Summer Burgers Part 2, Mojito's, and Home Pickled Jalapenos

I cooked up the second patch of burgers at a friends place. We cooked them up and served with mojitos.

The mojitos were made with lamb's rum, simple syrup, mint and lime. Roughly 8 mint leaves muddled, 2 oz rum, 3 oz syrup, a half lemon squeezed, topped with ice.

The burgers were fairly simple, more apple wood smoked cheddar, bacon, homemade pickled jalapenos (pickled in vinegar, water, with cilantro, garlic, onion, cauliflower, carrot, peppercorn) (the cauliflower is in there to pickle spicy to make olive salad for muffaletta), jalapeno buttermilk ranch, and grilled portabello slices.

The jalapeno ranch was made with 1 cup mayonnaise, 1/2 cup sour cream, 1/2 cup buttermilk, 2 cloves garlic, 2 jalapenos, 1/4 red onion, 1/4 bunch cilantro, processed, then fresh cracked black pepper was stirred in.