Spicy Jalapeño Burger Recipe

Combine and form

Place the ground beef in a large bowl. Add kosher salt, black pepper, Worcestershire sauce, and the finely minced jalapeño. Gently mix with your hands or a fork until ingredients are just combined — avoid overworking the meat. Divide into two equal portions and gently shape into patties about 3/4 inch thick and slightly wider than the buns. Press a shallow dimple in the center of each patty with your thumb to promote even cooking.

Cook the patties

Heat a cast-iron skillet or grill over medium-high heat and brush with vegetable oil. When hot, place patties on the surface. Cook for 3-4 minutes without moving to develop a crust. Flip and immediately top each patty with two slices of Cabot cheddar. Cook for another 3-4 minutes for medium (adjust time for desired doneness). If needed, cover briefly (30–60 seconds) to fully melt the cheese. Transfer patties to a resting plate and let rest 2–3 minutes.

While patties rest, halve the avocado, remove pit and scoop flesh into a small bowl. Add lime juice immediately to prevent browning. Mash with a fork until mostly smooth but slightly chunky. Stir in the minced jalapeño, minced cilantro, minced garlic, kosher salt, and black pepper. Taste and adjust seasoning or lime as needed. Keep covered until ready to assemble.

Toast the buns: heat a small skillet over medium, spread butter on cut sides of the buns and toast until golden, about 1–2 minutes.

Assemble the burgers: spread about 1/4 cup of the avocado jalapeño spread on the bottom bun. Place a lettuce leaf on the spread, add the cheddar-topped patty, then a few thin onion slices and optional pickled jalapeños. Spread a thin layer of the avocado mixture on the top bun or place it on the patty as preferred. Close and press gently.

Serve: serve immediately while hot with extra avocado spread on the side and any additional pickled jalapeños. Enjoy.