"Fried jalapeno slices? Yep. These little devils deliver the secret crunch of heat atop this beefy magnificence, along with a habanero spread and spicy seasoning."
1 pound ground beef (80/20)
4 tablespoons spicy seasoning rub of your choice
3 tablespoons mayonnaise
½ teaspoon habanero hot sauce, or to taste
¼ cup fresh cilantro, chopped
3 fresh jalapenos
½ cup flour
½ cup milk
3 slices fresh pineapple, ½-inch thick
3 slices pepper cheese
3 brioche burger buns
3 slices avocado
3 thin slices white onion
Preheat the grill or smoker to 450°F.
Form 3 patties to make 1/3-pound burgers. Season liberally with the spicy seasoning on both sides, setting aside 1 tablespoon of seasoning. Set patties aside.
Make the habanero mayo by combining the mayonnaise and habanero hot sauce, adjusting the hot sauce to taste. Stir in about 1 teaspoon of the chopped cilantro, or adjust to taste.
Fry the jalapeno rings by slicing the jalapenos into ¼-inch-thick rings. Add the remaining seasoning to the flour and stir. Heat up your oil or fryer. Soak the rings briefly in milk to remove some of the heat, and then toss quickly in the seasoned flour to coat, and then into the oil. You can either pan fry them until crispy, or use an air-fryer. Either way, do so in a ventilated space because it gets spicy!
Place the pineapple rings on the grill grates and cook for 10–15 minutes, until soft and grill marks appear.
At the same time, grill the burgers to your liking. Top with the cheese in the last minute or so and melt thoroughly. While cheese melts, toast your buns.
To assemble, spread the top and bottom buns with the habanero mayo. Then layer on the burger, pineapple slice, fried jalapenos, avocado slice, white onion slice, the remaining cilantro and the top bun. Slice in half and savor!