Diablo Double Recipe

Form and cook patties

Divide the 1 lb ground beef into four equal portions and gently form into two slightly wide, 3/4-inch thick patties per burger (total 4 patties). Do not overwork meat. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper just before cooking. Heat a griddle or heavy skillet over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, cook patties 3–4 minutes per side for medium (adjust time for desired doneness). If making smash-style, press thin and cook 2–3 minutes per side. Remove patties and rest briefly while assembling.

Prepare habanero cheese

In a small bowl, combine 1 cup shredded sharp cheddar, 2 oz softened cream cheese, 1/2 minced habanero (use less if you prefer milder heat), 2 tablespoons milk, 1/4 tsp smoked paprika, and 1/4 tsp salt. Mix until smooth and spreadable. If you prefer a meltable slice texture, microwave the mixture in 10-second intervals, stirring, until just melty but still spreadable. Reserve warm.

Melt cheese on patties

Return patties to the pan for the final 30–60 seconds of cooking, place a generous dollop (about 2–3 tablespoons) of the habanero cheese on two patties so it softens and slightly melts to create the house-made habanero cheese layer.

Whisk together 1/4 cup mayonnaise, 1 tablespoon gochujang (or red chili paste), 1 teaspoon sriracha, 1 teaspoon lime juice, 1/4 teaspoon garlic powder and 1/8 teaspoon salt in a small bowl until smooth. Taste and adjust heat or acidity. Spread a thin layer on both top and bottom pretzel buns when assembling.

Combine 1/2 cup ketchup, 1 teaspoon minced chipotle in adobo, 1 teaspoon honey, 1/4 teaspoon smoked paprika, 1/2 teaspoon apple cider vinegar and 1/8 teaspoon salt in a bowl. Stir until homogeneous. Adjust heat by adding more chipotle if desired. Serve a ramekin of this Diablo ketchup alongside the fries and a small smear on the bun if desired.

Lightly butter the cut sides of 2 pretzel buns. Toast them on the griddle or in a pan, cut-side down, until golden (about 1–2 minutes). Place lettuce (if using) on bottom bun, add one habanero-cheese-topped patty, then add the second patty stacked on top. Spoon a thin layer of the red chili spread on the top bun and add thinly sliced fresh jalapeños to taste between patties or on top. Close the sandwich and press lightly to set.

If using fresh potatoes: cut potatoes into 1/4–1/2 inch fries, soak in cold water for 20–30 minutes to remove starch, then drain and dry thoroughly. Heat 2 cups vegetable oil in a heavy pot to 325°F (if you don’t have a thermometer, medium-high until a test piece sizzles steadily). Fry potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels. Increase oil to 375°F and fry again 1–2 minutes until golden and crispy. Drain and season with 1 tsp salt. If using frozen fries, bake or fry according to package directions and season with salt.

Place the assembled Diablo Double on a plate, serve with a portion of hot french fries and a ramekin of Diablo ketchup. Serve immediately while cheese is warm and fries are crisp.