Chile Jack Cheeseburgers

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.

• Total Time: 20 MIN
• Servings: 4 
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• Ingredients

• 1/2 teaspoon ghost chile powder (see Note)
• 2 teaspoons kosher salt
• 1 1/2 pounds ground chuck
• 4 pepper jack cheese slices
• 4 soft potato rolls, toasted
• Mayonnaise, sliced red onion, pickled jalapeños and cilantro, for serving 
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• How to make this recipe

  1. In a small bowl, mix the ghost chile powder and salt.
  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.
  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 jalape?os.

  Suggested Pairing

  Lightly toasty ale.
   
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