ArnieTex 3 Chile Costra Cheeseburger

Instructions

• Step 1: Form half pound ground brisket patties and season with recteq Ben’s Heffer Dust.
• Step 2: Burning Mesquite Pellets, set your SmokeStone to 425°F.
• Step 3: To make the aioli, add the habaneros and garlic cloves to the SmokeStone and toast them until lightly charred. Then add them to a blender with the mayonnaise and lime juice and blend until runny.
• Step 4: Dice the Serranos, then place them on the SmokeStone in separate piles for each patty. Place your brisket patties on top of the Serranos. Add more Serranos and Ben’s Heffer Dust on top to taste.
• Step 5: Add the jalapeños to the SmokeStone, lightly and evenly charring them.
• Step 6: Flip the burgers to evenly cook both sides. Close the SmokeStone every now and again to get some extra smoky flavor.
• Step 7: Add American cheese on top of the patties. Remove the patties when the cheese is melted.
• Step 8: Add one handful of queso asadero per burger bun to the SmokeStone and let the cheese melt and crisp up. Place the buns on the crispy cheese and remove from the griddle.
• Step 9: Assemble the burgers and use a toothpick to poke through with a jalapeño on top.