Inferno Burger Recipe

Make the patty

In a medium bowl, combine 0.5 lb ground beef with 1 tsp chipotle chili powder, 0.5 tsp smoked paprika, 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.75 tsp kosher salt, and 0.25 tsp freshly ground black pepper. Gently mix with your hands until just combined; avoid overworking to keep the patty tender. Form into one half-pound patty about 3/4-inch thick, making a slight indentation in the center with your thumb to promote even cooking.

Let the formed patty rest at room temperature for 10 minutes while you prepare other components (this helps it cook more evenly).

Prepare chipotle mayo

In a small bowl combine 2 tbsp chipotle mayo, 1 tbsp mayonnaise, and 1 tsp adobo sauce from a canned chipotle. Stir until smooth. Taste and adjust heat by adding more adobo sauce or a dash of hot sauce if desired.

Prep fresh toppings

Slice 1 fresh jalapeño thinly (remove seeds if you want less heat). If using optional sliced habanero, slice very thinly and handle with gloves or wash hands thoroughly afterward. Thinly slice red onion into rings, wash and dry lettuce leaves, and slice tomato into 2 slices.

Set out 2 slices Pepper Jack cheese and 3 dill pickle slices so they are ready when the patty finishes cooking.

Toast the bun

Heat a skillet or griddle over medium heat. Spread 1 tsp softened butter on the cut sides of the bun and place buttered side down on the skillet. Toast 1-2 minutes until golden and lightly crisp. Remove and keep warm.

Cook the patty

Increase heat to medium-high. Add a light brush of oil to the skillet if it’s not nonstick. Place the patty in the hot pan and cook for about 4 minutes without moving (for medium-rare to medium). Flip and immediately top with 2 slices Pepper Jack cheese. Cook another 3-4 minutes for medium (internal temp about 145-155°F / 63-68°C). If you prefer well-done, cook an additional 1-2 minutes per side.

During the last 30 seconds, place 1-2 sliced fresh jalapeños on top of the cheese so they warm slightly and release flavor.

Assemble the Inferno Burger

Spread a generous layer (about half) of the chipotle mayo on the bottom bun. Place lettuce (about 1 cup loosely packed leaves), then the tomato slices, followed by the hot, cheese-topped patty. Top the patty with red onion rings, pickled jalapeños (2 tbsp) if using, dill pickle slices, and the remaining chipotle mayo on the top bun. If you want extra heat, add a thin ring of fresh habanero or a drizzle (about 1 tsp) of hot sauce before closing the bun.

Press gently, let rest for 1 minute so juices redistribute, then serve immediately.