Jalapeño Guac Burger Recipe

Mix and form patties

Place ground beef in a bowl. Sprinkle kosher salt, black pepper, and garlic powder over the meat. Gently mix with your hands or a fork just until combined; avoid overworking. Divide into two equal portions and form each into a patty about 3/4 inch thick and slightly wider than the buns. Make a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Cook patties

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon vegetable oil. When oil shimmers, add the patties. Cook without pressing for 3-4 minutes on the first side until a brown crust forms. Flip and cook 2-3 minutes on the second side for medium, or longer to desired doneness. During the last minute of cooking, place a slice of pepper jack cheese on each patty and cover the pan briefly to melt the cheese. Remove patties from the pan and tent loosely with foil to rest.

Prepare jalapeño

Slice the jalapeño in half lengthwise, remove seeds and membranes if you want milder heat (leave them for spicier guac). Finely mince the jalapeño and set aside. Tip: wear gloves or avoid touching your face after handling.

Make guacamole

Halve the avocados, remove pits, and scoop flesh into a medium bowl. Mash with a fork to your preferred texture (smooth or slightly chunky). Add the minced jalapeño, chopped cilantro, finely diced red onion, lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine and taste, adjusting salt, lime, or jalapeño heat as needed. Keep chilled while finishing burgers.

Toast buns

Spread softened butter evenly on the cut sides of the burger buns. In a separate skillet over medium heat (or in the same pan after removing patties), toast the buns cut-side down for 1-2 minutes until golden and slightly crisp. Remove and set aside.

Prepare fresh toppings

Slice the tomato into even slices and separate lettuce leaves. Slice red onion into thin rings. If using pickled jalapeños, drain a little and set aside for assembly.

Spread a generous layer (about 2-3 tablespoons) of the jalapeño guacamole on the bottom half of each toasted bun. Place a lettuce leaf on top of the guac to create a moisture barrier. Add the hot, cheese-topped burger patty. Top each patty with a tomato slice and a few red onion rings. If desired, add pickled jalapeños and a drizzle of hot sauce. Place the top bun on the burger and press gently.

Serve immediately with fries, chips, or a simple salad. Leftover guacamole can be refrigerated in an airtight container with plastic pressed on its surface to limit browning and used within 24 hours.