Texas Torpedo Burger


Jalapeño Mayonnaise
1 cup mayonnaise
2 jalapeños, boiled until tender and minced with seeds
1 tablespoon lime juice
1 teaspoon chili powder
½ teaspoon ground cayenne red pepper
1 teaspoon kosher salt

1 pound ground chuck
1 pound ground sirloin
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon ground cayenne red pepper
1 teaspoon kosher salt

Vegetable oil, for brushing grill rack
6 seeded hamburger buns, split
3 tablespoons butter, melted
6 slices pepper jack cheese
16 arugula leaves



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To prepare jalapeño mayonnaise, combine mayonnaise, jalapeños, lime juice, chili powder, red pepper and salt in a small bowl and mix well. Cover and refrigerate until serving.

To make patties, combine chuck, sirloin, chili powder, cumin, red pepper and salt in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns.

Brush the grill grate with the vegetable oil. Place the patties on the rack, cover and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Brush cut sides of buns with melted butter. In last few minutes of cooking, place pepper jack cheese slices on patties; and place buns, cut side down, on the outer edges of grill rack to lightly toast; close grill.

To assemble burgers, on each bun bottom, place 4 leaves of arugula and a patty. On the bun top, place a generous amount of jalapeño mayonnaise; add bun top to burger and serve.

Makes 6 burgers.