Pepper Jack Jalapeno Burger

Prep Time: 20 minutes

Cook time: varies

Serves: 4

Description
Wonderful burgers that are delicious, somewhat spicy and full of flavor! really nice

Ingredients

 * 2 lbs of ground beef
 * six Jalapeno peppers
 * 1/8 cup of Brown Sugar
 * 1 carrot
 * Pepper Jack Cheese
 * Paprika
 * Black Pepper
 * Chili Powder
 * barbecue/hot sauce of your choice (Stay tuned for my sauce recipe. Might come up at some point)
 * white bread

Directions

 * 1) Chop all six Jalapenos into "chips." Do not seed or remove the membrane.
 * 2) Place 24 "chips" into a glass of about 1/4 cup water with a pinch of brown sugar.
 * 3) Chop the carrot into small pieces and place them into the peppers in water and let sit while you prepare the meat.
 * 4) Chop the rest of the Jalapenos about as small as you can.
 * 5) Mix the rest of the Jalapenos into the meat, along with the brown sugar. Season with black pepper, chili powder and paprika to flavor.
 * 6) Ball the meat into 16 "slider sized" patties and begin cooking.
 * 7) Once you flip the burgers place two jalapenos and some of the carrots onto the already cooked side of the burger and place a slice of Pepper Jack on top of the peppers and carrots.
 * 8) Toast the white bread until it just starts to turn brown. Place the burger on top of one slice of bread, slather in the sauce of your choice and top with another slice of toasted white bread.

Sauce
This part is a bit hazy. I never wrote down the recipe for this... so it's going to be a bit hazy. I began the sauce by boiling 5 "dried chillis" (didn't say what kind of peppers they were on the bag). I added 5 chopped serrano peppers, half a chopped white onion, 4 jalapenos and a clove of chopped garlic. I boiled these all together for about 5-6 hours. Once most of the water had boiled away, I drained all of the left over liquid into a mason jar, added some brown sugar and a couple tablespoons of "Sriracha" hot sauce, boiled that and then added a bit of cornstarch to thicken it. The overall flavor wasn't too hot. It had a bit of "after burn" but didn't debilitate you. Unfortunately this is the closest I can come to a recipe for my sauce.