Voodoo Burger Recipe

Form and season

Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently form each portion into a patty roughly 3/4 inch thick and 4 inches wide, pressing a shallow dimple in the center of each patty with your thumb. Season both sides evenly with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika.

Rest before cooking

Let the formed patties rest at room temperature for 15 minutes while you prepare other components; this helps them cook evenly.

Make the sauce

In a small bowl combine 1/2 cup mayonnaise, 2 tbs smoky hot sauce, 1 tbs sriracha, 1 tsp apple cider vinegar, 1 tsp honey, 1/4 tsp smoked paprika, 1/4 tsp cayenne pepper, 1/4 tsp salt, and 1/2 tsp fresh lime juice. Whisk until smooth. Taste and adjust heat or sweetness. Cover and refrigerate until assembly (can be made up to 24 hours ahead).

Quick-pickle jalapeños

Combine 1/2 cup distilled white vinegar, 1/4 cup water, 1 tsp sugar, and 1/4 tsp kosher salt in a small saucepan and bring to a simmer to dissolve the sugar and salt. Place the thinly sliced jalapeños in a heatproof jar or bowl and pour the hot brine over them. Let sit at least 10 minutes (longer for more mellow heat). Drain before using or reserve some brine.

Make the slaw

In a medium bowl toss together 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1/2 cup grated carrot, and 2 tbs chopped cilantro. Whisk 1 tbs lime juice with 1 tbs mayonnaise, 1/4 tsp salt, and 1/8 tsp black pepper; pour over the cabbage mixture and toss to coat. Refrigerate the slaw until assembly.

Cook the bacon

In a skillet over medium heat, cook 4 slices thick-cut bacon until crisp, 6–10 minutes, turning as needed. Transfer to a paper towel–lined plate to drain.

Prepare remaining toppings

Thinly slice 1/4 cup red onion, slice tomato into two 1/4-inch rounds, and have 4 dill pickle slices ready.

Toast buns

Heat a large skillet or griddle over medium heat and add 1 tsp vegetable oil. Butter the cut sides of 2 brioche buns (1 tbs butter total) and place buttered sides down on the skillet. Toast until golden, about 1–2 minutes. Remove and set aside.

Cook the patties

Increase heat to medium-high. Add a light swipe of oil to the pan if needed. Place the patties dimple-side up and cook undisturbed 3–4 minutes until a brown crust forms. Flip and immediately place a slice of pepper jack cheese on each patty. Cook another 3–4 minutes for medium (adjust time for desired doneness). If cheese needs help melting, cover the pan with a lid for 30–60 seconds. Remove patties and let rest 2 minutes.

Assemble the Voodoo Burger

Spread about 1 tbs of the Voodoo hot sauce on the bottom half of each toasted bun. Place the cheesy burger patty on the sauce. Top each patty with 2 slices of crisp bacon. Add a generous spoonful (about 2–3 tbs) of the cilantro slaw on top of the bacon. Arrange 3–4 pickled jalapeño slices over the slaw (use more or fewer to taste). Add sliced red onion, tomato slices, and dill pickles. Finish with another drizzle (about 1 tbs) of the Voodoo sauce on the top bun and place it on the burger.

Serve

Serve immediately with fries or beer. Provide napkins — this burger is saucy and spicy.