Devil Burger extra spicy

Ingredients for 34 servings:

• 1 ½ kg minced meat (beef)
• 1 bag of tortilla chips
• 2 bulbs garlic, fresh
• 4 onions, red
• 1 chili pepper(s), red Habanero pepper
• 3 Pepper, orange
• 3 chili peppers, red jalapeno
• 1 chili pepper(s), green jalapeno
• 1 piece(s) ginger root, thumb-sized
• ½ pack of parsley, frozen
• 1 pack of Italian herbs, frozen
• 1 tsp, heaped garam masala
• 1 tsp curry powder, (Thai Red)
• 1 tsp, heaped curry powder (Thai)
• 1 tsp, leveled Tandoori Masala
• n. B. Salt
• n. B. Pepper, white
• n.e. Paprika powder, rose hot

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 35 minutes

Spicy burgers from the Heavy Metal department

Finely chop the onions, garlic, and all nightshade peppers (habanero, chili pepper, jalapeno). Make sure to remove the seeds and the white parts of the habanero. Gloves are recommended for this. Then chop the tortilla chips as well. If you don’t have a suitable food processor, you can also do this with a rolling pin in a sturdy freezer bag. The finer the tortilla chips are ground, the better they are, as they replace breadcrumbs, stale bread rolls, and even eggs, which aren’t used in this recipe. Once all the ingredients are chopped, mix them with the ground meat and add the remaining spices and herbs. When kneading by hand, always wear gloves; this will avoid unpleasant surprises later. The mixture can be seasoned to taste with paprika, salt, and pepper. I personally prefer equal parts regular salt and Brecht Classic Herbal Salt. After seasoning, let the mixture rest for half an hour to allow the flavors to develop even more effectively. Then, cook the burgers in a hot pan until golden brown. If you don’t cook them all the way through, they’re also great for grilling for another 1-2 minutes. With an average weight of about 60-70 grams per piece, you’ll get up to 3 dozen burgers. Mineral water or similar drinks should never be served as a side dish; the spiciness is almost borderline—but it’s also highly addictive.