~ exclusively Skirt in the Kitchen ~
Into a bowl, pour oil from Tahini, then scoop out the solid; combine as smoothly as possible, mashing with a heavy slotted spoon– makes it easier to blend. Scrape bowl with a spatula, placing Tahini back into the jar– but reserve 1/3 cup.
Sauté in 2 tablespoons hot olive oil 1 chopped yellow onion and half of a chopped green bell pepper.
When lightly browned, make a well in the center of the skillet and add one more tablespoon olive oil; stir in 2 finely chopped garlic cloves.
Chop 8 jarred/canned chili peppers, seeds and liquid removed, then sauté.
Sprinkle coarse salt; stir, then take off heat.
Having 2 pounds lean ground beef, salt and pepper; flip over, salt and pepper again– massage into meat. Do the same on both sides of meat with liquid smoke seasoning. Work in sauté mixture, then the 1/3 cup Tahini. Fry patties on medium-high heat.
On bottom slice of toasted bread, spread mayonnaise, lay Italian peperoncini peppers, then sliced Monterey Jack. The hot burger patty will begin to melt the cheese or soften it immediately.
Drizzle ketchup and Dijon mustard; lastly, the top layer of toasted bread– an exceptional burger.
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