Ingredients
Equipment
Method
- In a small bowl, combine mayonnaise, finely minced jalapeno, minced garlic, and fresh lime juice. Season with a pinch of salt and pepper, mix well, and refrigerate until ready to use.
- Melt butter in your skillet over medium heat. Place the brioche buns cut-side down and toast until golden brown. Remove from the skillet and set aside.
- Gently form the ground chuck into two 4-ounce balls, being careful not to overwork the meat. Generously season all sides with salt and pepper.
- Increase the heat to high. Your skillet should be lightly smoking before you add the beef.
- Place the beef balls onto the hot skillet. Immediately cover one with parchment paper and use a sturdy spatula to smash it down to about a 1/4-inch thickness. Hold for 10 seconds to create a great crust. Repeat with the other patty.
- Cook for 60-90 seconds, until you see a dark brown, crispy crust forming around the edges. Scrape the patties off the skillet and flip.
- Immediately place a slice of Pepper Jack cheese and a few jalapeno slices on each patty.
- Cook for another 60 seconds, or until the cheese is fully melted and the burger is cooked to your liking.
- Spread a generous layer of the Jalapeno Aioli on both the top and bottom toasted buns. Place the patties on the bottom buns, add any other desired toppings, and serve immediately.
Notes
Heat Control: The spice level can be adjusted by removing the seeds and membranes from the jalapenos for a milder flavor.
Don't Crowd the Pan: Cook the burgers in batches if necessary to ensure they get a proper sear and don't steam.
Beef Choice: 80/20 ground chuck is highly recommended for the best flavor and juiciness. A leaner blend may result in a drier burger.
Don't Crowd the Pan: Cook the burgers in batches if necessary to ensure they get a proper sear and don't steam.
Beef Choice: 80/20 ground chuck is highly recommended for the best flavor and juiciness. A leaner blend may result in a drier burger.