Have a Wild and Spicy Saturday!

Although the calendar might not officially agree, Spring has finally arrived in our neck of the woods. The first sign of Spring is how beautiful a drive in the country can be. You know spring has arrived when the fields are green, the poppies are in bloom and mamma cows with their precious calves can be spotted grazing everywhere.

Another clue that spring has arrived happens every April in the historic community of Knights Ferry. Knights Ferry is about 30 miles due east from us, and makes for a beautiful Saturday Drive just about anytime. It’s home to the Knights Ferry Bridge, the longest covered bridge west of the Mississippi, and their famous General Store, built in 1852. The store has survived floods and fires, with an inviting pot belly stove that has been a meeting place for folks in these parts since the store first opened. While not the longest continuously operating General Store in the entire country, for California it is. I really like visiting Knights Ferry. Sometimes we drive up to hike through the flowers in bloom or just to get an ice cream and sit by the river.

Small town car shows are the best. You get a chance to talk with the owners, there’s usually some form of street entertainment and the town folks are just a friendlier bunch. Every spring the car enthuses shut down the main street of Knights Ferry to show off their hot rods. There’s usually a fairly big turn out both in spectators and owners. And with good reason – the movie American Graffiti was based on the Modesto Cruise. Back in my day cruising was just about the only thing to do on a Friday or Saturday night. That and cheering on your high school football team was all we lived for. Every June Modesto brings back the American Graffiti Cruise for one big weekend blowout. It’s easy to do since Car clubs in and around the area are a big, big thing. As far as street shows, Knights Ferry kicks off the first gathering of the season. From now until early fall, Hubby and I will be hitting all the small town Hot Rod Street Shows we can find. And loving every minute.

There’s something about Hot Rods, Rock and Roll and good burgers that just naturally go hand in hand, don’t you think? Hubby once asked me how many Burger Recipes can one person need? My answer, I don’t know – how many recipes are out there? Thus far, I’ve shared over sixty with you. If you ask me, just about any variation on the American Burger is a good thing. When you throw in a little spicy heat, that’s even better.

Spicy Jalapeño Jack Burger
Spicy Barbecue Ranch Spread
1/4 cup Mayonnaise
1/4 cup Sour Cream
1-1/2 tablespoons Ranch Dip Powder
1/4 cup Barbecue Sauce

In a small bowl, combine the mayo, sour cream and ranch dip powder. Mix well until combined and the ranch powder has dissolved into the mixture. Add barbecue sauce, stir. Taste and adjust as desired. Refrigerate spread until ready to use.

---

A quick little note before we get started on the burgers. If you can, think quality. Living where we do, with so much grazing land all around us, we have access to some of the best small ranch raised meats. Whenever we get the chance, we get our ground beef and steaks from Ardis Cattle Company, a small local family-run ranch. Do a little homework where you live. When it comes to burgers, the meat will make all the difference.

Jalapeño Jack Burger
1-1/3 lbs lead Ground Beef
1/2 teaspoon Ancho Chili Powder
1/2 teaspoon Chipotle Chili Powder
1/2 teaspoon Cayenne Pepper
Kosher Salt to taste
Black Pepper to taste
4 Green Leaf Lettuce Leaves
1 large Beefsteak Tomato
1/2 White Onion
4 large Hamburger Buns
4 slices Pepper Jack cheese
Nacho Jalapeño slices as desired

In a large bowl mix ground beef, Ancho Powder, Chipotle, Cayenne Pepper, Salt and pepper. Divide meat into third-pound portions. Form into patties just slightly larger that the buns. Make a slight indentation in the center of the burger to prevent it from doming up in the center as it cooks. Wrap each patty in plastic wrap, place in the freezer for about 20 minutes to lightly freeze.

Break off lettuce leaves, rinse and pat dry. Slice tomato into rounds, set aside. Cut onion in half from root to tip, then peel and slice half the onion into thin slivers.

Heat grill to medium-high heat. Grill burgers until golden brown and slightly charred, about 5 minutes, turning once. Do not press down on the burger with a spatula, this will cause juices to escape and could result in a dry burger.

While the burgers are grilling, brush buns with a little butter. Lightly toast the buns and keep warm until ready to serve. Just before pulling the burgers from the grill, top with slices of Pepper Jack Cheese. Close lid, let cheese melt.

To assemble: Spread some of the spicy Barbecue Ranch Spread on the bottom bun, add lettuce, a slice of tomato and some onion. Place the burger on top, add Jalapeño slices to taste to kick up the heat. Spread more spicy barbecue ranch on the top bun, close and enjoy.

Be sure to serve with plenty of napkins, these amazing spicy burgers are also a mess to eat. Oh but they were good!

---

Lord, let Your mercy be on us, as we place our trust in You.