Scorpion Burger Recipe

Mix aioli

In a small bowl, combine 1/2 cup mayonnaise, 1 tsp scorpion pepper paste, 1 tsp fresh lime juice, 1/2 tsp grated garlic, 1/2 tsp honey, 1/4 tsp smoked paprika, and 1/4 tsp Kosher salt. Whisk until smooth and homogenous. Taste carefully (scorpion peppers are extremely hot) and adjust sweetness or acidity with extra honey or lime if needed. Refrigerate while you prepare the rest of the burger to allow flavors to meld (at least 10 minutes).

Form patties

Divide 1 lb ground beef into four equal portions (about 4 oz each) for smaller burgers or two portions (8 oz each) for larger — quantities above assume four small burgers. Handle the meat lightly and form into patties about 3/4-inch thick and slightly wider than the bun. Make a shallow dimple in the center of each patty with your thumb to prevent doming.

Season patties

Season both sides of each patty with 1 tsp Kosher salt and 1/2 tsp freshly ground black pepper total across all patties (divide evenly). Lightly brush or toss patties with 1 tbsp Worcestershire sauce (divide across patties) or incorporate into meat before forming if preferred.

Cook patties

Heat a cast-iron skillet or griddle over medium-high heat until shimmering. Add 1 tsp neutral oil and swirl to coat. Place patties on the hot surface and cook undisturbed until a brown crust forms, about 3-4 minutes. Flip and immediately top each patty with a slice of pepper jack cheese. Continue cooking another 3-4 minutes for medium (cook longer for medium-well). Remove patties to a warm plate and tent loosely with foil for 3-5 minutes to rest.

Toast buns

While patties rest, spread softened butter on cut sides of 4 brioche buns. On a clean skillet or griddle over medium heat, toast buttered sides until golden and crisp, about 1-2 minutes. Remove and keep warm.

Assemble burgers

Spread about 1-2 tablespoons of scorpion pepper aioli on the bottom bun. Place the rested cheeseburger patty on the aioli. Spoon 1 tablespoon of five pepper jam over the melted pepper jack on each patty. Top with 1-2 tablespoons pickled jalapeños (to taste for heat), a handful (about 1/2 cup) of arugula, and 2-3 slices of vine-ripened tomato. Spread a thin layer (optional 1 tsp) of aioli on the top bun as well, then close the burger.

Serve

Serve immediately while hot. Provide extra aioli and extra five pepper jam at the table for those who want more heat or sweetness. Note: warn diners that scorpion pepper is extremely spicy; adjust the scorpion paste quantity to taste or provide on the side if uncertain.