Four-Alarm Jalapeño Cheeseburger

• 1 1/2 pounds chuck (80% lean)
• 3 tbsp ketchup
• 2 tsp Worcestershire sauce
• 1 tsp garlic powder
• 3/4 tsp ancho chili powder
• 3/4 tsp kosher or sea salt

Toppings:

• 4 slices pepper jack cheese, each about 1 ounce
• 4 hamburger buns, split
• 1 ripe beefsteak tomato, about 10 ounces, cut crosswise into 4 slices
• 4 pickled jalapeño chili peppers (from a jar), each cut lengthwise into quarters

To Make:

1. Mix the patty ingredients and then gently form 4 patties of equal size, each about 3/4 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patty to prevent them from forming a dome as they cook. refrigerate the patties until ready to grill.

2. Prepare the grill for direct cooking over medium-high heat (400°F to 500°F)

3. Grill the patties over direct medium-high heat, with the lid closed, until cooked to a medium doneness (160°F), 8-10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a slice of cheese on each patty to melt, and toast the buns, cut side down over direct heat.

4. Build each burger on a bun with Chipotle Chili Pepper Sauce, a patty, a tomato slice, and 4 jalapeño quarters. Serve warm