Holla-peno Burger Recipe

Form patties

Divide the 1 lb ground beef into 2 equal portions (about 8 oz each). Gently form each portion into a loose patty roughly 4–4.5 inches across and about 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb to reduce puffing.

Season both sides of each patty with 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder per side (total amounts listed in ingredients). Let rest at room temperature while preparing other components, about 10 minutes.

Heat a heavy skillet or griddle over medium-high heat and add 1 tablespoon vegetable oil. When the oil is shimmering and near smoking, place patties in the pan. Cook without moving for 3–4 minutes to develop a browned crust.

Flip patties and cook an additional 2–3 minutes for medium (adjust time for desired doneness). During the last 1 minute, move to cheese step below to char and melt cheese on top.

Char jalapeños

While patties rest at room temp, heat a cast-iron skillet or grill to high. Toss jalapeños with 1 tablespoon olive oil and crushed fennel or cumin if using. Place whole jalapeños directly on the hot surface and char on all sides until blistered and blackened in spots, about 8–10 minutes, turning frequently. Transfer to a bowl and cover with plastic wrap for 5 minutes, then remove stems and slice lengthwise if you want milder heat or leave whole for extra heat.

Crispy fried onions (batter)

Slice the onion into thin rings. In a bowl whisk together 3/4 cup all-purpose flour, 1/4 cup cornstarch, and 1/2 tsp salt. Add 1/2 cup cold sparkling water and stir until just combined; batter should be slightly thick but pourable. Heat 2 cups vegetable oil in a medium pot to 350°F (175°C). Dredge onion rings lightly in a bit of dry flour, shake off excess, dip into batter, then fry in batches until golden and crisp, 2–3 minutes per batch. Remove to paper towels and season lightly with salt.

Burnt cheese (quick torch/char)

Thinly slice the sharp cheddar. When patties are flipped and in the final minute of cooking, lay the cheddar slices over each patty. Add 1 tablespoon neutral oil or clarified butter to a small stainless pan or griddle and quickly press the cheese against the hot surface until it melts and the exposed edges blister and go dark-brown/burnt in places (about 30–45 seconds). You can also use a kitchen torch to blister the cheese on top of the patty until dark spots appear. Remove patties and let rest 1–2 minutes.

If you prefer a more pronounced burnt edge, shave or grate a little extra cheddar and sprinkle around the patty edges on the hot griddle to melt and crisp; scrape up and place over the burger.

Toast buns and prepare spread

Mix 4 tablespoons mayonnaise with 3 tablespoons BBQ sauce in a small bowl to make a tangy mayo-BBQ spread. Butter the insides of the buns and toast face-down on a hot skillet or griddle until golden, about 1 minute.

To assemble: spread a generous layer of mayo-BBQ on the bottom bun. Place the burnt-cheese burger patty on top. Layer with charred jalapeño halves (arrange according to preferred heat level), a handful of crispy fried onions, and pickles if using. Dollop a little extra BBQ on top of the onions if desired. Spread a light smear of mayo-BBQ on the top bun and close the sandwich.

Serve immediately while hot and crunchy. Recommend cutting in half on a bias and serving with fries or a simple slaw.