The Kat Burger Recipe

Prepare and cook bacon

Preheat oven to 400°F (200°C). On a foil-lined baking sheet, lay out the 2 slices of thick-cut bacon. Sprinkle brown sugar evenly over the bacon, then grind the black pepper and sprinkle the fresh chopped rosemary on top. Place another piece of foil over the bacon (optional, for less splatter) and bake for 12-16 minutes until edges are crisp but centers still slightly chewy. Remove and transfer bacon to a paper towel-lined plate to rest 2 minutes; bacon will firm up as it cools. Keep warm.

Prepare jalapeños

Slice jalapeños lengthwise in half and remove seeds if you want less heat (leave some seeds for more spice). Toss the halves with 1/2 tsp olive oil and 1/8 tsp kosher salt so they are evenly coated.

Char the jalapeños

Heat a grill pan or cast-iron skillet over medium-high heat until very hot. Place jalapeño halves cut-side down and press slightly. Cook 2-3 minutes until char marks form, then flip and cook another 1-2 minutes until softened but not mushy. Transfer to a plate and keep warm.

Form the patty

Divide the ground beef into one 7-ounce ball and gently form into a 3/4- to 1-inch thick patty slightly wider than the bun. Do not overwork the meat. Create a shallow dimple in the center of the patty with your thumb to prevent puffing.

Season

Season both sides of the patty with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper just before cooking.

Cook the patty

Heat a cast-iron skillet or flat top over medium-high heat and add a thin film of oil if needed. Place the patty in the hot pan. Cook 3-4 minutes on the first side without moving, until a dark crust forms. Flip and cook 3-4 minutes for medium (adjust 1-2 minutes each side for desired doneness). With about 1 minute remaining, place a slice of Swiss cheese over the patty and cover the skillet or tent with foil to melt the cheese.

Toast the bun

While the patty finishes, spread 1 tsp softened butter on the cut sides of the brioche bun. In a separate skillet or same pan pushed to the side, toast the bun cut-side down over medium heat until golden, about 1 minute.

On the bottom bun spread mayonnaise if using. Place the cheesy patty on the bun, lay the rosemary bacon over the cheese, then arrange 2–3 grilled jalapeño halves on top for a spicy hit. Drizzle 1 tsp honey evenly over the jalapeños and bacon to add a sweet counterpoint. Add pickled jalapeño slices if desired for extra tang and heat. Top with the bun crown and press lightly.

Serve immediately with fries or a side of pickles. Estimated internal temperature for medium beef ~140–145°F (60–63°C).