Jalapeno Onion Burger

Ingredients

• 1 large Large onion (thinly sliced on the mandolin or very thin knife slices)
• 1 lb 80/20 ground chuck (80% lean, 20% fat for juicy patties)
• 1 tsp Kosher salt (Season both sides of the patties and the onions)
• 1/2 tsp Freshly ground black pepper (Season both sides of the patties)
• 4 slice Kraft Jack cheese (or any meltable cheese) (One slice per burger, placed after flipping)
• 4 piece Hamburger buns (Soft sandwich buns, toasted on the griddle)
• 2 tbsp Mayonnaise (Spread on the bottom bun)
• 2 tbsp Ketchup (Drizzled on top of the patty)
• 1 tbsp Yellow mustard (Add after ketchup)
• 2 tbsp Dill pickle relish (Adds tangy crunch)
• 1 piece Fresh jalapeno (Halved and squeezed onto the burger; adjust amount to heat preference)
• 4 leaf Romaine lettuce leaf (Optional, adds crunch)
• 1 medium Tomato (Sliced into rounds for topping)

Instructions

1. Thinly slice the onion

   Place the onion on the mandolin, set to the thinnest setting, and slice the onion into super‑thin rings. Use the guard for safety.

   Time: PT5M

2. Dry the onion slices

   Transfer the sliced onions to a bowl lined with paper towels and pat them dry to remove excess moisture.

   Time: PT2M

3. Form and season the patties

   Divide the 1 lb of ground chuck into four equal portions. Gently shape each portion into a ball, then flatten into a patty about ¾‑inch thick. Season both sides with ½ tsp salt and freshly ground pepper.

   Time: PT5M

4. Preheat the griddle

   Turn the electric griddle to a medium‑high setting, aiming for a surface temperature of about 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

5. Cook the first side with onions

   Place the patties on the hot griddle, add a generous layer of the dried onion slices on top, and sprinkle a pinch of salt. Cook for 2‑3 minutes until the edges turn brown and the onions begin to caramelize.

   Time: PT3M

   Temperature: 350°F

6. Flip, add cheese, finish cooking

   Flip each patty, immediately place a slice of Jack cheese on top, and cook another 2‑3 minutes until the cheese melts and the second side is nicely browned.

   Time: PT3M

   Temperature: 350°F

7. Toast the buns

   Move the cooked patties aside and place the hamburger buns cut side down on the griddle. Toast for 1‑2 minutes until lightly golden.

   Time: PT2M

   Temperature: 350°F

8. Assemble the burgers

   Spread ½ tbsp mayonnaise on the bottom bun, place the cheesy patty with onions, drizzle ketchup and mustard, add dill relish, squeeze fresh jalapeno halves on top, then add lettuce and a tomato slice. Cap with the top bun.

   Time: PT5M

9. Serve

   Serve the burgers hot with a side of plain potato chips or fries.

   Time: PT0M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

40 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Large onion: Sweet onion, Vidalia onion
• Instead of 80/20 ground chuck: 80/20 ground beef, Ground sirloin (will be leaner)
• Instead of Kosher salt: Table salt (use less)
• Instead of Freshly ground black pepper: White pepper
• Instead of Kraft Jack cheese (or any meltable cheese): American cheese, Cheddar, Pepper Jack
• Instead of Hamburger buns: Potato rolls, Ciabatta halves
• Instead of Mayonnaise: Aioli, Greek yogurt
• Instead of Ketchup: BBQ sauce, Tomato sauce
• Instead of Yellow mustard: Dijon mustard, Spicy brown mustard
• Instead of Dill pickle relish: Chopped dill pickles, Bread & butter relish
• Instead of Fresh jalapeno: Pickled jalapenos, Serrano pepper
• Instead of Romaine lettuce leaf: Iceberg lettuce, Spinach
• Instead of Tomato: Tomato slices from a can, Sun-dried tomato slices

Equipment Needed

• Mandolin slicer with guard
• Cutting board
• Mixing bowl
• Paper towels
• Presto electric griddle
• Spatula
• Tongs (optional)
• Small bowls for condiments (optional)
• Plate for serving

Critical Steps — Do Not Skip

• Slice the onion ultra‑thin and dry it thoroughly to avoid soggy burgers.
• Do not press the patties while cooking; this preserves juiciness.
• Add cheese immediately after flipping so it melts perfectly.

Chef Tips from the Video

• For extra flavor, add a dash of smoked paprika to the patty seasoning.
• If you like extra heat, slice the jalapeno thinly and leave the seeds in.
• A quick splash of Worcestershire sauce on the raw meat adds depth without overwhelming the beef.

Troubleshooting

Storage

Refrigerator: Unassembled cooked patties keep 3 days in an airtight container; buns stay fresh 2 days.

Freezer: Raw seasoned patties freeze well for up to 2 months; thaw before cooking.

Room temperature: Assembled burgers should be eaten immediately; do not leave at room temperature longer than 2 hours.

Make-Ahead Tips

• Slice and dry the onions up to 24 hours ahead; store in a sealed container in the fridge.
• Form raw patties, wrap tightly in plastic, and refrigerate for up to 12 hours before cooking.
• Pre‑toast buns and store them in a zip‑top bag; re‑heat briefly on the griddle before assembly.