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Cheddar Pepper Burger Recipe

Name: Willie's Grill & Icehouses Cheddar Pepper Burger Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb ground beef (80/20); 1 tsp kosher salt; 1 tsp black pepper, freshly ground; 0.5 tsp garlic powder; 1 tbs Worcestershire sauce; 1 tsp vegetable oil (for griddle / skillet); 1 cup sharp cheddar cheese, grated; 1 each jalapeño, seeded and finely chopped; 0.25 cup pickled banana peppers, chopped (optional for tang and heat); 1 tbs butter; 2 each burger buns (brioche or potato); 1 tbs butter (for toasting buns); 2 tbs mayonnaise; 1 tsp yellow mustard; 2 leaves leaf lettuce; 2 slices tomato, thick sliced; 4 rings red onion, thinly sliced; 4 slices dill pickle slices; 1 tsp hot sauce

Inspired by Willie's Grill & Icehouse

Time30m

Serves2

Make Cheddar Pepper Burger Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Burger Patties

1 lb ground beef (80/20)

1 tsp kosher salt

1 tsp Black pepper, freshly ground

1/2 tsp Watkins garlic powder

1 tbs Original Worcestershire Sauce

1 tsp vegetable oil (for griddle / skillet)

Cheddar Pepper Topping

1 cup sharp cheddar cheese, grated

1 each jalapeño, seeded and finely chopped

1/4 cup pickled banana peppers, chopped (optional for tang and heat)

1 tbs Butter

Buns & Assembly

2 each burger buns (brioche or potato)

1 tbs butter (for toasting buns)

2 tbs Mayonnaise

1 tsp yellow mustard

2 leaves leaf lettuce

2 slices tomato, thick sliced

4 rings Red onion, thinly sliced

Optional Garnishes

4 slices dill pickle slices

1 tsp Hot sauce

Method

Burger Patties

Mix and portion

Place the ground beef in a bowl. Add kosher salt, black pepper, garlic powder and Worcestershire sauce. Gently fold the seasonings into the meat until just combined; avoid overworking. Divide into two equal portions (about 8 oz each) and form into patties about 3/4-inch thick, making a shallow dimple in the center of each patty with your thumb to prevent doming during cooking.

Cook the patties

Heat a heavy skillet or griddle over medium-high heat and add the vegetable oil, swirling to coat. When oil is shimmering, place the patties on the hot surface. Cook without moving for 3-4 minutes until a brown crust forms. Flip and cook for another 3 minutes for medium (adjust time for desired doneness). Reduce heat to medium-low on the second side when cheese will be added.

Cheddar Pepper Topping

Prepare pepper-cheddar mixture

While the patties are cooking, combine the grated sharp cheddar, finely chopped jalapeño, and chopped pickled banana peppers in a small bowl. Mix gently so the peppers are evenly distributed through the cheese.

Melt butter

In a small skillet over low heat, melt 1 tablespoon butter. Remove from heat and set aside briefly.

Top and melt

When the patties are nearly at desired doneness (after the flip and about 1 minute before removing), divide the cheddar-pepper mixture evenly and heap it onto each patty. Cover the skillet with a tight-fitting lid or tent with foil for 30-60 seconds to melt the cheese and warm the peppers. If you prefer extra melt, reduce heat and leave covered up to 90 seconds, watching closely so peppers don’t burn.

Buns & Assembly

Toast buns

While the cheese is melting, spread 1 tablespoon butter evenly across the cut sides of the buns. Place buttered buns cut-side down on a separate skillet or griddle over medium heat for 1-2 minutes until golden and toasted. Remove and keep warm.

Prepare sauce

In a small bowl combine mayonnaise and yellow mustard. Adjust seasoning to taste (add a pinch of salt or a dash of hot sauce if desired).

Assemble burgers

Spread the mayo-mustard sauce on the bottom bun. Place leaf lettuce, then the patty with melted cheddar and peppers on top. Add tomato slice and red onion rings, then optional dill pickle slices if using. Spread a little mayo on the top bun and close the burger.

Serving

Serve the Cheddar Pepper Burgers hot with your choice of sides (fries, potato chips, or a simple salad). Provide extra hot sauce or pickled banana peppers at the table for guests who want more heat. Leftover patties can be refrigerated in an airtight container for up to 3 days.