Spicy Jalapeño Cheeseburgers
This Spicy Jalapeño Cheeseburger isn’t your average backyard grill-out fare; it’s a bold, high-heat masterpiece designed for those who believe “mild” is just another word for “boring.”
In the mood for burgers? You should also check out my Double Cheesy Buffalo Chicken Burger, Texas Toast Double Cheeseburger, Double Burger With Fried Cheese, and Mushroom & Swiss Sliders.
It all starts with perfectly seasoned ground beef, seared to juicy perfection. But the real magic happens when we stack on the heat. Forget raw slices—we’re talking fire-roasted jalapeños that bring a smoky, charred depth, topped with blankets of melted Pepper Jack cheese for a double-down on the spice. All housed between two buttered Brioche buns.
To keep things from getting too wild, I’ve crafted a homemade cool-and-creamy avocado spread. By blending ripe avocado with tangy ranch dressing, fresh cilantro flakes, cracked black pepper, and a pinch of sea salt, it’s the ultimate velvety, smooth addition.
If you’ve learned anything about me from following this site, you know that I’m from Louisiana, and being from “Da Boot,” we enjoy spicy foods. Now let’s cook!
Why this burger hits different:
Ingredients you’ll need to make Spicy Jalapeño Cheeseburgers:
Be sure to check out the full recipe and ingredient list below
- For the burger patties, you’ll need ground beef seasoned with ground cumin, chili powder, garlic powder, red pepper flakes, red cayenne pepper, cilantro flakes, black pepper, and sea salt. For perfectly juicy cheeseburgers, use 80% ground beef with 20% fat to keep your burgers moist. However, you can opt for lean ground beef or even use ground turkey or ground chicken. But remember, with beef, the 80/20 ratio yields juicier results.
- Select fresh jalapeños to fire-roast over an open flame. If you can’t get your hands on fresh japaleños, pickled jalapeños will work.
- For the cheese, choose Pepper Jack to complement the burger’s overall heat level. American, Monterey Jack, cheddar, and Swiss cheeses also work well.
- I prefer the texture and slight sweetness of Brioche buns for this cheeseburger, but any soft hamburger bun will do (Hawaiian Burger buns are great too!).
- For the avocado spread, you’ll need an avocado, ranch dressing, cilantro flakes, black pepper, and sea salt.
How to make Spicy Jalapeño Cheeseburgers:
Prepare the avocado spread. In a small bowl, add the avocado, ranch dressing, cilantro flakes, black pepper, and sea salt. Mix together and set aside.
Remove the stem and seeds from the jalapeno. Remove the stem and seeds by cutting a circle around the stem and pulling out the core. This technique keeps the pepper whole and makes roasting and slicing easier. For safety, wear gloves to avoid contact with hot pepper oils. Note: The seeds and filaments are the hottest parts of a jalapeno, so be sure to remove as many of them as you can if you want to control the heat.
Char the fresh jalapeño. Place the fresh jalapeno directly onto the grate over a high flame, turning with tongs every 60-90 seconds until blistered and blackened on all sides (approx. 5-6 mins). Place them in a covered bowl or bag to steam for 10-15 minutes to loosen the skin for easy peeling. Remove the charred skin, cut into slices, and set aside.
Season the beef and form the patties. In a large bowl, add the ground beef and break it into pieces. Add the ground cumin, chili powder, garlic powder, red pepper flakes, red cayenne pepper, cilantro flakes, red cayenne pepper, black pepper, and sea salt. Mix together well. Form the beef into patties and set them aside. Note: When forming your burger patties, make them about 1 inch wider than your bun, as the patty will shrink while cooking.
Grill the burgers. Heat a cast iron skillet (paid link) or grill pan over medium heat, and cook each patty for 3 minutes on each side. Once you flip the patties, add the Pepper Jack Cheese slices. Set aside to allow the excess grease to drain.
Build the burger. Spread the avocado spread on the bottom bun, stack the patty with the cheese, layer with additional spread, place the jalapeño slices on top, and top with the bun.
Tips & Tricks
- When forming your burger patties, make them about 1 inch wider than your bun, as the patty will shrink while cooking.
- Only flip the patty one time to keep the beef from drying out.
- Toast your buns for better texture and flavor! To toast burger buns, melt 1-2 tablespoons of butter in a skillet over medium heat. Place the split sides of the buns face down into the pan and toast for 1-2 minutes, or until golden brown.
- Addional toppings that would go great with this burger: tomato slices, crispy shredded lettuce, beef bacon, caramelized onions, and sauteed mushrooms
Spicy Jalapeño Cheeseburgers
Spicy Jalapeño Cheeseburgers, topped with fire-roasted jalapeños and a homemade avocado spread, are right on time.
- Total Time19 minutes
- Yield2 1x
Ingredients
- 1 fresh jalapeño
- 1 lb ground beef
- 2 Brioche buns, toasted
- 2–4 slices Pepper Jack cheese
- 1/2 tsp ground cumin
- 1/4 tsp chili powder
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes
- 1 tsp cilantro flakes
- 1/8 tsp red cayenne pepper
- 1 tsp black pepper
- 1 tsp sea salt
For the Avocado Spread:
- 1 avocado, peeled and pitted
- 1/4 cup ranch dressing
- 1 tsp cilantro flakes
- 1/4 tsp black pepper
- 1/4 tsp sea salt
Get Recipe Ingredients
Instructions
- In a small bowl, add the avocado, ranch dressing, cilantro flakes, black pepper, and sea salt. Mix well and set aside.
- Char the fresh jalapeños over an open gas stove flame by placing them directly onto the grate over a high flame, turning with tongs every 60-90 seconds until blistered and blackened on all sides (approx. 5-6 mins). Place them in a covered bowl or bag to steam for 10-15 minutes to loosen the skin for easy peeling.
- In a large bowl, add the ground beef and break it into pieces. Add the ground cumin, chili powder, garlic powder, red pepper flakes, cilantro flakes, red cayenne pepper, black pepper, and sea salt. Mix well. Form the beef into patties and set them aside.
- Heat a cast iron skillet (paid link) or grill pan over medium heat, and cook each patty for 3 minutes on each side. Once you flip the patties, add 1 or 2 slices of the Pepper Jack Cheese. Set aside to allow the excess grease to drain.
- Build the burger by spreading the avocado spread on the bottom bun, then stacking the patty (with the cheese), adding more avocado spread, placing the jalapeño slices on top, and topping with the bun.
Notes
- When forming your burger patties, make them about 1 inch wider than your bun, as the patty will shrink while cooking.
- Only flip the patty one time to keep the beef from drying out.
- To toast burger buns, melt 1-2 tablespoons of butter in a skillet over medium heat. Place the split sides of the buns face down into the pan and toast for 1-2 minutes, or until golden brown.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 583
- Sugar: 6.3g
- Sodium: 3092mg
- Fat: 31.9g
- Carbohydrates: 46.3g
- Fiber: 13.3g
- Protein: 36.9g
Woah!! What a burger!