Jack Pots Recipe

Make the patties

In a large bowl combine the ground beef, Worcestershire sauce, kosher salt, black pepper and garlic powder. Mix gently with your hands just until combined—do not overwork. Divide into 4 equal portions and form into slightly larger-than-bun patties, flattening to about 3/4" thickness with a slight indentation in the center of each to prevent doming.

Chill the formed patties on a plate for 10 minutes while you prepare other components so they hold together when cooking.

Cook the bacon

Place a large skillet over medium heat. Add the bacon slices in a single layer (work in batches if needed) and cook until crisp, about 6–8 minutes, turning once. Remove bacon to a paper towel-lined plate and reserve 1 tablespoon of bacon fat in the pan; discard excess (or save for other use).

Caramelize the onions

Thinly slice the yellow onion. In the same skillet with reserved bacon fat plus 1 tablespoon olive oil and 1 tablespoon butter, add the onions and cook over medium-low heat, stirring occasionally until translucent and golden, about 12–15 minutes. When onions begin to brown, stir in brown sugar and apple cider vinegar; cook 2–3 more minutes until sticky and caramelized. Transfer onions to a bowl and set aside.

Toast the buns

Butter the cut faces of the hamburger buns. Heat a clean skillet or griddle over medium heat and toast the buns cut-side down until golden, about 1–2 minutes. Keep warm.

Melt the cheese

When patties are nearly done (see next section), top each hot patty with two slices of pepper jack cheese and cover the pan or tent with foil for 1–2 minutes so the cheese melts thoroughly.

Heat a heavy skillet or cast-iron griddle over medium-high heat until very hot. Add a teaspoon of neutral oil if the pan is dry. Place patties in the pan and cook without moving until a brown crust forms, about 3–4 minutes. Flip and cook another 3 minutes for medium (adjust time for desired doneness).

After flipping, add crisp bacon pieces atop each patty (tear each slice into two) so the bacon warms and adheres. Proceed to the cheese step: place two pepper jack slices on each patty and cover to melt.

While burgers cook, whisk together mayonnaise, ketchup, Dijon mustard, hot sauce, smoked paprika and garlic powder in a small bowl until smooth. Taste and adjust: add more hot sauce for heat or a pinch of salt if needed.

Slice the tomato into 1/4" rounds and season lightly with 1/4 tsp salt.

To assemble each Jack Pots burger: spread about 1 tablespoon of the sauce on the bottom bun, add a small handful (about 1/4 cup) of shredded lettuce, place the cheesy bacon-topped patty on top, spoon a generous tablespoon of caramelized onions over the cheese, add 2–3 pickled banana peppers and sliced jalapeño if using, top with a tomato slice, then place the toasted top bun.

Serve immediately with fries or potato chips. Cut in half if desired.