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Author Notes: If the summer heat is keeping you down, maintain your cool with these spicy burgers cooked in the (air-conditioned) comfort of your own kitchen! Recipe is geared towards making six medium burgers -- if making 4 larger burgers, you can reduce the number of rolls and slices of cheese (or not!). —LeadingLatte
Makes 6 medium or 4 large burgers
- 1 pound lean ground beef (90/10)
- 6-12 slices of bacon (1-2 per burger)
- 2 tablespoons canola or vegetable oil (1 tbsp. optional)
- 1 medium red onion, half diced, half sliced for toppings
- 1 medium jalepeno, finely diced
- 1 egg
- 2 tablespoons spicy BBQ sauce (I liked Stubbs), plus more to taste
- 6 slices pepperjack cheese
- 6 slices swiss cheese
- 6 hamburger rolls (I prefer using potato rolls)
- 2 avocados, sliced
- Toppings (to taste): sliced tomato, swiss chard or lettuce, additional onion, mayo if desired
- Salt & Pepper (to taste)
- Cook bacon in a large non-stick skillet over medium-high heat until cooked to desired wellness. I prefer crisp edges but still some softer parts, but feel free to cook further if you like your bacon with full-on crunch. Place bacon on paper-towel lined plate, leaving bacon grease in the pan.
- Add diced red onion to pan and cook over medium-low heat. If necessary (depending on how much bacon you cooked), add 1 tbsp oil. Once onion begins to turn translucent, add diced jalapeno. Cook until onion is soft and remove from heat. Add salt and pepper if desired.
- In a medium-sized mixing bowl, combine ground beef, egg, cooked onion and jalapeno, and 2 tbsp. spicy BBQ sauce. Mix together by hand until consistent.
- On a foil lined surface, separate meat into 4 large or 6 medium sized patties. Use your thumb to make an indent in each patty.
- Add 1 tbsp. oil to your pan and cook patties 1-2 at a time over medium-low to medium heat. Cook to desired wellness, roughly equal time on each side. Add 1 slice swiss and 1 slice pepperjack to your burger once you flip. ** Because I didn't grind my meat at home, I cooked my burgers to medium-well(~5 minutes/side). If you grind your own meat or are comfortable with your butcher, medium or medium-rare would be my recommended temperature.
- If desired, toast the filling side of your hamburger buns on your skillet after you're done cooking your burgers.
- Create your awesome Spicy Southwest Skillet burger to taste! Add additional spicy BBQ sauce, sliced red onion, avocado slices, bacon, lettuce or swiss chard leaves (yum!), sliced tomato (heirloom beef steak are my favorites if you can find them at your Farmer's Market), and a smear of mayo if desired.
- Enjoy and come back for seconds!
- This recipe was entered in the contest for Your Best Burger Recipe