Jalapeño Burger Recipe

Form patties

Divide ground beef into four equal portions (about 4 oz each) and gently form into patties about 3/4-inch thick, making a slight indentation in the center of each to prevent doming.

Season both sides of each patty with kosher salt, black pepper, and garlic powder just before cooking. Press the finely chopped chipotle in adobo into one side of each patty so the smoky heat adheres to the surface.

Make sauce

In a small bowl, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, hot sauce, smoked paprika, ground cumin, salt, and black pepper until smooth. Taste and adjust heat or sweetness as desired. Set aside at room temperature; sauce can be made up to 2 days ahead and refrigerated.

Prepare batter

Separate onion into rings. In a medium bowl whisk flour, cornstarch, baking powder, and 1/2 tsp salt. Gradually whisk in cold sparkling water until a smooth, slightly thick batter forms. Keep batter cold in the fridge while heating oil.

Fry rings

Heat 2 cups vegetable oil in a deep skillet or saucepan to 350°F (175°C) or until a drop of batter sizzles and rises. Working in batches, dredge onion rings through batter, letting excess drip off, then carefully lower into hot oil. Fry until golden brown and crisp, about 2–3 minutes per batch. Remove to a paper towel–lined tray and season immediately with a pinch of salt.

Cook bacon

Cook bacon in a skillet over medium heat until crisp, about 6–8 minutes. Transfer to paper towels to drain. Keep skillet for cooking patties if desired.

Toast buns

Butter the cut sides of the buns. After patties are cooked (next step), toast buttered buns, cut-side down, in the skillet over medium heat until golden, about 1–2 minutes.

Cook patties

Heat a heavy skillet or grill to medium-high. Add a light brush of oil if using a skillet. Place patties seasoned-side down and sear for 3–4 minutes until a brown crust forms. Flip patties and cook another 3–4 minutes for medium (internal temp ~160°F/71°C). During the last minute of cooking, place a slice of cheddar on each patty and cover the pan or close the grill to melt the cheese.

While patties rest for 1–2 minutes, assemble other toppings: lay out lettuce (if using), sliced jalapeños, red onion rings, and cooked bacon.

To build each Jalapeño Burger: spread 1–2 tablespoons of the spicy barbecue sauce on the bottom bun. Place a lettuce leaf (optional), then the cheddar-topped patty. Add 2 bacon slices, a few jalapeño slices, and a couple of crispy onion rings. Spoon an additional 1 tablespoon of sauce on the top bun and set it on the burger.

Serve immediately with extra sauce on the side. Adjust seasoning to taste.