Spicy Jalapeño Pepper Jack Burger With Chipotle Mayo

Imperial May 20, 2026May 20, 2026

Quick Recipe Version (TL;DR)

Yield: 4 loaded burgers
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Quick Ingredients

Burgers: 1 1/4 lb 80/20 ground beef, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1 tsp Worcestershire sauce, 1 tbsp neutral oil, 8 slices pepper jack cheese, 4 brioche burger buns
Roasted jalapeños: 4 large jalapeños, 1 tsp neutral oil, 1/8 tsp kosher salt
Chipotle mayo: 1/2 cup mayonnaise, 1 tbsp minced chipotle pepper in adobo, 1 tsp adobo sauce, 1 tsp lime juice, 1/2 tsp honey, 1/4 tsp garlic powder
Crispy fried onions: 1 medium yellow onion, 1/2 cup buttermilk, 3/4 cup all-purpose flour, 2 tbsp cornstarch, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper, 3/4 tsp kosher salt, 1/4 tsp black pepper, 2 cups vegetable oil for frying
Toppings: 4 lettuce leaves, 1 large tomato sliced into 4 thick slices, extra chipotle mayo for serving if desired

Do This

1. Broil jalapeños at 500°F for 6 to 8 minutes, turning once, until blistered; steam, peel if desired, and slice.
2. Stir together the chipotle mayo ingredients and refrigerate until ready to use.
3. Soak sliced onions in buttermilk for 10 minutes, then dredge in seasoned flour and cornstarch.
4. Fry onions in 350°F oil for 2 to 3 minutes per batch until golden and crisp; drain on paper towels.
5. Shape beef into 4 patties, season with salt, pepper, garlic powder, smoked paprika, and Worcestershire.
6. Cook patties in a hot skillet or on a grill at about 400°F for 4 minutes on the first side, 3 to 4 minutes on the second side, adding 2 slices pepper jack during the last minute.
7. Toast buns, spread with chipotle mayo, then stack lettuce, tomato, cheesy patties, roasted jalapeños, crispy onions, and the top bun.

Why You’ll Love This Recipe

Big smoky heat: Roasted jalapeños and chipotle mayo bring layered spice without tasting one-note.
Melty and indulgent: Two slices of pepper jack per burger make every bite creamy, spicy, and satisfying.
Crunchy contrast: Homemade crispy fried onions add a restaurant-style crunch that balances the juicy beef.
Easy to customize: Keep it medium-spicy as written or turn up the heat with extra jalapeños and adobo sauce.

Grocery List

Produce: 4 large jalapeños, 1 medium yellow onion, 1 large tomato, 1 head green leaf lettuce or 4 large lettuce leaves, 1 lime
Dairy: 8 slices pepper jack cheese, 1/2 cup buttermilk
Meat: 1 1/4 lb 80/20 ground beef
Bakery: 4 brioche burger buns
Pantry: Mayonnaise, chipotle peppers in adobo, honey, Worcestershire sauce, all-purpose flour, cornstarch, vegetable oil, neutral cooking oil, kosher salt, black pepper, garlic powder, smoked paprika, cayenne pepper

Full Ingredients

For the Roasted Jalapeños

4 large fresh jalapeños
1 tsp neutral oil, such as avocado, canola, or vegetable oil
1/8 tsp kosher salt

For the Chipotle Mayo

1/2 cup mayonnaise
1 tbsp finely minced chipotle pepper in adobo sauce
1 tsp adobo sauce from the can
1 tsp fresh lime juice
1/2 tsp honey
1/4 tsp garlic powder
1/8 tsp kosher salt, or to taste

For the Crispy Fried Onions

1 medium yellow onion, very thinly sliced into half-moons, about 1 1/2 cups sliced
1/2 cup buttermilk
3/4 cup all-purpose flour
2 tbsp cornstarch
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
3/4 tsp kosher salt, divided
1/4 tsp black pepper
2 cups vegetable oil, for frying

For the Pepper Jack Burgers

1 1/4 lb 80/20 ground beef, cold
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp garlic powder
1/2 tsp smoked paprika
1 tsp Worcestershire sauce
1 tbsp neutral oil, for the skillet or grill grates
8 slices pepper jack cheese, about 6 oz total
4 brioche burger buns, split

For Assembly

4 large green leaf lettuce leaves, washed and dried well
1 large ripe tomato, cut into 4 thick slices
Roasted jalapeño strips
Crispy fried onions
Chipotle mayo

Spicy Jalapeño Pepper Jack Burger With Chipotle Mayo – Closeup

Step-by-Step Instructions

Step 1: Roast the jalapeños

Set your oven broiler to high, about 500°F if your broiler has a temperature setting. Place an oven rack 6 inches from the heating element. Rub the jalapeños with 1 tsp neutral oil and sprinkle with 1/8 tsp kosher salt, then place them on a foil-lined baking sheet.

Broil for 6 to 8 minutes total, turning once halfway through, until the skins are blistered and lightly charred in spots. Transfer the hot jalapeños to a small bowl and cover with a plate or foil for 5 minutes to steam. When cool enough to handle, remove any loose papery skin if desired, then slice the jalapeños into strips. For less heat, remove the seeds and ribs; for a hotter burger, leave some in.

Step 2: Mix the chipotle mayo

In a small bowl, stir together 1/2 cup mayonnaise, 1 tbsp minced chipotle pepper, 1 tsp adobo sauce, 1 tsp lime juice, 1/2 tsp honey, 1/4 tsp garlic powder, and 1/8 tsp kosher salt. Taste and adjust: add a little more adobo sauce for smokier heat, or another tiny squeeze of lime if you want it brighter.

Cover and refrigerate while you prepare the rest of the burger. This short resting time helps the smoky chipotle flavor blend smoothly into the mayo.

Step 3: Prep the onions for frying

Place the thinly sliced onion in a medium bowl and pour 1/2 cup buttermilk over the top. Toss to coat and let the onion soak for 10 minutes. This helps the coating cling and softens the onion just enough so it fries up delicate and crisp.

In a separate shallow bowl, whisk together 3/4 cup flour, 2 tbsp cornstarch, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper, 1/2 tsp of the kosher salt, and 1/4 tsp black pepper. Lift the onions from the buttermilk, let the excess drip off, then toss them in the flour mixture until lightly but evenly coated. Shake off excess flour so the onions fry crisp instead of heavy.

Step 4: Fry the crispy onions

Pour 2 cups vegetable oil into a small heavy pot or deep skillet. Heat over medium-high heat until the oil reaches 350°F on a thermometer. Working in 2 to 3 small batches, carefully add a loose handful of coated onions to the oil. Fry for 2 to 3 minutes per batch, stirring gently with a slotted spoon, until golden brown and crisp.

Transfer the fried onions to a paper towel-lined plate and immediately sprinkle with the remaining 1/4 tsp kosher salt. Let them cool uncovered so they stay crunchy. If the oil drops below 325°F, give it a minute to come back up to 350°F before adding the next batch.

Step 5: Shape and season the burger patties

Divide 1 1/4 lb cold ground beef into 4 equal portions, about 5 oz each. Gently shape each portion into a patty about 4 1/2 inches wide and 3/4 inch thick. 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.

Sprinkle both sides of the patties with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika. Drizzle or brush each patty with a little of the 1 tsp Worcestershire sauce, dividing it evenly. Handle the meat gently and avoid compacting it too much so the burgers stay juicy.

Step 6: Cook the burgers and melt the pepper jack

Heat a cast-iron skillet, griddle, or grill to medium-high heat, about 400°F. Lightly coat the cooking surface with 1 tbsp neutral oil. Add the patties and cook undisturbed for 4 minutes on the first side, until a deep brown crust forms.

Flip the patties and cook for 3 to 4 minutes more, depending on thickness. During the final 60 to 90 seconds of cooking, place 2 slices of pepper jack cheese on each patty and cover the skillet or close the grill lid to help the cheese melt. Cook the burgers to an internal temperature of 160°F for food safety. Transfer the patties to a plate and rest for 3 minutes.

Step 7: Toast the buns and assemble

While the burgers rest, place the split brioche buns cut-side down in the hot skillet or on the grill for 30 to 60 seconds, until lightly golden and warm. Spread a generous spoonful of chipotle mayo on both the bottom and top buns.

Build each burger with a lettuce leaf on the bottom bun, followed by 1 thick tomato slice, 1 pepper jack-topped burger patty, a pile of roasted jalapeño strips, and a generous handful of crispy fried onions. Add the top bun, press gently, and serve right away while the cheese is melty and the onions are still crisp.

Pro Tips

Use cold beef: Cold ground beef is easier to shape and helps the fat stay inside the patty while cooking.
Do not press the patties: Pressing burgers with a spatula squeezes out the juices. Let the crust form naturally.
Dry the lettuce well: Wet lettuce can make the bun soggy, especially with a juicy burger and chipotle mayo.
Control the spice level: Remove the jalapeño seeds for moderate heat, or keep them in and add extra adobo sauce for a hotter burger.
Keep onions crisp: Store fried onions uncovered at room temperature while you finish the burgers. Covering traps steam and softens them.

Variations

Grilled version: Cook the patties and jalapeños on an outdoor grill at 400°F to 450°F for even more smoky flavor. Grill jalapeños for 6 to 8 minutes, turning often, until blistered.
Extra spicy version: Add 1/4 tsp cayenne to the burger seasoning, use hot pepper jack, and stir an extra 1 tsp adobo sauce into the mayo.
Lighter version: Use 93% lean ground beef or ground turkey, reduce the cheese to 1 slice per burger, and use Greek yogurt in place of half the mayonnaise.

Storage & Make-Ahead

For best texture, assemble the burgers right before serving. Cooked burger patties can be refrigerated in an airtight container for up to 3 days. Reheat gently in a covered skillet over medium-low heat for 4 to 6 minutes, or until warmed through to 165°F. Chipotle mayo can be made up to 5 days ahead and stored in the refrigerator. Roasted jalapeños can be made up to 3 days ahead and refrigerated in a covered container. Crispy fried onions are best the day they are made, but you can store them at room temperature in a loosely covered container for up to 1 day; re-crisp on a baking sheet at 350°F for 5 to 7 minutes.

Nutrition (per serving)