En Fuego Burger Recipe

Form patties

Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a patty about 3/4 inch thick, slightly wider than the bun. Do not overwork the meat. Make a shallow dimple in the center of each patty with your thumb to prevent doming during cooking.

Season patties

Season both sides of each patty with kosher salt and freshly ground black pepper. Lightly brush or rub Worcestershire sauce on one side of each patty for added savory depth.

Cook patties

Heat a cast-iron skillet or griddle over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, add patties, Worcestershire-side down first if you brushed it on. Cook undisturbed for 3-4 minutes until a brown crust forms. Flip and cook another 2-3 minutes for medium (adjust time for desired doneness). In the last 1 minute of cooking, place a slice of pepperjack cheese on each patty and cover the pan or tent with foil to melt the cheese. Remove patties and let rest 3 minutes off heat.

Whisk together mayonnaise, Sriracha, habanero hot sauce or minced habanero, lime juice, honey, and 1/4 teaspoon salt in a small bowl. Taste and adjust heat and salt: add more habanero for more heat or more honey to tame it. Refrigerate until assembly. Makes enough for two burgers.

Prepare jalapeño

Thinly slice the fresh jalapeño into rounds. If you prefer milder heat, remove seeds and membranes before slicing.

Prepare onion and tomato

Peel and slice the red onion into thin rings. Slice the tomato into 1/4-inch thick rounds. Pat tomato slices dry with a paper towel to avoid soggy buns.

Toast buns

Butter the cut sides of the buns lightly (or brush with oil). Place buns cut-side down on the hot skillet or griddle used for the patties for 30–60 seconds until golden and crisp. Remove from heat.

Spread about 1 tablespoon of the habanero sriracha mayo on the bottom half of each toasted bun.

Place lettuce leaf (if using) on the mayo, then set the cheese-topped patty on the lettuce.

Top each patty with 2–3 jalapeño slices and 2–3 rings of red onion. Add a tomato slice on top.

If using pickled jalapeños, drizzle about 1 tablespoon on the tomato for extra tang and heat. Sprinkle a tiny pinch (about 1/8–1/4 tsp) smoked paprika over the tomato for a subtle smoky note if desired.

Spread remaining habanero sriracha mayo on the top bun and close the burger. Serve immediately.