What are the exact ingredients and amounts for the Inferno Jalapeño Cheese Bomb Burger?

I use 1 lb ground beef, 4 jalapeños (sliced), 1 cup shredded pepper jack cheese, 4 hamburger buns, 1 tsp garlic powder, 1 tsp onion powder, salt and pepper to taste, 4 slices of bacon, 1/2 cup mayonnaise, 1/4 cup hot sauce, and 1/4 cup barbecue sauce. Those amounts make four stuffed burgers with a creamy inferno sauce.

How do I make the cheese “bomb” so the cheese melts inside without leaking?

I divide the beef into eight portions, flatten each into a thin disk, place shredded pepper jack in the center of four disks, then cap with the remaining disks and press edges firmly to seal. I avoid overstuffing, chill the patties briefly if needed, and sear over medium-high heat to create a crust that helps keep the cheese inside.

How spicy will this burger be, and how can I control the heat?

With four sliced jalapeños and pepper jack in the core, expect a bright, fresh heat plus a warm, lingering spice. To lower heat I remove jalapeño seeds and ribs or use milder chiles like poblano; to increase heat I leave seeds, add serrano slices, or boost the hot sauce in the inferno sauce.

What’s the best cooking method for a good crust and melted interior?

I recommend a hot cast-iron skillet or a medium-high grill. Sear patties 3–4 minutes per side for a caramelized crust while checking for any cheese seepage so I can flip promptly. A short rest after cooking lets the cheese settle and the juices redistribute.

How do I make the inferno sauce and adjust its flavor?

I whisk 1/2 cup mayonnaise with 1/4 cup hot sauce and 1/4 cup barbecue sauce until smooth. If it’s too hot, I add more mayo; if it needs more tang or smoke, I increase the barbecue sauce. Taste and tweak until the balance matches your preference.

Can I prep parts of the recipe ahead of time?

Yes. I form and stuff the patties up to a day ahead and keep them tightly wrapped in the fridge. The inferno sauce stores covered for 3–4 days. I re-crisp bacon just before assembling for best texture.

What buns and cheese alternatives work best?

I like brioche or potato rolls for softness and pretzel buns for structure. If you want different melt profiles, swap pepper jack for Monterey Jack, Oaxaca, or smoked gouda; for more heat, try habanero jack. Always shred the cheese to ensure even melting.

How do I know when the patties are done and safe to eat?

I aim for a springy feel and, if using a thermometer, 160°F for well-done. Because the cheese is inside, err on the side of checking temperature and allow a 3–5 minute rest so the center finishes melting without exploding the patty.

Any tips to prevent soggy buns from the sauce and juices?

I toast the cut sides of the buns until golden to add a barrier and crunch. I also spread a thin layer of inferno sauce, not a puddle, and assemble just before serving. Keeping sauce and extra toppings separate until you’re ready helps too.

What sides and drinks pair best with this spicy burger?

I pair it with oven fries, sweet potato wedges, or a crisp cabbage slaw to cut richness. For drinks, a cold lager, citrusy IPA, or iced tea with lemon balances the burn; nonalcoholic options like a lime spritzer or creamy horchata-style drink also work well.

How can I scale this recipe for a crowd?

I double or triple the beef and maintain the same cheese and seasoning ratios. Form patties in batches, toast buns as needed, and hold cooked patties in a warm oven (about 200°F) for a few minutes so they stay warm without overcooking.

Are there quick swaps for lower-carb or milder versions?

For low-carb, I wrap the burger in large lettuce leaves and go lighter on the sauce. For milder heat, I remove jalapeño seeds or use canned mild green chiles. Substituting mayo with Greek yogurt will mellow the inferno sauce while keeping creaminess.

My Inferno Jalapeño Cheese Bomb Burger: A Spicy Delight

Description

Bold, melty burger with molten pepper jack center and jalapeño fire. Crafted for discerning home chefs seeking restaurant-quality results with dramatic cheese bomb surprise.

Ingredients

Scale

1 lb ground beef

4 jalapeños, sliced thin

1 cup shredded pepper jack cheese

4 hamburger buns

1 tsp garlic powder

1 tsp onion powder

Salt and pepper to taste

4 slices bacon

1/2 cup mayonnaise

1/4 cup hot sauce

1/4 cup barbecue sauce

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Instructions

1. Wash and thinly slice 4 jalapeños, removing seeds for milder heat

2. Mix 1 lb ground beef with garlic powder, onion powder, salt and pepper

3. Divide seasoned beef into 8 portions and flatten into disks

4. Place 1 tablespoon shredded pepper jack in center of 4 disks

5. Cap with remaining disks and seal edges firmly to trap cheese

6. Cook 4 bacon slices until crisp, reserve 1 tsp fat

7. Preheat cast-iron skillet to medium-high with bacon fat

8. Sear stuffed patties 3-4 minutes per side until crust forms

9. Whisk mayonnaise, hot sauce, and barbecue sauce until smooth

10. Toast buns until golden on cut sides

11. Rest cooked patties 3-5 minutes to settle filling

12. Assemble: sauce on bottom bun, patty, bacon, jalapeño slices, extra sauce, top bun

Notes

Pro Tips: Seal patty edges tightly to prevent cheese leaks during cooking. Use bacon fat for extra flavor when searing.

Make-Ahead: Form stuffed patties up to 1 day ahead, wrap tightly and refrigerate.

Heat Control: Remove jalapeño seeds for milder heat, or use serrano for more fire.

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Prep Time: 15
Cook Time: 15
Category: Elegant Entrees
Method: Pan-Searing
Cuisine: American

Nutrition

Serving Size: 1
Calories: 650
Sugar: 4g
Sodium: 890mg
Fat: 42g
Saturated Fat: 18g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 38g
Cholesterol: 95mg