Atomic Chile Jack Cheeseburgers

Michael Symon has this burger on the menu at his popular Ohio restaurant chain B Spot. It gets its name from the incendiary ghost chile that’s used to season the meat as well as the pickled jalapeños and hot sauce.

  • Total Time:
  • Servings: 4

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  • 1/2 teaspoon ghost chile powder (see Note)
  • 2 teaspoons kosher salt
  • 1 1/2 pounds ground chuck
  • 4 pepper jack cheese slices
  • 4 soft potato rolls, toasted
  • Mayonnaise, sliced red onion, pickled jalapeños and cilantro, for serving

How to make this recipe

  1. In a small bowl, mix the ghost chile powder and salt.

  2. Light a grill and oil the grate. Form the meat into four 5-inch patties and season with the chile salt. Grill over moderately high heat until lightly charred on the bottom, 3 minutes. Flip the burgers, top with the cheese and grill until medium-rare, about 3 minutes more.

  3. Set the burgers on the buns. Spread the tops with mayonnaise and garnish with sliced red onion, pickled jalapeños and cilantro; serve.


Ghost chiles, also called bhut jolokia, are about 150 times hotter than jalapeños.

Suggested Pairing

Lightly toasty ale.

Contributed By Photo © John Kernick Published June 2016

1073587 recipes/atomic-chile-jack-cheeseburgers 2016-05-05T16:45:59+00:00 Michael Symon weeknight-dinner|4|fast june-2016 recipes,atomic-chile-jack-cheeseburgers 1073587

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