I'm not normally an eater of spicy things, but I've recently decided to try and be a little braver about that. It may have something to do with my newest addiction - the Food Network and any show with Bobby Flay in it. Everything Bobby Flay makes just looks delicious and peppers are his signature ingredient. I wouldn't be surprised if he put them in ice cream.
The new addiction is working out pretty well for Michael. He loves spicy food.
I was poking around in the produce section at my local store recently, when I came across the habanero and scotch bonnet peppers. Yes, I know they are supposed to be the hottest peppers in the world. Don't ask me what I was thinking. I have no idea. Needless to say, both peppers found their way into my grocery cart. They've been sitting in the fridge for two weeks while I worked up the nerve to actually use them.
Today was the magic day. I wasn't sure I'd be able to eat the burgers, but I was having a brave moment so I decided to go for it. I wasn't brave enough to use more than one, so that may have been my saving grace. The burgers were spicy, but definitely delicious. The onion rings were a perfect companion for them.
Here's what you'll need for the burgers:
1 1/2 pounds ground beef
1 habanero pepper, finely chopped
1 thick slice of onion, finely chopped
3 cloves fresh garlic, minced
1 thick slice of red bell pepper, finely chopped
2 tbsp of brown sugar
Splash of pepper juice (I used the liquid from a jar of banana peppers)
Jane's Krazy Mixed Up Salt
Freshly grated asiago cheese
Combine all the ingredients in a large bowl and work them together with your hands until everything is well combined. Form four large patties. Cook them until they are just done. Overcooking will dry them out. Top them with tomato, onion, cheese or whatever you like.
Here's what you'll need for the onion rings:
1 large yellow onion
1 1/2 cups of flour
2 tsp of salt
Combine the flour, salt and egg in a large bowl. Add milk until you have a good batter. It should look like thin pancake batter.
Cut the onion into thick slices. Dip them in the batter and then dredge them in the bread crumbs until they are well covered. Fry them in the oil until they are golden brown.