Jerk sauce
1 bunch green onions, coarsely chopped (about 1 1/2 cups)
1 tablespoon chopped fresh thyme
4 small habañero chilis
4 garlic cloves, peeled
1/2 cup (packed) golden brown sugar
1/2 cup vegetable oil
1/2 cup soy sauce
1 teaspoon ground allspice
2 pounds ground beef (15% fat)

For orange-chipotle mayonnaise:
Mix all ingredients in small bowl. Season to taste with salt and pepper.
For jerk sauce:
Finely chop first 4 ingredients in processor.
Add sugar, vegetable oil, soy sauce, and allspice; process until almost smooth. Season with salt and pepper.
Shape ground beef into six 1/2- to 3/4-inch-thick patties; place in 13x9x2-inch glass baking dish.
Pour half of the jerk sauce over patties and turn to coat; let stand 20 minutes.
Sprinkle patties with salt and pepper. Grill to desired doneness, brushing occasionally with remaining jerk sauce, about 4 minutes per side for medium.

One of our favorite recipes is Jerk Chicken which features Habenero Peppers.  As they are sometimes hard to find, Carrie grew a Habenero Pepper plant for me.  Now I have an abundance of Habeneros and was looking for additional ways to use them.  I found this tasty burger recipe on Epicurious.com.