DEVIL'S REVENGE BURGER

Devil's Revenge Burger image

Provided by Food Network

Time 40m

Yield 4 burgers

Number Of Ingredients 36

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Ingredients

1 1/2 pounds 80/20 ground chuck
4 jalapeno cheese buns, halved
4 leaves lettuce
4 slices tomato
Kosher salt and freshly ground black pepper
1/2 cup Chipotle Onion, recipe follows
1/2 cup Spicy Chile Pepper Medley, recipe follows
1/2 cup Chipotle Ketchup, recipe follows
4 slices pepper jack cheese
8 strips bacon, fried or grilled
1/2 cup Habanero Relish, recipe follows
1/2 cup Sriracha Mayo, recipe follows
1/2 red onion, sliced
1 tablespoon extra-virgin olive oil
1 tablespoon chipotle puree
1/4 cup chardonnay
Kosher salt and freshly ground black pepper
2 jalapenos
4 serrano chiles
2 habanero chiles
2 tablespoons extra-virgin olive oil
2 tablespoons ketchup
1/4 teaspoon chipotle puree
Kosher salt and freshly ground black pepper
2 habanero chiles
1/2 clove garlic
1/2 cup diced tomato
1 tablespoon chopped onion
1 teaspoon lemon juice
1/4 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
6 sprigs cilantro
1/2 cup mayonnaise
1 1/2 teaspoons Sriracha
1/4 teaspoon lemon juice
Kosher salt and freshly ground black pepper

Steps:

Heat a grill to medium-high. Shape the ground chuck into four 6-ounce burger patties and set aside.
Toast the buns on the grill. Place a lettuce leaf and a tomato slice on each bottom bun. Set aside.
Season the burger patties with salt and pepper, and then grill. After flipping the patties, top each with a spoonful of Chipotle Onion, followed by a spoonful of Spicy Chile Pepper Medley, a squirt of Chipotle Ketchup and a slice of pepper jack cheese. Cover the grill and cook until the cheese is slightly melted.
Scoop the patties onto the bottom buns. Top each with two slices of bacon and a spoonful of Habanero Relish. Slather the top buns with Sriracha Mayo and place on top of the burgers.
Saute the red onions in the olive oil until soft. Stir in the chipotle puree and cook for 1 minute. Add the chardonnay and cook, stirring, for another minute. Add salt and pepper to taste.
Pan fry the jalapenos, serranos and habaneros in the olive oil until soft. Let cool for 10 minutes, then peel off the skins. Slice the chiles lengthwise and mix together.
Mix the ketchup, chipotle puree and salt and pepper to taste until fully blended.
Pulse the habaneros and garlic in a food processor until coarsely chopped, 5 to 10 seconds. Add the tomatoes, onions, lemon juice, red pepper flakes and 1/8 teaspoon each salt and pepper. Pulse until blended and finely chopped. Add the cilantro sprigs and pulse until cilantro is coarsely chopped.
Stir together the mayonnaise, Sriracha, lemon juice and a pinch of salt and pepper.