The Firecracker
This super spicy burger packs a punch with a trio of peppers - jalapeno, habanero, and ghost - that'll be worth the journey if you're brave enough!
Equipment
- Burger press optional
- Cast iron grill pan optional
- Metal skewers
Ingredients
The Patties
The Buns
- 2 English muffins
The Toppings
- 2 slices habanero jack cheese
- Ghost pepper hot sauce
- Jalapeno Bottle Caps (see ingredients below)
- Cheddar-Stuffed Jalapeno Peppers (see ingredients below)
Jalapeno Bottle Caps
- 1 medium jalapeno pepper
- 1 egg
- ½ tbsp milk
- ¼ cup flour
- Vegetable oil
Cheddar-Stuffed Jalapeno Peppers
- 2 small jalapeno peppers
- 2 oz sharp white cheddar cheese
Instructions
How To Make The Firecracker
- Begin by preparing the Classic Burger Patties, Jalapeno Bottle Caps, and Cheddar-Stuffed Jalapeno Peppers (see directions below).
- Grill the patties according to your preferred method, until desired doneness.* During the last 2-3 minutes of cooking, top them each with a slice of habanero jack cheese.
- While the burgers are cooking, slice English muffins in half and toast until lightly golden.
- Transfer patties to toasted English muffins, top with Jalapeno Bottle Caps and drizzle with as much ghost pepper hot sauce as you can handle!
- Skewer one Cheddar-Stuffed Jalapeno Pepper through the top of each burger and serve with your favorite side, a cold beer, and enjoy!
Jalapeno Bottle Caps
- Slice jalapeno into 1/8"-thick disks and remove seeds if desired.
- In a small bowl, whisk together egg and milk to create an egg wash and set aside. Set aside flour in a separate small bowl.
- Preheat about 1/4" of vegetable oil in a skillet over high heat.
- Dip jalapeno disks in egg wash and coat evenly. Let excess egg wash drip off disks before transferring to flour.
- Toss jalapeno disks in flour until evenly coated.
- Carefully place coated jalapeno disks in the skillet and fry until golden brown, flipping as necessary, approximately 1-2 minutes.
- Transfer Jalapeno Bottle Caps to a paper towel-lined plate to drain.
Cheddar-Stuffed Jalapeno Peppers
- Preheat oven to 350 degrees.
- Slice the tops off the jalapeno peppers, then carefully core to remove seeds.*
- Slice sharp white cheddar into thin strips, small enough to fit inside the peppers.
- Stuff peppers with cheddar cheese and transfer to a baking dish.*
- Bake peppers for 7-8 minutes, until cheese is melted.
Notes
Classic Burger Patties: This is our original burger recipe and it’s delicious! But we totally get it if you have a different favorite burger or want to use a premade or frozen patty instead.
Grilling the patties: You can find directions for different methods of cooking our Classic Burger Patty here.
Coring jalapeno peppers: Rotating a small paring knife within the pepper can help to remove the harder-to-reach seeds.
Baking cheddar-stuffed jalapeno peppers: You'll want to prop up the peppers a bit to keep the cheese from melting out of them. Try using a muffin tin, or shaping some foil to support them in a baking dish.
Serving suggestions: No burger is complete without a side of fries! A classic waffle fry goes great with this burger to cool your mouth down just a bit.
Nutrition
Calories: 616kcal | Carbohydrates: 40g | Protein: 42g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 202mg | Sodium: 652mg | Potassium: 513mg | Fiber: 3g | Sugar: 1g | Vitamin A: 797IU | Vitamin C: 25mg | Calcium: 429mg | Iron: 4mg