Instructions

1. Seared Honey Jalapenos: Heat 1-2 tablespoons of vegetable oil in a skillet over medium-high heat. Add jalapenos and cook, stirring occasionally, until blistered and lightly charred, about 5 to 8 minutes. Add ½ cup honey and stir until the jalapenos are evenly coated. Transfer to a small bowl and set aside.

2. Honey Dijonaise: In a small bowl, combine mayonnaise, Dijon mustard, and 1 tablespoon honey, stirring until smooth and well mixed. Taste and adjust seasoning, if needed. Refrigerate until ready to use.

3. Remove burgers from the package and press down on them with the palm of your hand until they flatten and spread out by about one-third, or slightly larger than your burger buns. This will account for shrinkage during cooking. Let rest at room temperature for 10 minutes.

4. When ready to cook the burgers, heat a large cast iron skillet or griddle over medium-high heat until hot, then add enough vegetable oil to lightly coat the surface. When the oil is very hot but not yet smoking, add burger patties and sear on one side for 7 to 8 minutes, or until golden brown and crisp on the bottom.

5. Flip burgers and cook an additional 7 to 8 minutes, or until cooked as desired. During the last 2 minutes of cooking, top each burger with sliced Big Breakfast Cheese and allow it to melt. Transfer burgers to a warm plate and let rest for 5 minutes.

6. To assemble burgers, toast buns and spread a generous amount of honey dijonaise on each cut side.

7. On the bottom bun, layer butter lettuce and the cheese-topped burger. Top with seared honey jalapeños and crispy onions, then finish with the top bun. Enjoy with a cold can of Parliament Kaleidoscope Hazy IPA - optional, but recommended!