Jalepeño Crunch Burger

Welcome to Man Monday.

Folks. Are you ready for the lie of the century? What if I told you something that would challenge your faith in humanity? What if I revealed to you something so shocking, so unbelievable, you might just never come back to our blog? Now, I know what you guys are thinking. Zach, there is NO way we would stop reading your Man Monday posts. We would sell our children to Nike, sentenced to a life of child-labor-servitude before leaving your blog. *Zach blushes* You guys are just TOO loyal. 

Anyway, back to the lie.

What if I told you that for the last 11 months and 2 weeks that High Heels and GRILLS has been around, we (Sarah and I)… *Zach quietly whispers the next part, hiding his words behind his hand* … we haven’t even owned a grill…

*Collective mind-explosion from the world*

Well, for those too loyal people that aren’t offended by our deceivings and actually stick around to hear me out, Sarah got me a grill for Father’s Day! In celebration, I made this.

Jalapeno Crunch Burger

Makes about 4 burgers
Ingredients:

The Hamburger:

• 1 lb lean ground beef
• Hamburger seasoning:
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

The Jalepeño Crunches:

• 2 jalepeños, cut into 1″ strips
• 1 egg
• 1 cup flour
• 1 teaspoon salt
• 1 cup cooking oil (vegetable, peanut, or canola are best for this)

Directions:

The Burger:

1. Divide your beef into quarters, roll into a ball. Place your beef balls on a sheet of wax paper. Place another sheet of wax paper over the top of the beef. Flatten by pushing a baking sheet down evenly on the patties. Remove wax paper. Season both sides of your patties with your seasoning mix.
2. If you like your burgers medium-done, grill your patties for about 2-3 minutes on each side. Obviously, you can adjust the time depending on your liking. Let the patties rest for 30 seconds before serving.

The Jalepeño Crunches:

1. Beat your egg in a bowl and take the jalepeños for a swim.
2. Mix your flour and salt together.
3. After the jalepeños are fully egg-coated, dip them in the flour for a few seconds.
4. When the oil is to a nice temperature (325° or when a toothpick bubbles when inserted), place your jalepeños in. Let them fry for about 2 minutes, or until golden brown.
5. Remove your jalepeños from the oil, and let drain on a paper towel for a minute or so. Serve on your burger and enjoy!
6. Optional Method: I noticed that the aforementioned (fancy for what-you-just-read-idiot) method, though crispy, tends to reduce the jalepeño flavor and heat. If you want to retain that flavor and heat, just skip the egg-wash, dip them directly into the flour mixture and fry. This will give your jalepeños a more genuine flavor.