First burgers of summer: Spicy smoky cheese burgers

The first BBQ of the summer is always my favorite. This year we had one at work and I busted out the spicy burgers, they were the hit of the BBQ.

For these burgers, I use a fast easy recipe:

• 4 lbs 80/20 beef.
• 4 tablespoons Worce… worshes….wersher…. Worcestershire sauce
• 5 cloves of minced garlic, or 3-4 tableapoons already minced garlic
• 1 egg
• Salt (right before grilling)
• 1 tablespoon ground black  pepper
• Beehive Smoky Habanero cheese
• 1/2 cup ore more chopper pepper mix. Maybe a full cup if you are a man.

I also recommend a little burger press like my Progressive Perfect Burger Press for a few reasons:

• The burgers are all uniform and cook evenly
• The edges don’t split
• You can make proper cheese filled burgers.
• This particular model has a patty remover.

Mix all that together in a big bowl. Use your hands like a man. Once you have it all mixed evenly, put half a patty’s worth into the press and press it flat. Then add the cheese. You can use any cheese but I’m using that great smoky habanero cheese from Beehive cheese.

Now add the rest of the meat and press it flat. Make sure to cover all of the cheese or it will leak out when you cook it. It might be better to use round slices instead so you can be sure to not have any cheese corners sticking out. Once they are ready, unveil them at the BBQ and prepare to be adored. Now is the time for the salt. The heat from the chopped pepper mix and the little bit of delayed heat from the smoky habanero cheese, the smoky essence from the cheese and the flavor from the patty comes together with enough heat for pepper fans but not enough to overwhelm the pepper fan wannabees. See how they intimidate the little patties on the grill.

I like to flip once so cook on medium to high heat for 5-6 minutes each side. Add another slice of cheese if you want, just long enough to soften it up and droop the corners then bun them up.