Hellfire Burger

Roast the jalapeños, habanero, and garlic cloves in a dry cast‑iron pan over medium heat for about 8‑10 minutes, turning until blistered; remove and set aside.

Peel the roasted garlic and habanero, discard the stems, keep the habanero seeds for extra heat, then mince both together.

In a bowl, combine mayonnaise, minced habanero, roasted garlic, smoked paprika, hot honey, lime juice, and a pinch of salt; mix well to create the roasted habanero garlic mayo.

Cook the bacon in the same pan until crispy to your liking; remove and drain on paper towels.

Season the beef patties with salt and pepper, then cook them in the pan (using the bacon grease) for about 3‑4 minutes per side for medium, or longer for desired doneness.

During the last minute of cooking, place a slice of pepper jack cheese on each patty and allow it to melt.

Toast the burger buns lightly in the pan or under a broiler.

Assemble the burger: spread a generous layer of the habanero garlic mayo on the bottom bun, add the first patty with melted cheese, top with roasted jalapeño slices, a slice of crispy bacon, the second patty, more mayo, and finish with the top bun.

Serve immediately and enjoy the fiery, sweet, and smoky flavors.