Hot N' Spicy Beef Burgers

These spicy burgers skip the bottle of Tabasco and build the heat right into the patty. A teaspoon and a half of finely chopped jalapeño mixes into a pound of lean ground beef along with a half teaspoon of cumin, salt, and pepper. The result is a burger with the heat distributed evenly through every bite, not just sitting on top as a slathered-on sauce.

Cumin is the underrated player. Half a teaspoon does not register as a clear cumin flavor, but its earthy warmth bridges the heat of the jalapeño with the richness of the beef, pushing the patty toward a Tex-Mex flavor profile without going overboard.

Shape the patties a half-inch thick and four inches across. Grill seven to nine minutes total, turning once, with shredded Monterey Jack added in the last minute to melt across the top. The cheese is a natural partner here; its mild buttery flavor cools the spice and stretches into ropes as you bite through.

A thick tomato slice on the bun bottom catches the burger juices and finishes the build.

Pro Tips

• Use 85/15 ground beef; leaner blends grill dry, fattier blends shrink too much.
• Make a small indent in the center of each patty with your thumb before grilling; this keeps the burger flat instead of doming up.
• Do not press the patty with a spatula on the grill; pressing squeezes out juice and dries the burger.
• Toast the buns lightly on the grill in the last minute; warm buns hold up better against a juicy patty.

Variations

• Mince a clove of garlic into the meat for extra savory depth.
• Add a quarter cup of grated onion to the mix for moisture and flavor without onion-y bites.
• Top with sliced avocado, pickled jalapeños, or a drizzle of chipotle mayo for layered heat.