Firecracker Burgers
Firecracker Burgers pair a cayenne-crusted chuck patty with a chipotle mayonnaise that carries smoke as well as heat. The dent pressed into each patty helps it cook flat instead of puffing up, and the olive oil brushed on top helps the spice rub stick. Pepper jack and crisp bacon finish the stack. The cayenne is adjustable, so you can set the heat to suit the table.
Instructions
Stir the chopped chipotle chiles into the mayonnaise and refrigerate it until you are ready to serve.
Mix the cayenne, salt, black pepper, and Montreal Steak Seasoning in a small bowl and set it aside. Use the lower amount of cayenne if you want less heat.
Divide the ground chuck into 4 equal portions and shape each into a patty about ½ inch thick. Press a shallow dent into the center of each patty and brush the top with olive oil.
Sprinkle both sides of each patty with the seasoning mixture, then set them aside while you prepare the fire.
Fill a chimney starter with charcoal and light it in the bottom of a kettle grill. When the coals are hot, spread them in an even layer across the bottom of the grill.
Place the burgers on the grate and turn them often until they are cooked to the doneness you like.
Lay a slice of pepper jack on each patty as soon as it comes off the grill. Serve on buns with two slices of bacon each, the chipotle mayonnaise, and lettuce, tomato, and onion if you like.
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