Jalapeño Burger Recipe

Form the patties

Place the ground beef in a bowl. Sprinkle kosher salt, black pepper and garlic powder over the meat. Gently mix with your hands just until combined — do not overwork. Divide into 4 equal portions and shape into 3/4-inch thick patties, making a shallow dimple in the center of each to prevent bulging during cooking.

Cook the patties

Heat a large skillet or cast-iron pan over medium-high heat and add the vegetable oil. When the pan is hot and shimmering, add the patties (work in batches if needed) and cook undisturbed for 3-4 minutes until a brown crust forms. Flip and cook another 3 minutes for medium, adding a slice of cheddar to each patty in the last minute and covering the pan to melt the cheese. Transfer cooked patties to a plate and tent with foil to rest for 5 minutes.

Prep produce

While the patties rest, thinly slice the red onion and tomato. Rinse and dry lettuce leaves. Thinly slice 2 of the fresh jalapeños into rings for topping; reserve 1 jalapeño to quick-pickle if desired (see next step). If you prefer less heat, remove seeds and membranes from the jalapeño slices; for more heat, leave them intact.

Optional quick-pickled jalapeños

In a small bowl combine 2 tbs hot water, 1 tbs white vinegar (or apple cider), a pinch of salt and the thin jalapeño slices. Let sit 5–10 minutes to soften and brighten the flavor. Drain before using.

Toast buns

Spread softened butter evenly on the cut sides of the buns. Return the skillet to medium heat (wipe out if necessary) and toast the buns, buttered-side down, 1-2 minutes until golden and lightly crisp.

Assemble burger

Place lettuce on the bottom bun, add the cheesy patty, top with tomato and red onion slices, and arrange jalapeño rings (fresh or pickled) on top. Spread sauce on the top bun and close the burger.

Make the jalapeño sauce

In a small bowl combine mayonnaise, ketchup, lime juice, hot sauce (if using) and the pinch of salt. Stir until smooth and taste; adjust salt, lime or hot sauce to preference. If you want a stronger jalapeño flavor, finely mince a small amount of seeded jalapeño and stir into the sauce (use only a little to control heat).

Spread about 1 to 2 tablespoons of the sauce on the top bun for each burger. Reserve any extra sauce in the refrigerator for up to 3 days.