Fire & Ice Bold Burger (Printable Version)

A bold burger featuring spicy peppers, melted cheese, crisp cucumber, and a refreshing yogurt dip.

# What You’ll Need:

→ Burger Patties

01 - 1.1 lb ground beef or plant-based alternative
02 - 1 small red chili pepper, finely chopped
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper

→ Cheese & Toppings

07 - 4 slices pepper-jack cheese
08 - 1 medium cucumber, thinly sliced
09 - 1 small red bell pepper, thinly sliced
10 - 4 burger buns

→ Cooling Yogurt Dip

11 - 5.3 oz plain Greek yogurt
12 - 2 tablespoons fresh dill, finely chopped
13 - 1 tablespoon lemon juice
14 - 1 garlic clove, minced
15 - Salt and black pepper, to taste

→ Optional

16 - Lettuce leaves
17 - Sliced red onion

# Step-by-Step Guide:

01 - Combine ground beef or plant-based alternative with finely chopped chili, smoked paprika, cumin, salt, and pepper in a mixing bowl. Mix gently and shape into 4 equal patties.
02 - Preheat grill or skillet over medium-high heat. Cook patties for 4 to 5 minutes per side until cooked through.
03 - Place a slice of pepper-jack cheese on each patty during the last minute of cooking and allow it to melt.
04 - In a small bowl, combine Greek yogurt, fresh dill, lemon juice, minced garlic, salt, and pepper until smooth.
05 - Lightly toast the burger buns if desired.
06 - Spread yogurt dip on bottom bun, layer cucumber slices, place cheesy patty on top, add red bell pepper slices, and optional lettuce or onion. Finish with top bun.
07 - Serve immediately with extra yogurt dip on the side.

# Additional Tips::

01 -
  • The fire and cool balance means you actually taste every layer instead of just enduring heat.
  • It comes together faster than you'd expect, making it perfect for a weeknight that feels special.
  • The yogurt dip works as a condiment that genuinely improves the burger instead of just sitting there.
02 -
  • Don't skip the yogurt dip prep—a cold condiment mixed at the last second can feel like an afterthought, but one made with intention tastes like it belongs on the burger.
  • Pepper-jack melts slower than regular cheddar, so you might need those extra thirty seconds to get it properly melted and creamy.
03 -
  • The secret to a burger that holds together and stays juicy is using meat that's cold from the fridge and forming your patties as quickly as possible without pressing or compacting them.
  • If your buns are soft, toasting them on the grill for just ten seconds on each side keeps them from getting soggy while adding a subtle char that complements the spice.
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