Level 8 Recipe

Form patties

Divide the ground beef into two equal portions (about 10 oz / 280 g each). Gently form into slightly oversized patties (about 4.5 inches diameter) so they will shrink to fit the buns. Press a shallow dimple in the center of each patty with your thumb to help them cook evenly. Do not overwork the meat.

Season both sides of each patty evenly with kosher salt and freshly ground black pepper just before cooking.

Heat a heavy skillet or cast-iron pan over medium-high heat and add 1 tbs vegetable oil. When shimmering, add the patties and cook without moving for 3-4 minutes to develop a crust.

Flip the patties and continue cooking for another 2 minutes. Reduce heat to medium-low, so the cheese melts without burning the exterior.

Top each patty immediately after flipping (or after the initial sear if you prefer) with 1 slice smoked Gouda, 1 slice Havarti, and 1 slice pepper jack (stack order: Gouda closest to patty, Havarti in middle, pepper jack on top) so the cheeses melt into a layered stack. If slices are large, fold to fit the patty.

Cover the pan with a lid or a large heat-safe bowl for 1-2 minutes to trap steam and ensure the three cheeses melt fully.

While the patties finish melting their cheeses, combine the peanut butter and softened cream cheese in a small bowl. Stir until smooth and homogenous. The cream cheese moderates the peanut butter thickness and helps spreadability.

Spread about 1 tbs of the peanut butter–cream cheese mixture onto the bottom half of each toasted bun (see 'Buns & Finish' for toasting).

Warm the raspberry jelly briefly in the microwave (about 10 seconds) or in a small saucepan until pourable. Spoon 1 tbs of hot raspberry jelly over the peanut butter–cream cheese layer on each bottom bun to create a sweet, slightly runny contrast.

While patties cook, place bacon strips in a cold skillet and turn heat to medium. Cook bacon until crispy, turning occasionally, about 8-10 minutes. Transfer to a paper towel–lined plate to drain and keep warm.

Slice the jalapeno in half lengthwise, remove seeds if you want less heat, and thinly slice (or leave as halves for more bite). If you prefer, quickly sear the jalapeno slices in the bacon fat for 30–60 seconds to soften and temper the heat.

Place 3 slices of crispy bacon on top of the melted cheese on each patty. Add a few jalapeno slices on top of the bacon for heat and contrast.

Butter the cut sides of the buns with the softened butter. Toast cut-side down in a dry skillet over medium heat until golden brown and crisp, about 1–2 minutes. Alternatively, toast under a broiler briefly.

Assemble the burger: place the jelly-and-peanut-butter–cream-cheese–topped bottom bun on a plate, set the finished cheeseburger patty with bacon and jalapeno on top, add optional pickles if desired, then crown with the toasted top bun.

Serve immediately while hot. The estimated serving is one burger per person. Provide napkins — this burger is rich and saucy.