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Succlant and tasty this brilliant burger comes from the kitchens of  gregg

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This is my own burger meat recipe, a bit of a work in progress that I've been developing over a couple years, I finally got around to writing down my recipe in the hopes of formalizing it somewhat. Hope you like it!

2 lbs 80-85% Ground Beef, you can get away with leaner but add another egg to help bind it.
1 lb Ground Veal
4-6+ tbsp Sriracha, this tends to mellow a lot in cooking, add a lot if you like spicy, adjust the mix with breadcrumbs if it becomes too wet.
1/4-1/2 cup breadcrumbs
2-3 tbsp Worcestershire Sauce
2-4 Jalapenos, seeded and diced. Be wary of smaller peppers, they tend to be much hotter.
1 Egg
1/2 tbsp Salt
1/2 tbsp Pepper

If you're going for a cheeseburger I highly recommend pepper-jack, but use whatever you like.

Pour everything in a mixing bowl, get some latex gloves on, and knead everything together until homogeneous (1-2 minutes, you want an even color and consistency). The end result should look like meatloaf: moist, but not wet, and stick together easily.

I form my patties by hand and make them about an inch wider than the buns I use. Just make sure you press them together enough so they don't fall apart on the grill.

Let your patties reach room temperature before grilling, about 20-30 minutes on the counter is sufficient. They may burn on the outside before they fully cook otherwise.

These will cook in about 3-4 minutes a side on a hot barbecue. I cook mine to about 130-135f, but you can overcook these somewhat without drying them out.

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Allergy warning – recipe contains fish (traditionally made Worcestershire Sauce has anchovies) & egg products

note:
Sriracha is a type of hot sauce