© John Kernick
Active Time
N/A
Total Time
20 MIN
Yield
Serves : 4

Michael Symon has this burger on the menu at his popular Ohio restaurant chain B Spot. It gets its name from the incendiary ghost chile that’s used to season the meat as well as the pickled jalapeños and hot sauce. Slideshow: More Burger Recipes

How to Make It

Step 1    

In a small bowl, mix the ghost chile powder and salt.

Step 2    

Light a grill and oil the grate. Form the meat into four 5-inch patties and season with the chile salt. Grill over moderately high heat until lightly charred on the bottom, 3 minutes. Flip the burgers, top with the cheese and grill until medium-rare, about 3 minutes more.

Step 3    

Set the burgers on the buns. Spread the tops with mayonnaise and garnish with sliced red onion, pickled jalapeños and cilantro; serve.

Notes

Ghost chiles, also called bhut jolokia, are about 150 times hotter than jalapeños.

Suggested Pairing

Lightly toasty ale.

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