SUNNY'S SPICY GREEN GODDESS BURGER

Sunny's Spicy Green Goddess Burger image

Provided by Sunny Anderson

Time 2h25m

Yield 4 burgers

Number Of Ingredients 16

1 1/2 pounds ground chuck (80% meat, 20% fat)
1 1/2 teaspoons kosher salt
1 teaspoon ground cumin
Freshly ground black pepper
1 cup jalapeño jelly
1/4 cup fresh cilantro, roughly chopped
1/4 cup fresh dill, roughly chopped
1/4 cup fresh mint, roughly chopped
1/4 cup fresh Italian parsley, roughly chopped
2 scallions, white and green parts, finely chopped
1 jalapeño, finely chopped, seeds included
4 hamburger buns, warmed in foil over the indirect heat of the grill for 15 minutes
4 slices pepper jack cheese
Lime wedges, for spritzing
4 handfuls jalapeño-flavored kettle chips
2 avocados, mashed and seasoned with salt

Steps:

For the patty. In a large bowl, add the beef and gently break it up so it isn't in one big lump. High over the top, sprinkle the salt, cumin and a few nice grinds of black pepper. With your less dominant hand, make a claw or pitchfork and fold the beef over itself while turning the bowl with your other hand. The goal is to blend but not over-mix the beef. Divide into 4 equal parts and make into balls. Cover and let them rest at room temperature for 2 hours.
For the glaze. In a medium bowl, add the jelly, cilantro, dill, mint, parsley, scallions and jalapeno. Stir to combine.
To grill and glaze. Heat the grill to 400 degrees F.
Press or form each ball of beef into a patty slightly larger than the circumference of the buns. Place over the direct heat of the grill and cook until they release, about 4 minutes. Flip the burgers, move to the indirect heat of the grill and immediately top each with a nice spoonful of the glaze. Continue to cook until desired doneness.
For serving: To build the burgers, start on the bottom buns and build up. Place the cheese, grilled and glazed patty, a spritz of lime and a handful of chips on each. Smear equal amounts of avocado on the inside of each top bun. Top the burgers and serve.