Jay'S Habañero Burgers

• 1 pound of 80/20 ground beef
• 1 habanero pepper (minced)
• 1 clove of garlic (minced)
• 1/2 cup of fresh basil (minced)
• 1/4 cup of white onion (minced)
• 1 tablespoon of black pepper
• 1 tablespoon of table salt

1. Before mincing the habanero, throw away the seeds!
2. In a big bowl, mix everything together with your hands!
3. Make the patties as big or as small as you want, I usually make four patties out of each pound of beef. Just make sure that your patties are very thin since they'll plump up while they cook.
4. Use a griddle and get it nice and hot before you put the meat on. If you don't have a griddle, you can pan fry or barbecue, but make sure you are cooking at a very high temperature to seal the juices into the patties.
5. For the best experience, toast your buns and dress them up while the meat is still cooking. These burgers taste the best when they're eaten straight off the heat so don't let them cool down even a little.

ground beef, habaufero pepper, clove of garlic, basil, white onion, black pepper, salt

Taken from www.epicurious.com/recipes/member/views/jays-habanero-burgers-1257056 (may not work)