A juicy 20 percent fat beef burger finished with molten queso, pickled jalapeno, and toasted brioche. It is creamy, spicy, and built for a bold dinner plate.
25 min prep 20 min cook
Keeps the screen on · step-by-step guide · built-in timer
Gently mix the beef with salt, black pepper and cumin and divide into 4 loose patties.
Heat a cast iron pan or griddle until very hot, place the patties without pressing and sear for 3 minutes per side.
For the sauce, melt the butter, cook the flour for 1 minute and whisk in the milk gradually until smooth.
Add the cheddar to the sauce and melt it, stir in the pickled jalapeno and keep warm over low heat.
Toast the cut sides of the brioche buns briefly.
Place lettuce, tomato, patty, cheese sauce and red onion on the buns and serve immediately.
💡 Tip: Heating the surface to 180°C before adding the patties speeds up crust formation.
🍽️ Serving suggestion: Serve with fries and lime cabbage salad.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~590
kcal calories
34
g protein
39
g carbs
34
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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