Jalapeno Burger Recipe

Form patties

In a bowl, gently combine the ground beef with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder. Divide into four equal portions and form into 3/4-inch thick patties, making a slight indentation in the center of each to prevent doming while cooking.

Cook patties

Preheat a cast-iron skillet or grill over medium-high heat. Cook patties 3–4 minutes per side for medium, or until internal temperature reaches 160°F (71°C). During the last minute of cooking, top each patty with a slice of pepper jack cheese and cover the pan or close the grill to melt the cheese. Remove patties and let rest for 3 minutes.

Prepare jalapeños

Slice jalapeños into 1/4-inch rounds. If you prefer milder heat, remove seeds and membranes; otherwise leave intact (wear gloves to avoid irritation). Pat dry.

Make batter

Whisk together 3/4 cup flour, 1/4 cup cornstarch, 1/2 tsp baking powder and 1/2 tsp salt in a bowl. Gradually whisk in 3/4 cup cold sparkling water until a smooth, slightly thick batter forms. Keep batter cold.

Fry jalapeños

Heat oil in a medium skillet to 350°F (175°C) or until a small drop of batter sizzles. Working in batches, dip jalapeño slices into the batter, letting excess drip off, and fry 1–2 minutes until crisp and lightly golden. Transfer to a wire rack or paper towel-lined plate and season lightly with salt. Keep warm or re-crisp in a 300°F oven while finishing other components.

Prepare onions

Peel and very thinly slice the large yellow onion into rings. Separate rings into individual loops and place in a bowl with 1/2 cup buttermilk. Let sit 10 minutes to soften slightly and help coating adhere.

Coat and fry onions

Combine 1/2 cup flour, 1/2 tsp paprika and 1/2 tsp salt in a shallow dish. Heat oil in a skillet to 350°F (175°C). Dredge onion rings from the buttermilk into the flour mixture, shaking off excess, then fry in small batches 2–3 minutes until golden brown and crisp. Remove to a wire rack or paper towel-lined tray. Keep warm.

Cook bacon

In a skillet over medium heat, cook 6 slices of bacon until crisp, 6–8 minutes, turning as needed. Transfer to paper towels to drain and chop in half if desired to fit buns.

Toast buns

Butter the insides of the 4 buns. Toast cut-side down in a hot skillet or on the grill until golden, about 1–2 minutes.

Whisk together 1/2 cup mayonnaise, 1 tsp finely chopped chipotle, 1/2 tsp adobo sauce, 1 tbsp lime juice, 1/2 tsp honey and 1/4 tsp salt until smooth. Taste and adjust chipotle for heat or more lime for brightness. Chill until assembly.

On the bottom bun, spread about 1 tablespoon of chipotle mayo. Place a lettuce leaf and a slice of tomato. Set the pepper jack–topped beef patty on top, then layer two slices of crispy bacon (or three half-slices), a generous handful of crispy fried onions, and 6–8 fried jalapeño rounds. Add more chipotle mayo to the top bun if desired, then close the burger. Serve immediately with extra fried jalapeños and onions on the side.