Photo by Leslie KellyDouble-smoked bacon is one of the ingredients in Suey’s award-winning burger.Mike “Suey” Sulak, a Seattle firefighter who does most of the cooking at Station No. 8, won a recent contest sponsored by Kidd Valley with his Blazing Flashover Burger. A variation of that creation will be on the menu at Kidd Valley next month. Read part one and part two of this week’s Grillaxin to learn more.Blazing Flashover Burgers3 jalapeno peppers¼ cup crushed DoritosR Third Degree Burn Scorchin’ Habanero Chips2 lbs ground beef1 egg lightly beaten1 teaspoons salt2 teaspoon white pepper1 teaspoons garlic salt¼ cup fresh Italian parsley, chopped fine½ cup sweet onion, minced1 tablespoon A1 Steak SauceR1 tablespoon TabascoR Brand Garlic Pepper Sauce2 teaspoons Worcestershire sauce½ cup double smoked bacon, finely chopped and fried almost crisp4 slices pepper jack cheese4 hamburger bunsRed onion slicesTomato slicesLettuce leavesOrange and yellow bell pepper slicesDill pickle slicesKetchupSpicy Mayonnaise:1 cup mayonnaise2 teaspoons TabascoR Brand Habanero Pepper SauceTactics:Preheat the grill to medium high heat or get the coals hot on your BBQ. Now roast the jalapeno peppers until charred on all sides. Immediately place them in a brown paper bag and fold over the top to seal. Let the peppers “sweat” in the bag for 10 minutes or more until the charred skins peel off easily. Remove the stem ends and chop peppers fine.Suey’s award-winning burger.Place the DoritosR into a food processor and crush chips fine. Remove and set aside in a large mixing bowl. Place ground beef in the mixing bowl and add the chopped roasted jalapeno peppers and crushed DoritosR along with the next 10 ingredients. Form mixed meat into 4 thick patties and grill until the juices run clear and the patties have a firm, solid feel. Place a slice of cheese on each patty. Remove patties from the grill when cheese is melted. Quickly toast the buns lightly on the grill. Construct your hamburger with ketchup on the bottom bun followed by a hamburger patties topped with slices of red onions, tomatoes, orange and yellow bell peppers, dill pickles, lettuce and spicy mayonnaise on top bun. Makes 4 – ½ lb burgers.