Spicy Burgers From Hell

Ingredients

2 pounds 80/20 Ground Chuck

4 Jalapeno Chiles

2 Serano Chiles

1 Habanero Chile

1/4 cup Red Wine Vinegar

1 cup Yellow Ballpark Mustard

1 1/2 Tbls. Cayenne Pepper

5 tablespoons Unsalted Butter

2 tablespoons Chopped Cilantro

8 Slices Orange Cheddar Cheese

Shredded Lettuce

Sliced Red Onion

4 Brioche Buns

Mayonaise

Salt and Black Pepper

Preparation

Split Chuck into 4 equal portions and shape into patties about 3/4 of an inch thick. Season with salt and pepper and let sit in the fridge for 1 hour.

Combine Chiles and red wine vinegar in a small saucepan and bring to a light boil. Place chile mixture in food procesor and run until smooth. Mix the Vinegar sauce with Mustard and Chili Powder in a metal bowl and place in fridge.

In a small saucepan, combine butter, cayenne pepper, and cilantro. Stir over low heat until butter is melted and everything is incorporated. Set aside

Heat Nonstick Griddle over low heat and cook the burgers to desired doneness brushing with cayenne butter. Just before done, add 2 slices of cheese to each burger and cover with a metal bowl to melt.

Spread mayonnaise on bottom buns, top with the burger, then mustard sauce, red onion, lettuce and the top bun.