Chili Pepper Burgers with Pickled Green Tomatoes

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Two kinds of hot peppers give these grilled hamburgers a tongue-tingling jolt.

Ingredients

1/2 cup chopped green onion or finely chopped white onion
2 tablespoons fine dry bread crumbs
2 red serrano peppers, seeded and finely chopped*
3 canned chipotle peppers in adobe sauce, chopped
1/2 teaspoon salt
1 pound lean ground beef
8 1-inch-thick slices bread or 4 whole wheat hamburger buns, split**
Roasted red pepper catsup, roasted garlic catsup, or other purchased flavored catsup (optional)
4 slices Pickled Green Tomatoes (see recipe below)
Sliced red onion (optional)
Red serrano peppers (optional)

Directions

In a large mixing bowl combine green onion or white onion, bread crumbs, serrano peppers, chipotle peppers, and salt. Add beef; mix well. Shape meat mixture into four 3/4-inch-thick patties.
Grill hamburger patties on the rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until done (160 degree F.),*** turning once. Grill or toast bread or buns.** Serve burgers on grilled or toasted bread or buns with desired catsup, green tomato slices, red onion slices, and serrano peppers, if desired. Makes 4 servings.

Pickled Green Tomatoes

For pickling liquid, in a small saucepan combine 3/4 cup vinegar, 2/3 cup water, 2 tablespoons sugar, and 1/4 teaspoon salt. Bring to boiling; reduce heat and boil gently, uncovered, for 5 minutes.
Cut 1 pound green tomatoes into 1/4-inch-thick slices. In a large saucepan cook tomatoes and 1 teaspoon salt, covered, in a small amount of boiling water for 1 minute. Drain; rinse with cold water. Drain well; transfer to three hot, clean half-pint jars. In each jar, place 1 teaspoon dill seed and, if desired, 1 or 2 small serrano peppers, halved.* Pour hot pickling liquid over tomatoes, leaving a 1/4-inch head space. Seal and refrigerate overnight or up to 2 weeks. Makes 3 half-pint jars.

Note

Hot peppers contain volatile oils that can burn eyes, lips, and sensitive skin. Please wear plastic gloves while working with peppers and be sure to wash your hands thoroughly afterward.

Note

To grill bread or buns brush lightly with olive oil or margarine. Grill directly over medium coals for 30 seconds to 1 minute or until just toasted, turning once.

Note

An instant-read meat thermometer ensures perfectly cooked burgers (patties). The internal color of the burger is not a reliable doneness indicator. A beef or pork burger cooked to 160 degree F, regardless of color, is safe. If using a digital instant-read thermometer, insert the tip of the thermometer into the food at least 1/8 of an inch for 10 seconds. If using a dial instant-read thermometer, insert the thermometer through the side of the burger (patty) to a depth of 2 to 3 inches to get an accurate reading.

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