Niño Burger Recipe

Make and shape patty

Place 6 oz of ground beef (or ground chicken) in a bowl. Add 3/4 tsp kosher salt, 1/4 tsp black pepper, 1/4 tsp garlic powder and 1/4 tsp onion powder. Mix gently with your hands until just combined — do not overwork. Form into a 3/4-inch thick patty slightly wider than the bun and make a shallow dimple in the center with your thumb to reduce puffing.

Cook patty

Heat a skillet or griddle over medium-high heat until hot. Add 1 tsp neutral oil and swirl. Place the patty in the pan and cook (for beef) 3-4 minutes on the first side without moving to develop a good crust. Flip and cook 3-4 minutes more for medium (adjust time for desired doneness). For chicken, cook 5-6 minutes per side or until internal temperature reaches 165°F (74°C). If using cheese, place the slice on the patty in the last 1 minute of cooking and cover the pan to melt.

Toast bun

While the patty rests 2 minutes, butter the cut sides of the bun (1 tsp total) and toast, cut-side down, in a clean skillet over medium heat until golden, about 1-2 minutes.

Assemble burger

Spread about 1-2 tbsp (see Niño Sauce section) of Niño Sauce on the bottom bun. Place a handful (about 1/4 cup) shredded iceberg lettuce on the sauce, then add the cooked patty with cheese, top with tomato slice and 3 pickle slices. Spoon another 1 tsp Niño Sauce on the top bun if desired, then close the burger. Add pickled jalapeños or crispy fried onions if using.

In a small bowl combine 2 tbsp mayonnaise, 1 tbsp ketchup, 1/4 tsp smoked paprika, 1/2 tsp hot sauce (or to taste), 1/2 tsp yellow mustard, 1/2 tsp fresh lime juice, 1/4 tsp minced garlic and 1/8 tsp salt. Whisk until smooth and taste; adjust heat or acidity as desired. Refrigerate until assembling. The recipe yields about 3 tbsp, enough for one burger; multiply for additional servings.

Prepare fries

If using fresh potatoes, rinse cut fries under cold water until water runs clear to remove excess starch. Pat completely dry with a towel. Toss 2 cups cut fries with 2 tbsp oil, 1/2 tsp kosher salt, 1/8 tsp black pepper and 1/4 tsp paprika (optional).

Oven method

Preheat oven to 425°F (220°C). Spread fries in a single layer on a parchment-lined baking sheet. Bake 18-25 minutes, flipping once halfway, until golden and crisp. Increase time for thicker fries. Remove and season immediately with a pinch more salt if needed.

Frying method

Heat 2 inches of vegetable oil in a heavy pot to 325°F (160°C). Fry potatoes in batches 3-4 minutes until cooked through but not browned. Remove and drain on paper towels. Increase oil heat to 375°F (190°C) and fry again 1-2 minutes until golden and crisp. Drain and season with salt and pepper.

Place the assembled Niño Burger on a plate next to a serving of fries. Serve immediately while hot. Provide extra Niño Sauce or ketchup at the side if desired.