Sriracha Mayo Burger With Pepper Jack

Name: Sriracha Mayo Burger With Pepper Jack
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 burgers
Cuisine: International
Ingredients: 1/2 cup mayonnaise; 2 tablespoons sriracha, plus more to taste; 1 teaspoon fresh lime juice; 1/2 teaspoon honey; 1/4 teaspoon garlic powder; 1 pinch kosher salt, optional, to taste; 1 small red onion, very thinly sliced; 1/2 cup distilled white vinegar; 1/2 cup hot water, about 120 degrees F; 1 tablespoon granulated sugar; 1 teaspoon kosher salt; 1 1/2 pounds 80/20 ground beef, cold; 1 1/4 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 2 teaspoons neutral oil, such as avocado, canola, or vegetable oil; 4 slices pepper jack cheese, about 1 ounce each; 4 brioche burger buns or potato burger buns, split; 1 tablespoon unsalted butter, softened, for toasting buns; 4 crisp lettuce leaves, patted dry; 1 large ripe tomato, sliced into 4 thick rounds; Prepared quick pickled onions, drained; Prepared sriracha mayo

Imperial May 21, 2026May 21, 2026

Quick Recipe Version (TL;DR)

Yield: 4 burgers
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes

Quick Ingredients

Burgers: 1 1/2 pounds 80/20 ground beef, 1 1/4 teaspoons kosher salt, 1/2 teaspoon black pepper, 4 slices pepper jack cheese, 4 brioche burger buns, 2 teaspoons neutral oil
Sriracha mayo: 1/2 cup mayonnaise, 2 tablespoons sriracha, 1 teaspoon lime juice, 1/2 teaspoon honey, 1/4 teaspoon garlic powder
Quick pickled onions: 1 small red onion, 1/2 cup distilled white vinegar, 1/2 cup hot water, 1 tablespoon sugar, 1 teaspoon kosher salt
Toppings: 4 crisp lettuce leaves, 1 large tomato sliced into 4 rounds, 1 tablespoon softened butter for buns

Do This

1. Pickle the onions: combine vinegar, hot water, sugar, and salt; add thinly sliced red onion and rest for 20 minutes.
2. Stir together mayonnaise, sriracha, lime juice, honey, and garlic powder; chill until ready to use.
3. Divide beef into 4 loose 6-ounce patties, about 4 1/2 inches wide, and season with salt and pepper.
4. Heat a cast-iron skillet or griddle to medium-high, about 400 to 425 degrees F, and sear patties for 3 1/2 to 4 minutes per side.
5. Add pepper jack during the last 60 seconds of cooking and cover briefly to melt; cook beef to 160 degrees F.
6. Butter and toast buns cut-side down for 1 to 2 minutes.
7. Build burgers with sriracha mayo, lettuce, tomato, cheesy beef patties, pickled onions, and more sauce.

Why You’ll Love This Recipe

Big flavor without fuss: The creamy sriracha mayo brings heat, tang, and richness in one quick sauce.
Restaurant-style sear at home: A hot cast-iron skillet gives the beef patties a deeply browned crust while keeping the inside juicy.
Balanced toppings: Crisp lettuce, juicy tomato, tangy pickled onions, and melty pepper jack keep every bite lively.
Easy to customize: Make it milder, spicier, double-stacked, or turkey-based using the variations below.

Grocery List

Produce: 1 small red onion, 1 lime, 1 large tomato, 4 crisp lettuce leaves such as romaine, green leaf, or iceberg
Dairy: 4 slices pepper jack cheese, 1 tablespoon unsalted butter
Meat: 1 1/2 pounds 80/20 ground beef
Bakery: 4 brioche burger buns or soft potato burger buns
Pantry: Mayonnaise, sriracha, honey, garlic powder, distilled white vinegar, granulated sugar, kosher salt, black pepper, neutral oil such as avocado, canola, or vegetable oil

Full Ingredients

For the Sriracha Mayo

1/2 cup mayonnaise
2 tablespoons sriracha, plus more to taste
1 teaspoon fresh lime juice
1/2 teaspoon honey
1/4 teaspoon garlic powder
1 pinch kosher salt, optional, to taste

For the Quick Pickled Onions

1 small red onion, very thinly sliced
1/2 cup distilled white vinegar
1/2 cup hot water, about 120 degrees F
1 tablespoon granulated sugar
1 teaspoon kosher salt

For the Beef Patties

1 1/2 pounds 80/20 ground beef, cold
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons neutral oil, such as avocado, canola, or vegetable oil
4 slices pepper jack cheese, about 1 ounce each

For Assembly

4 brioche burger buns or potato burger buns, split
1 tablespoon unsalted butter, softened, for toasting buns
4 crisp lettuce leaves, patted dry
1 large ripe tomato, sliced into 4 thick rounds
Prepared quick pickled onions, drained
Prepared sriracha mayo

Sriracha Mayo Burger With Pepper Jack – Closeup

Step-by-Step Instructions

Step 1: Quick-pickle the red onions

Place the thinly sliced red onion in a heat-safe jar or small bowl. In a separate measuring cup, stir together 1/2 cup distilled white vinegar, 1/2 cup hot water, 1 tablespoon granulated sugar, and 1 teaspoon kosher salt until the sugar and salt dissolve. Pour the warm brine over the onions, pressing them down so they are mostly submerged.

Let the onions stand at room temperature for at least 20 minutes while you prepare the rest of the burger. They will turn bright pink, slightly sweet, tangy, and tender-crisp. Drain well before adding them to the burgers so the buns do not get soggy.

Step 2: Mix the sriracha mayo

In a small bowl, stir together 1/2 cup mayonnaise, 2 tablespoons sriracha, 1 teaspoon lime juice, 1/2 teaspoon honey, and 1/4 teaspoon garlic powder until smooth. Taste and adjust: add another teaspoon of sriracha for more heat, a few drops of lime juice for extra brightness, or a tiny pinch of salt if needed.

Cover and refrigerate the sauce until assembly. Chilling it for even 10 minutes helps the garlic powder hydrate and makes the flavor taste fuller.

Step 3: Shape the beef patties

Divide 1 1/2 pounds cold ground beef into 4 equal portions, about 6 ounces each. Gently shape each portion into a loose patty about 4 1/2 inches wide and 3/4 inch thick. Try not to pack the meat too tightly; a light touch keeps the burgers tender.

Press a shallow dimple into the center of each patty with your thumb. This helps the burgers cook evenly and prevents them from puffing too much in the middle. Keep the patties cold until the skillet is hot.

Step 4: Toast the buns

Spread the cut sides of the buns with 1 tablespoon softened butter. Heat a large cast-iron skillet or griddle over medium heat. Place the buns cut-side down and toast for 1 to 2 minutes, until golden and lightly crisp around the edges. Transfer the toasted buns to a plate.

Toasting creates a flavorful barrier that helps the buns stand up to the juicy patty, tomato, pickled onions, and sriracha mayo.

Step 5: Sear the burger patties

Wipe out any excess crumbs from the skillet. Increase the heat to medium-high and let the skillet preheat for 3 to 5 minutes, until the surface is very hot, about 400 to 425 degrees F. Add 2 teaspoons neutral oil and carefully swirl to coat the pan.

Season the patties on both sides with 1 1/4 teaspoons kosher salt and 1/2 teaspoon black pepper total. Place the patties in the skillet, leaving space between them. Cook without pressing for 3 1/2 to 4 minutes on the first side, until a deep brown crust forms.

Step 6: Flip, melt the pepper jack, and finish cooking

Flip the patties once and cook for another 3 to 4 minutes. During the last 60 seconds, place 1 slice of pepper jack cheese on each patty. Cover the skillet with a lid or a sheet pan to trap steam and melt the cheese.

Cook the burgers until the centers reach 160 degrees F on an instant-read thermometer for a fully cooked beef burger. Transfer the cheesy patties to a clean plate and let them rest for 3 minutes so the juices settle.

Step 7: Build the sriracha mayo burgers

Spread about 1 tablespoon sriracha mayo on each bottom bun. Add a crisp lettuce leaf, then a tomato slice. Place a well-seared pepper jack beef patty on top of the tomato. Add a generous forkful of drained pickled onions, then spread another 1 tablespoon sriracha mayo on the cut side of each top bun.

Close the burgers and serve right away while the beef is hot, the cheese is melty, the lettuce is crisp, and the sauce is creamy and bold.

Pro Tips

Use 80/20 beef for the best sear and juiciness: Leaner beef can dry out quickly, especially in a hot skillet.
Do not press the patties while cooking: Pressing forces out the juices and can make the burger dense.
Season right before cooking: Salting too early can firm up the texture. Seasoning just before the patties hit the pan gives great crust and flavor.
Dry the lettuce and drain the onions: Extra water is the enemy of a sturdy burger. Pat lettuce dry and shake off excess brine from the onions.
Control the heat level: For a milder sauce, use 1 tablespoon sriracha. For a hotter burger, use 3 tablespoons sriracha or add a few thin jalapeño slices.

Variations

Double Sriracha Smash Burger: Divide the beef into 8 portions, about 3 ounces each. Smash thin on a hot griddle, cook 2 minutes per side, add cheese to 4 patties, and stack 2 patties per bun.
Turkey Sriracha Mayo Burger: Swap the beef for 1 1/2 pounds ground turkey and add 1 tablespoon olive oil plus 1 teaspoon Worcestershire sauce to the meat. Cook to an internal temperature of 165 degrees F.
Extra Crunch Burger: Add thin cucumber slices, shredded iceberg lettuce, or a small handful of kettle chips inside the burger for crunch against the creamy sriracha mayo.

Storage & Make-Ahead

The sriracha mayo can be made up to 5 days ahead and stored in an airtight container in the refrigerator. The pickled onions can be made up to 1 week ahead and refrigerated in their brine. Uncooked patties can be shaped up to 24 hours ahead; place parchment between them, cover tightly, and refrigerate until ready to cook.

Cooked burger patties are best enjoyed immediately, but leftovers can be refrigerated in an airtight container for up to 3 days. Reheat patties in a covered skillet over medium-low heat for 3 to 5 minutes, or until warmed through. For the best texture, store buns, sauce, vegetables, onions, and patties separately and assemble just before serving.

Nutrition (per serving)