Equipment
Ingredients
Spicy Burger Sauce
- 60 g mayonnaise
- 30 g ketchup
- 15 g sriracha
- 20 g dill pickle relish
- 2 g garlic powder
Patties
- 600 g ground beef
- 6 g salt
- 3 g black pepper
- 1 g cayenne pepper
- 15 ml vegetable oil
Assembly
- 4 brioche buns
- 4 pepper jack cheese, sliced
- 1 jalapenos, sliced
- 4 iceberg lettuce, leaves
Nutrition (per serving)
Method
In a small mixing bowl, combine mayonnaise, ketchup, sriracha, dill pickle relish, and garlic powder. Mix thoroughly until smooth. Set aside in the refrigerator.
Divide the cold ground beef into four equal 150g portions. Gently shape them into patties slightly wider than your brioche buns. Press a small, shallow dimple into the center of each patty.
Heat a cast iron skillet over medium-high heat. Lightly toast the interior of the brioche buns, then remove and set aside.
Add vegetable oil to the hot skillet. Liberally season the top of the patties with salt, black pepper, and cayenne pepper, then place them seasoned-side down in the pan. Season the upward-facing side.
After 4 minutes, when a deep brown crust has formed, flip the patties. Place a slice of pepper jack cheese on each. Cook for another 3 to 4 minutes until the cheese is completely melted and the internal temperature reaches 74 degrees Celsius or 165 degrees Fahrenheit for food safety.
Spread a generous layer of the spicy burger sauce on the toasted bottom buns. Layer with iceberg lettuce, the cooked cheeseburger patty, fresh sliced jalapenos, and a final swipe of sauce on the top bun before closing.
Chef's Notes
- Always use ground beef with at least 20 percent fat for pan-seared burgers. Leaner blends will dry out quickly and lack flavor.
- Keep your meat cold right up until you place it in the pan. Cold fat renders slower, creating a juicier interior.
- Never press down on your burger with a spatula while it cooks. This squeezes out the flavorful juices.
- The thumbprint trick is essential; as meat cooks, it contracts. A dimpled center ensures the patty finishes perfectly flat rather than domed.
Storage
Refrigerator: 3 days — Store cooked patties and sauce in separate airtight containers. Assembled burgers do not keep.
Freezer: 3 months — Freeze raw patties separated by parchment paper.
Reheating: Reheat cooked patties in a skillet over medium heat or microwave until warmed through. Assemble with fresh buns and cold sauce.
