1/4 Pound of the best hamburger you can afford
1 Jalapeño — we need 1 1/2 tablespoons minced
1 Teaspoon butter
1/2 Teaspoon salt
1/4 Teaspoon black pepper
Rinse the jalapeño. Wearing a glove or using a knife and fork to avoid contact with the hot jalapeño juices, remove the jalapeño core and seeds. Then mince the jalapeño until you have 1 1/2 tablespoons. You can use more or less to your taste.
Add salt and black pepper to hamburger. Then work the jalapeños into the hamburger. Tip 1: Handle the burger as little as possible. Work the jalapeños into it, then make a kind of flat pattie, because it will plump up as it fries. Then leave it alone. The less you work it the more tender and juicy it will be when you fry it.
Preheat frying pan over medium heat. Tip 2: Coat the pan with the butter. This will make a crispy hamburger. Tip 3: As the hamburger fries, do NOT press your spatula down on it. When you do this, you squeeze the juice out and the hamburger gets dry and tough. It also loses some of its flavor.
Fry on one side for three minutes. Fry on the second side for three minutes. Check the juices that flow to the top. If it’s pink, your burger is on the rare end. If it’s clear, your burger is medium-well to well done. You might have to flip the burger another time and let it fry for a few more minutes until you see clear juices. Actual timing will depend on your stove and cookware.
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