There’s “hot,” and then there’s “Jala-Hot!” For those who love heat, this jalapeno Jala-Hot burger is sure to be a winner. This recipe feeds about 5, but can easily be halved or doubled depending on the crowd.
- An 8oz bottle of Elda’s Kitchen Jala-Hot Cooking & Grilling Sauce
- 1 lb ground chicken
- ½ cup Panko breadcrumbs
- Buns (potato or brioche buns work great with this recipe)
- Dash of salt
- A few cracks of black pepper
- Pickled jalapenos, diced
- Lettuce, shredded
- Pepper jack cheese
- Tomatoes, sliced
- Grilled onions
- Onion jam
For the patty
In a medium-sized bowl, combine your ground chicken, Panko, salt, pepper, and ⅓ bottle of Elda’s Kitchen Jala-Hot Cooking & Grilling Sauce. If you find your patties are not sticking together, you can add an egg to the mixture. Mix to combine using either your hands or a wooden spoon. Once mixed, form patties by hand or using a press. If using your hands, form large balls (should cover your palm, a little smaller than a baseball). Press into 1/2″ patties. Press your thumb lightly into the center of each patty to help ensure an even cook. If time permits, let chill in the refrigerator for 30 minutes (cold patties hold their shape better while grilling).
If you’re looking for even more heat, use a basting brush to baste both sides of your patties with a little more Jala-Hot.
Grill to your preference. We recommend flipping only once to preserve moisture if possible! Ensure that your burger has cooked to a safe internal temperature and then remove from heat.
Once cooked, it’s time to assemble the toppings. We layer our burgers as follows, but you can layer as you like: bottom bun, shredded lettuce, patty, pepper jack cheese, pickled jalapenos, a tomato slice, grilled onions, drizzle with Jala-Hot (you could add onion jam to the top bun at this stage as well), and then top with the bun.
Serve with a side of jalapeno chips for an extra kick and enjoy!