My husband and I love to host theme nights. Even if it is just the two of us we are notorious for having some sort of theme. Be it Italian night where we listen to some Frank Sinatra, make homemade pizzas and watch the Sopranos; host a Mexican night with tacos, piñatas, burritos and sangria; Spanish wine and tapas night, or participate in an activity like skiing or hiking followed by a great corresponding meal (eg. Skiing and Spaghetti). This weekend we decided to do Bowling and Burgers. We rounded up about 12 friends to enjoy a couple hours of 10 pin bowling followed by a BBQ at our place. Having everyone contribute salads, dips, chips, made for a causal, low maintenance event. My husband made his spicy burgers for the occasion, which he has been perfecting over the years. They are moist with a great kick to them.
2 lbs lean ground beef
2 minced garlic cloves
1 jalapeno, finely chopped
1 tsp crushed red pepper flakes
1-2 tsp ground cumin
1 egg, beaten
1/2 cup bread crumbs
2 tsp worcestershire sauce
salt and pepper to taste
1 T Frank's hot sauce
1 tsp paprika
Combine all ingredients into ground beef and mix together. Form patties using hands to desired size.
Preheat grill to high heat. Grill burgers over high heat about 5 minutes per side.
If using onions in your recipe, shred them rather than chop, so they cook at the same time as the beef. Chopped onions tend to stay raw in the pattie.
Do not over mix the burger patties. If you over work them they have a tendency to shrink and puff up.
Internal temp of meat should be 160F when done.
Do not push down on the patties with flipper, this just removes the flavor and moisture.