Thoroughly mix the first six ingredients and press out into two large, thin patties. Chop 3 pickled habs and place in the center of a patty, spreading out to about 1/3 the distance from the edge. Fold the edges of the patty up and over to seal in the hab filling. Grill or fry. Notes: I fixed these hot burgers for supper tonight, and they were tasty enough that I thought I'd share with the group. The inspiration came from the Jamaican meat patty recipes posted here in recent days. Hope you like! enders@warp6.cs. Misu.NoDak. Edu (Todd Enders)

From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.