Cheeseburger with Pickled Jalapeños and Roasted Jalapeño Mayo

Cheeseburger with Pickled Jalapeños and Roasted Jalapeño Mayo

Everyone loves a good burger, and this one is definitely drool-worthy! It's packed with flavour and a little bit of heat, perfect for a hot summer's day! 

Serves 4

Prep time: 30 minutes

Cooking time: 15 minutes


  • 1lb jalapeños
  • 1lb ground beef or lamb
  • 4 burger buns
  • 4 tbsp Smoki Seasoning Salt
  • 4 tbsp mayonnaise
  • 200ml white vinegar
  • 100ml water
  • 2 tbsp sugar
  • 1 tbsp salt
  • 4 slices of Monterrey Jack


  1. Slice half of the jalapeños. Place in a jar. In a pot, add the vinegar, salt, sugar and water, and bring to a boil. Pour over the slice jalapeños, seal, and leave out overnight to pickle. Alternatively, just use pickled jalapeños from a jar, this will save some hassle. 
  2. Place the remaining jalapeños on tray, and place under a broiler on the highest heat, and allow to char and blacken. When fully blackened, flip and repeat on the other side. 
  3. Remove from the broiler, and place in a Tupperware and close the lid. This will allow the jalapeños to steam, and will make them much easier to peel. 
  4. When cooled, remove the skins, stems and seeds, and place in a food processor with the mayonnaise. Pulse 3-4 times you still want some chunks, not a puree. 
  5. While the grill heats, form the beef (or lamb) into patties, and season with the Smoki. Cook over a medium heat for 3-4 minutes each side. After you flip, add the cheese and allow it to melt. Toast the buns on the grill. 
  6. To assemble, spread the roasted jalapeño mayo on both buns, add the burger patty, and add some pickled jalapeños. 

Notes: The sauce and pickles can be made the day before, this will make your life a lot easier when it comes to cooking time.