Fire & Ice Spicy Burger (Print)

Spicy burger with pepper-jack cheese, cucumber, and a refreshing yogurt dip for a creamy finish.

# Components:

→ Burger Patties

01 - 1.1 lbs 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 pepper, to taste

→ Optional

16 - Lettuce leaves
17 - Sliced red onion

# Method:

01 - Combine ground beef, chopped chili, smoked paprika, cumin, salt, and black pepper in a mixing bowl. Gently mix 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 just cooked through.
03 - Place a slice of pepper-jack cheese on each patty and allow it to melt during the final minute of cooking.
04 - In a small bowl, mix Greek yogurt, dill, lemon juice, garlic, salt, and pepper until smooth.
05 - Lightly toast the burger buns if preferred.
06 - Spread yogurt dip on the bottom bun, layer cucumber slices, add the cheesy patty, top with red bell pepper, and optional lettuce or onion. Complete with the top bun.
07 - Serve immediately with extra yogurt dip on the side.

# Expert Advice:

01 -
  • The heat builds slowly, then gets completely tamed by the cool yogurt—it's theatrical and actually manageable.
  • You can make these vegetarian by swapping the beef, and honestly, plant-based patties work just as well here.
  • Everything comes together in under 40 minutes, making it perfect for when you want something impressive without the stress.
02 -
  • Don't skip chilling the yogurt dip for at least 10 minutes before serving—cold dip against a warm burger is part of the magic here.
  • The raw vegetables matter as much as the beef does; they're not just toppings, they're the whole point of the fire-and-ice concept.
  • If you use plant-based meat, press the finished patties between paper towels for a minute to remove excess moisture, or they'll fall apart on the grill.
03 -
  • Buy whole red chili peppers and mince them fresh—pre-minced chilis lose their brightness and punch.
  • If your yogurt dip seems too thick, thin it with a teaspoon of water or lemon juice rather than more yogurt, so it stays tangy.
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