The 6-Alarm Burger

Name: The 6-Alarm Burger
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 burgers
Ingredients: 4 ounces mixed chiles, such as Fresno, serrano, and Thai bird; 2 tablespoons extra-virgin olive oil; 7 habanero chiles, see Cook's Note; 1 ounce white wine vinegar; 1 1/2 cups mayonnaise; 1 tablespoon extra-virgin olive oil; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; 3 pounds high-quality 80/20 blend ground beef; Kosher salt and freshly ground black pepper; 6 slices pepper Jack cheese; 6 ciabatta burger buns, sliced in half and lightly toasted; 1 1/2 cups shredded iceberg lettuce

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Level: Easy

Total: 35 min
Active: 30 min

Yield: 6 burgers

Level: Easy

Total: 35 min
Active: 30 min

Yield: 6 burgers

Ingredients

Roasted Chiles:

4 ounces mixed chiles, such as Fresno, serrano, and Thai bird

2 tablespoons extra-virgin olive oil

Habanero Aioli:

7 habanero chiles, see Cook's Note

1 ounce white wine vinegar

1 1/2 cups mayonnaise

1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground black pepper

The Burgers:

3 pounds high-quality 80/20 blend ground beef

Kosher salt and freshly ground black pepper

6 slices pepper Jack cheese

6 ciabatta burger buns, sliced in half and lightly toasted

1 1/2 cups shredded iceberg lettuce

Directions

For the roasted chiles: Preheat the broiler to high. Put the chiles on a baking sheet, drizzle with olive oil and broil until blistered. Cool. Wearing gloves, cut off the tops of the chiles, chop them coarsely, and toss them together in a small bowl.
For the aioli: Wearing gloves, put the whole habaneros in a blender. Add the vinegar and blend until the habaneros are finely minced. Add the mayonnaise, olive oil and a pinch of salt and pepper. Blend until smooth, scraping down the sides of the blender to ensure that all of the ingredients are completely incorporated. Season with additional salt and pepper, if necessary. Makes about 1 3/4 cups aioli; extra can be kept in the refrigerator, covered, for up to 1 week.
To make the burgers: Heat a grill or griddle over high heat. Using a scale, make twelve 1/4-pound patties. The patties should be relatively thin. Season the patties on both sides with a pinch of salt and pepper. Grill or griddle the patties to a nice medium temperature, 2 to 3 minutes per side. When the patties are almost done, add a slice of pepper Jack to each one and cook until the cheese is melted.
To assemble, place two patties on the bottom half of each bun. Top each patty duo with about 1 tablespoon of roasted chilies and 1/4 cup of shredded lettuce. Smear about 1 tablespoon aioli onto the top of each bun and place onto the sandwich. Serve.