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What can I say? I like my burgers on the spicy side! Cow Bell Hell® and finely minced fresh jalapeño, cooked medium rare, topped with two or three sliced, pickled jalapeños, and a slice of jack your'e stylin'!!

This recipe was given to me by a meat team leader at Whole Foods. I like to use freshly ground chuck, run through the grinder twice (if your butcher will do it tor you), and prepare as follows.


1 lb. beef
DennyMike's Cow Bell Hell
DennyMike's Hot 'n Nasty BBQ Sauce®
1 minced jalapeño pepper
1/2 C. lightly packed extra sharp cheddar cheese


1. Place one pound of beef in a glass or stainless steel bowl and sprinkle in 1 tablespoon of Cow Bell Hell along with one freshly minced jalapeño pepper and one half cup very lightly-packed regular or (my preference) extra sharp cheddar

2. With two forks work the ingredients so that they are fully mixed and incorporated. incorporated. FYI, the forks will prevent the burgers from being packed too densely as my mother always taught me that you want your burgers to have some air. 

3. Form patties with the absolute minimal amount of patting.

4. Get your grill or fry pan heated to medium high. Spray the grates or surface  with canola spray and place your burgers on the heat. Spraying the meat with canola as well.

5. Sprinkle a moderate coating of Cow Bell Hell on the meat and spray again. (See my spray sprinkle spray mantra below...) Cook to your liking on one side then flip and spray, sprinkle, spray again and finish to your desired temp of doneness.

6. Top off with your choice of garnish and any of my sauces. I prefer Hot 'n Nasty! Be ready for one of the best burgers you've ever tasted, and prepare yourself for a bunch of compliments on your cooking! Enjoy!

Spray, sprinkle and spray

DennyMike's mantra when using any of his tasty seasoning blends is spray, sprinkle and spray, a technique that has served him well over the many years he has cooked with them (since 2000!). DennyMike uses canola spray for a couple of reasons; it's fat tree and flavor free, and it's got a higher smoking point than olive. And hey, we're all for olive oil but I prefer to use it in a less hostile environment!. So back to the mantra; always pat the meat or fish dry when necessary, and then spray a light coating of canola all over, sprinkle an even layer of seasoning and then spray again with another light coating to lock the seasoning. Once the first side has been cooked to your liking, flip, and spray sprinkle and spray the same as you did on the first side; finish to your desired temperature (using a quick read digital thermometer.) You can use canola spray in a can, which also is available in a high heat option for gas grill, Or get a manual sprayer/mister and buy your oil in a bottle.