Ghost Pepper Crunch Burger
Ghost Pepper Crunch Burger isn’t just a sandwich—it’s a full-blown flavor eruption. Built to deliver heat, crunch, and juicy satisfaction in every bite, this volcano-style burger is what I crave when I want something bold and unforgettable.
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Servings: 4
Ingredients
- 1 lb ground beef 450g – Juicy base for the burger; holds seasoning and keeps structure.
- 1 ghost pepper seasoning packet – Brings bold intense heat. Swap for Cajun blend if needed.
- Salt and pepper to taste – Essential to bring out the natural beef flavor.
- 4 hamburger buns – Toasted for sturdiness and crunch resistance.
- 4 slices pepper jack cheese – Melts beautifully and adds spicy drip.
- 1/2 cup 120g sliced jalapeños – Offers heat and a fresh, vinegary snap.
- 1/4 cup 40g diced onions – Balances spice with sharpness.
- 1/4 cup 40g sliced tomatoes – Adds moisture and freshness.
- 1/4 cup 20g shredded lettuce – Light crunch and cooling contrast.
- 1 cup 60g crushed nacho chips – Provides the signature crispy finish.
- Lava Sauce
- 1/4 cup mayonnaise
- 1/4 cup hot sauce Mix until smooth and creamy. It binds everything together and adds heat without sogginess.
Instructions
- Form the Patties: Combine ground beef, seasoning, salt and pepper. Form 4 patties about 3/4" thick. Press a dimple in the center to prevent puffing.
- Grill: Heat your grill to medium-high (400–450°F / 200–230°C). Grill patties 5–6 minutes per side until desired doneness (140°F for medium, 160°F for well-done).
- Melt Cheese: Place a slice of pepper jack on each patty for the last minute of grilling.
- Toast Buns: Lightly toast cut sides of the buns for ~1 minute on indirect heat.
- Assemble: Spread lava sauce on bottom bun. Layer: sauced bun, cheesy patty, jalapeños, onions, tomatoes, lettuce, and finish with crushed chips. Top with the bun.
- Rest: Let the burger sit 2–3 minutes before serving. Keep milk on the side!
Notes
Don’t press the patties while grilling—you’ll lose the juices.
Press the chips gently into the cheese for better hold.
Use brioche or potato buns for sweetness and structure.
Variations
Milder: Swap ghost pepper for chipotle seasoning or use cheddar cheese.
Veggie: Use a soy patty and vegan mayo.
Crunch swap: Fried onions or corn flakes instead of nachos.