbled upon this recipe looking for something simpler. I had to improvise, using the ingredients I had and only did the burgers, ranch sauce and bacon but OH MY GOODNESS this was wonderful! THANK YOU
Oh ya and we know where that pepper grinder came from don't we? Love it. Thanks, Steve.
Steven Barton says
Oooh, there's that pepper grinder!
We're NOT talking calories, Sue. Just keep on running! Ahhh next Friday!!! I'm so excited for you!!!
I WANT… I WANT… I WANT. This looks SO amazing Janet. Just curious- how many calories are we talking here? Not that it matters really. This will be on the menu next Friday. A perfect "welcome home" for Daniel!!!
So glad you like my venting blog!
I purchased the buns at Sniders Meats in Holiday. They are from a local bakery called "Stoneground" in SLC. I love them. I ordered 500 for a Youth Conference several years ago…good times!
What a yummy looking burger!! Where did you get the buns? I am enjoying your blog!!
Don't wimp out on me Season!! Just omit the cayenne pepper and use half the amount of jalapeno's. Seriously you do not want to miss out of the flavor of the sauce. The husband is a total pansy when it comes to new and unusual foods. I'm working on him, but it's a slow process. I did force him to take a bite. Pfshh!
Just do it! I'm always telling my kids to go outside of themselves to try unusual combinations of foods. They are becoming foodies and total food snobs just like me…I'm so proud.
I popped in to find a Memorial Day recipe and you delivered! This looks mighty tasty. Might have to give it a go this weekend, but the wimpy (or should I say Keith) version. 🙂