Devil's Peak Recipe
Death Valley Salsa, fresh jalapeno, applewood smoked bacon, smoked ghost pepper jack, sriracha sauce, wasabi mayo, Brioche bun
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Ingredients
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Salsa
Bacon
Cheese
Sauces
Bun
Method
Salsa Preparation
- 1
Mix Salsa Ingredients
In a medium bowl, combine the canned diced tomatoes, diced jalapeno, chopped red onion, and chopped cilantro. Mix well.
- 2
Add Lime and Season
Add lime juice and salt to the bowl, then stir to combine. Set aside for flavors to meld.
Bacon Preparation
- 3
Cook Bacon
In a skillet over medium heat, cook the applewood smoked bacon until crispy, about 5-7 minutes. Remove and drain on paper towels.
Cheese Preparation
- 4
Melt Cheese
In the same skillet, place the slices of smoked ghost pepper jack cheese on the bacon drippings and allow to melt over low heat, about 2-3 minutes.
Assemble the Burger
- 5
Prepare the Bun
Toast the brioche buns lightly on the grill or in a toaster until golden brown.
- 6
Spread Sauces
Spread 1 tablespoon of sriracha sauce on the bottom half of each bun and 1 tablespoon of wasabi mayo on the top half.
- 7
Layer Ingredients
On the bottom bun, layer with the salsa mixture, followed by the crispy bacon, and top with the melted ghost pepper jack cheese.
- 8
Complete the Burger
Place the top half of the bun over the cheese to complete the burger.