Since today is Memorial Day I decided to create a couple of dishes that are perfect for grilling out. I am going to make a Pepperjack and Jalapeno stuffed burger topped with a spicy mayo and a quick pickle of onions and jalapenos. I call it my “Two Steps From Hell Burger”. The burger is very spicy. Since corn is in season and the local Giant has 12 ears for 1.88, I figured I would grill up some corn. Grilling corn sounds easy but to get it right takes some work. Most people don’t grill it for long enough, or else they grill it too long and it becomes chewy. Neither are good eats.

The Two Steps From Hell Burger served with Grilled Corn

Two steps from Hell Burger – (makes 2 half pound burgers)

1 lb ground beef – Preferably 70/30 as anything else is too lean and you will end up with a dry burger.

1 jalapeno pepper

6 slices of pepperjack cheese

salt and pepper

peppered bacon

spicy mayo

pickled onions and jalapenos

To make the burgers, portion the meat into four equal pieces. Roughly 4ozs each.

You don’t have to weigh the burgers but I was portioning out 3 lbs of meat so weighing made it easier

Then roll each piece into a ball. Then flatten each of the balls to make four even patties. I would say that they are roughly 3.5-4 inches in diameter. Then season the patties with salt and pepper.

3.5-4in. patty

Take one patty and place the pepper jack cheese in the middle. You may have to cut the cheese slice and arrange it so that there is a half inch edge of meat around the cheese. You need this barrier in order to seal the burger. Then place 3-4 jalapeno rings on top of the cheese and top with one more slice of pepperjack.

Layer with cheese and jalapenos

Then place one of the remaining patties on top of the cheese layered patty. Seal the edge of the burger with your fingers. Make sure to make a tight seal or else the cheese will ooze out of the burger when it cooks.

Seal the patties all of the way around. You don’t want the stuffing to fall out during grilling.

Then grill the burgers over Medium/High heat until the burger is the desired temperature. This is a thick burger. For medium rare it took roughly 5 minutes on each side.

Make sure that you grates are heated before starting to grill the burger. You want it to sear the outside to keep the stuffing on the inside. You know your grates are hot enough when you can only put your hand above them for 3-4 seconds.

After you flip the burger wait 4 minutes then place another slice of pepperjack on the burger patty. Close your grill lid and let the cheese melt before removing the burger.

Once you add your cheese close your grill lid so that it melts evenly.

Make sure to let the burger rest for 2-3 minutes before serving.

Grilled Corn

2 to infinite number of ears of corn – (I don’t have a grill big enough to cook infinite numbers but if you do send me a pic)

large bucket, bowl or pitcher

water

To make grilled corn I first pull back the outer husks to remove the corn silk.

Remove the Corn Silk

Then I layer the husks back over the corn. At this point I remove the outer most husks leaving the inner bright green husks.

After removing the silk remove the outer most husk so that you are left with the bright green inner husks Now place the inner husks back over the corn. This will protect it from being over cooked.

Then I soak the ears for 30-60 minutes. I find that pitchers work great for soaking corn. They are the perfect shape and they are easy to handle when grilling.

Soak the corn for at least 30 minutes.

Once the corn is done soaking I drain the water from the container and then place the corn with the husks directly onto the grill. This allows the corn to steam while it is being grilled. This will help cook the corn without overly cooking it. Second the husks protect the kernels from flare ups. The husks will burn but the kernels don’t.

I place the corn directly over the coals

You only need to rotate the corn 3 times. When the husk starts to blacken, rotate the corn. Usually about every 5 minutes. Once you have made a full rotation of the corn it is done. Remember chewy corn is bad corn. You want it cooked but still a bit crunchy.

As you can see the husks burn off a bit, but leave the corn perfectly cooked.

Serve with butter and salt. You can also add some chili pepper to butter and baste that over the corn.

Pickled Onion and Jalapenos – (adapted from “The Joy of Pickling”)

1 medium red onion

4 jalapeno peppers

1/2 cup white distilled vinegar

1/2 cup water

1 tsp pickling or kosher salt

First slice the onion into thin onion rings or half rings. Slice the jalapenos into 1/8 inch slices.

I slice them about 1/8th of an inch thick

Place the onion and jalapenos into a bowl and cover with boiling water for 1 minute.

I quickly blanch the onions and jalapenos for about a minute just to soften them a bit.

Drain and then add the vinegar, water and salt.

The onions pickup some of the heat of the jalapenos. Delicious.

Let the onion and jalapenos pickle for an hour before serving.

Spicy Mayo

1 cup mayonaise

1 tsp hot sauce

1 tsp chili powder

1/4 tsp salt

dash of pepper

1/2 tsp lemon juice

Combine all of the ingredients and stir.

Combine all of the ingredients and stir.

Let sit for 30 minutes to let the flavors meld before serving.

Once combined let sit and meld. So tasty!!

This is great for any sandwich but it is especially awesome on burgers.

Peppered Bacon

4 strips of peppered bacon per burger

foil lined pan

cooling rack

The first step is to cook the bacon. I like to bake my bacon in the oven. It comes out looking nicer. Set your oven to 400. Then you need a sheet pan lined with aluminum. Then put a baking rack over the foil.

This is the ultimate way to improve the smell in your house. Nothing says welcome to my house like the lingering smell of bacon. I love bacon.

Then put the bacon in strips on the rack. If you have a rack with grates you can push the bacon between the grates for a nice rippled look or else you can lay it flat. Put in the oven for 20-30 minutes or until it is the desired crispyness.

By the way, the burgers only require 3 slices, I always cook and extra as I love bacon. The ultimate treat.

Then after about 20-25 minutes remove from the oven and let it cool.

Assembly

Lay our your bun and spread the spicy mayo on both halves. This will protect the bun from the grease of the burger. The mayo acts as a protective barrier to help keep the bun from getting too mushy. Then layer tomato and lettuce on the top half.

Remember to put the mayo on both halves as it protects the bun from soaking up too much of the juices.

On the bottom half layer the burger patty, pickled onions and jalapenos and the peppered bacon. Gently place the top over the bottom half and you have created the two steps from hell burger.

Layer up the onions and jalapenos then top with bacon

Serve it with the grilled corn and you have the ultimate Memorial Day menu.

The perfect burger

Here is the burger cut in half. How amazing does that look.

Look at the cheese and jalapenos oozing out of the middle of the burger. Perfectly cooked medium rare, this burger is magnificent.

Quite possibly the spiciest and tastiest creation I have ever made.

Have a safe and happy memorial day. I would also like to thank all of the troops for everything that they are doing for us. Thanks again.