Combine paprika, onion powder, garlic powder, thyme, oregano, cayenne, ground black pepper, and salt in a small bowl. Stir well until uniform. This yields about 2 tablespoons; set aside. Use 2 tablespoons for the patties and reserve any leftover in an airtight container for future use.

For the spicy remoulade (burger sauce)

Make the sauce

In a small bowl, whisk together mayonnaise, Creole or Dijon mustard, hot sauce, lemon juice, smoked paprika, minced capers (if using), salt, and black pepper. Taste and adjust heat or acidity if needed. Refrigerate until ready to assemble (at least 10 minutes) to let flavors meld.

For the blackened chicken patties

Prepare mixture

Place ground chicken in a medium bowl. Add 2 tablespoons of the prepared blackening seasoning, minced garlic, grated onion, Worcestershire sauce, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Gently mix with your hands or a spatula until just combined—do not overwork or the patties will be dense.

Form patties

Divide the mixture into four equal portions (about 4 oz / 113 g each). Shape each portion into a patty roughly 3.5–4 inches in diameter and about 3/4 inch thick. Make a slight indentation in the center of each patty with your thumb to help prevent doming while cooking.

Cook patties

Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add 1 tablespoon olive oil and swirl to coat. Place patties in the pan, leaving space between them. Cook without moving for 4 minutes to develop a dark, blackened crust. Flip and reduce heat to medium. Top each patty with a slice of pepper jack cheese, cover the pan, and cook an additional 3–4 minutes until internal temperature reaches 165°F (74°C) and cheese is melted. If using an instant-read thermometer, insert into the center of a patty. Remove patties to a plate and let rest 2 minutes.

For the burger assembly

Toast the buns

While patties rest, split the burger buns and spread softened butter on the cut sides. Toast in a clean skillet or under a broiler until golden and crisp, about 1–2 minutes per side on a skillet or 30–60 seconds under a broiler—watch closely to avoid burning.

Assemble burgers

Spread about 1 tablespoon of the spicy remoulade on the bottom half of each toasted bun. Place a lettuce leaf on top, followed by a blackened chicken patty with melted pepper jack. Add 2 pickle slices, a slice of tomato, and a few thin rings of red onion. Smear about 1 teaspoon of remoulade on the top bun and place atop the burger. Serve immediately.

Serving suggestion

Serve with fries, sweet potato fries, or a side salad. Provide extra remoulade on the side for dipping.