9-1-1 Recipe

Make patties

Divide the ground beef into two equal portions (about 8 oz each). Gently form into patties about 3/4" thick and slightly wider than your buns. Avoid overworking the meat. Create a shallow dimple in the center of each patty with your thumb to reduce puffing.

Combine the blackening spice in a small bowl: paprika, garlic powder, onion powder, cayenne, black pepper and kosher salt. Sprinkle both sides of each patty evenly with the spice mix, pressing lightly so it adheres.

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot, then add 1 tablespoon vegetable oil and swirl to coat. Place patties in the pan and sear 3-4 minutes without moving until a dark crust forms.

Flip patties and immediately top each with a slice of pepper Jack cheese. Reduce heat to medium and cook an additional 3-4 minutes for medium (adjust time for desired doneness). Remove patties to a plate and tent loosely with foil to rest 5 minutes.

Prepare peppers: wearing gloves, cut the tops off the mini habaneros and carefully remove seeds and membranes (leave some seeds if you want extra heat). Rinse and pat dry.

Make filling: In a bowl combine softened cream cheese, shredded cheddar, chopped green onions and crumbled bacon. Mix until smooth and season with 1/2 teaspoon salt. Using a small spoon, fill each pepper cavity generously with the cheese mixture.

Breading station: place flour in one shallow bowl, beaten eggs in a second, and panko breadcrumbs in a third bowl. One by one, roll each filled pepper in flour (shake off excess), dip in egg, then coat thoroughly with panko.

Heat oil for frying in a medium skillet to 350°F (about 180°C) or heat 1 cup vegetable oil over medium heat until a small breadcrumb sizzles on contact. Fry poppers in batches 2-3 minutes per side, turning gently, until golden brown and filling is hot. Transfer to a paper towel-lined plate to drain.

Combine mayonnaise, finely minced habanero (start with half and add more to taste if you want more heat), lime juice, grated garlic, smoked paprika, honey, salt and pepper in a small bowl. Mix until smooth. Taste and adjust acidity or heat. Chill at least 10 minutes to let flavors meld.

Toast buns: spread softened butter on cut sides of buns. Heat a clean skillet over medium and toast buns butter-side down until golden, about 1-2 minutes.

Build burgers: spread about 1 tablespoon habanero aioli on both bun bottoms. Place a lettuce leaf and two tomato slices on each bottom bun. Put the rested blackened patty with melted pepper Jack on top of the tomato.

Top each patty with two hot habanero poppers (arrange whole or halved) so they sit on the cheese. Add a few red onion slices if desired. Spread a little extra aioli on the top bun and close the burger.

Serve immediately while poppers are hot and cheese is melty. Provide napkins and advise caution — habaneros are very spicy.