Recipe courtesy of Stephanie Izard

Chili Crunch Burgers

Getting reviews...
  • Level: Easy
  • Total: 2 hr 40 min
  • Active: 25 min
  • Yield: 4 burgers
“I add crunchy texture to just about everything I eat. The chili crunch adds an awesome pop, along with the pickled onion and peppers.”


For the Pickles

For the Burgers


  1. Make the pickles: In a medium saucepan over medium-high heat, bring the vinegar to a boil. Put the chiles and red onion in a heatproof container. Pour the pickling liquid on top and allow to cool to room temperature. Cover and refrigerate until cool, about 2 hours. (The pickles can be stored in the refrigerator for up to 1 month.)
  2. Make the burgers: Divide the meat into 8 balls, working the meat just enough so it doesn’t crumble apart. Coat 2 sheets of parchment paper with cooking spray and smash each ball between the coated parchment sheets until they are a similar diameter as the bun and smashed thin, 1/4 to 1/2 inch thick.
  3. Preheat a griddle or cast-iron pan to medium-high heat. Add a small splash of vegetable oil to the pan to get the cooking started (after the first burger begins cooking, there should be enough fat for the rest). Remove the top parchment sheet and season the tops of the patties with salt. Add 4 patties to the hot griddle or pan and cook 30 seconds, then flip, top each patty with a cheese slice and cook 30 more seconds. Repeat to cook the remaining patties, then double-stack them.
  4. Reduce the heat to medium-low and spread the cut side of the buns with butter. Toast in the pan, cut-side down, until golden brown, 1 to 2 minutes.
  5. To build, drizzle mayonnaise liberally on both the top and bottom buns. Top the bottom bun with 1/4 cup pickled veggies. Top with a patty stack. Stir the chili crunch well and top the patties with a heaping spoonful. Add the top bun.