Spicy Jalapeño Crunchero Burgers

Ingredients

• 0.5 lb Ground beef (Form into two loose burger portions; preferably 80/20.)
• 1 Jalapeño (Thinly shaved or sliced.)
• 0.5 tsp Kosher salt (Or to taste.)
• 0.25 tsp Black pepper (Or to taste.)
• 2 slices Pepper jack cheese (Place one slice on each burger.)
• 4 slices Bacon (Cook until crisp and drain.)
• 1 cup Corn kernels (For the spicy street-corn topping; fresh, frozen, or canned and drained.)
• 2 tbsp Mayonnaise (For the street corn.)
• 1 tbsp Lime juice (For the street corn.)
• 0.5 tsp Chili powder (For the street corn.)
• 2 tbsp Cilantro (Chopped; divide between the street corn and aioli if desired.)
• 1 oz Queso Doritos (Crushed just before serving.)
• 0.25 cup Mayonnaise (For the cilantro aioli.)
• 0.25 cup Cilantro (Finely chopped, for the aioli.)
• 1 tsp Lime juice (For the aioli.)
• 1 tsp Hot sauce (For the spicy cilantro aioli; adjust to taste.)
• 2 Brioche buns (Split and butter-toasted.)
• 1 tbsp Butter (For toasting the buns.)

Steps

1. 1

   Prepare the spicy cilantro aioli by stirring together the mayonnaise, chopped cilantro, lime juice, and hot sauce in a small bowl. Taste and adjust the hot sauce or lime, then refrigerate until needed.

2. 2

   Make the street-corn topping. Cook the corn in a skillet over medium-high heat for 4–6 minutes, stirring occasionally, until lightly charred and smoky. Transfer it to a bowl and stir in the mayonnaise, lime juice, chili powder, and chopped cilantro. Season to taste and set aside.

3. 3

   Cook the bacon in a skillet over medium heat, turning as needed, until browned and crisp, about 6–8 minutes. Drain on paper towels and keep warm.

4. 4

   Heat a grill or large cast-iron griddle to high heat. Butter the cut sides of the brioche buns and toast them cut-side down until golden and lightly crisp, about 1–2 minutes. Set the buns aside.

5. 5

   Place the shaved jalapeño slices directly on the hot grill in two portions, roughly matching the size of the burger patties. Place one loose portion of ground beef over each portion of jalapeño.

6. 6

   Immediately press each beef portion firmly into the jalapeños with a sturdy spatula or burger press until the patty is thin. Hold the press for several seconds so the jalapeños embed into the beef. Cook without moving until the edges are deeply browned and crisp, about 2–3 minutes.

7. 7

   Season the exposed side of each patty with salt and black pepper. Scrape underneath the patties to preserve the browned crust, then flip them so the jalapeños steam and cook into the meat.

8. 8

   Place one slice of pepper jack on each flipped patty. Cook for 1–2 minutes, until the cheese is melted and the beef reaches at least 160°F / 71°C internally.

9. 9

   Spread the spicy cilantro aioli over the toasted sides of the brioche buns. Place one cheesy burger on each bottom bun.

10. 10

    Top each burger with bacon, the spicy street corn, and crushed queso Doritos. Add the bun tops and serve immediately while the patties are hot and the Doritos are crunchy.

Notes

The source provides the burger concept and cooking sequence but does not provide written quantities, so ingredient amounts are practical estimates for two burgers. Assemble immediately after adding the Doritos to preserve their crunch.

Nutrition per serving

• main
• burger
• grilled
• summer
• spicy
• cheesy
• bacon
• American comfort food