- 1 1/2 pounds [680 g] lean ground beef
- 1 sweet green pepper, membranes and seeds removed, finely chopped
- 1 medium onion, finely chopped
- 1 seeded hot 'Jalapeņo' pepper, finely chopped
- 1 tablespoon [15 mL] Tabasco sauce
- 2 teaspoons [10 mL] oregano
- 1/2 teaspoon [2.5 mL] thyme
- 1/2 teaspoon [2.5 mL] crushed chiles
- 1/2 teaspoon [2.5 mL] freshly ground black pepper
- 1/2 teaspoon [2.5 mL] Cayenne pepper
- Oil
- 4 hamburger buns
- Cheese slices, to taste [optional]
- 4 thick slices tomato
- 4 or 5 leaves green leaf or romaine lettuce, rinsed patted dry then torn
- Approximately 1 cup [250 mL] catsup or any salsa
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- Into a large bowl, well mix together ground beef and finely chopped sweet green pepper, onion and hot 'Jalapeņo' pepper.
- Well mix in Tabasco sauce, oregano, thyme, crushed chiles, freshly ground black pepper and Cayenne pepper.
- Shape mixture into 4 large patties.
- Refrigerate patties until ready to barbecue.
- Preheat barbecue until charcoals become gray, almost white.
- Oil then transfer ground beef patties onto barbecue rack.
- Barbecue patties until done to taste, for approximately 3 minutes on each side for rare patties, 6 minutes for medium patties and 8 to 9 minutes for well-done patties.
- Towards the end of cooking time, open-up and just brown hamburger buns inside-out.
- If desired, garnish the lower half of each warm hamburger bun with a slice of cheese before laying ground beef patties.
- Garnish pattie with a slice of tomato, then with torn lettuce.
- Spread some catsup or salsa all over.
- Top with remaining warm hamburger bun halves, and enjoy!
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