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Summer chilies are rich and colorful, but I admit that limited winter chili harvests make me really proud.

In the picture you see many Pasilla Bajio, my very first ripe Aji Amarillo, the last Numex Big Jim from a previous post, the last Numex Sunglo chilies and some precious Jalapenos and Jalapenos Goliath.

I cut the Jalapenos into slices, cooked them with the burgers, and add to this recipe for a hot tex-mex touch.

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Jalapeno Burger

Ingredients
2 burger buns
2 meat or chicken burgers
4 Jalapeno chilies
2 tbsp yogurth
2 slices of toast cheese
salad
ketchup and french fries

Directions
Cook the burgers in a pan with the Jalapenos cut into slices.
Spread the yogurth on the buns and stuff them with the burgers, cheese, Jalapenos and green salad of your choice.
Serve with ketchup and french fries.

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A free-meat version? Try the vegetarian burgers.

This sandwich goes to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays (now Soup, Salad and Sammie Sundays).
If you have posted a recipe of a soup, salad or sandwich, join Souper Sundays!

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