Fire & Ice Burger Bold Flavors (Printable Version)

Bold burger with spicy peppers, melted cheese, crisp cucumber, and a cooling yogurt dip balanced perfectly.

# Ingredient List:

→ 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 pepper, to taste

→ Optional

16 - Lettuce leaves
17 - Sliced red onion

# Directions:

01 - In a mixing bowl, combine ground beef, chopped chili, smoked paprika, cumin, salt, and black pepper. Mix gently and shape into four 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 and allow it to melt in the final minute of cooking.
04 - In a small bowl, combine Greek yogurt, dill, lemon juice, garlic, salt, and pepper. Mix until smooth.
05 - Lightly toast the burger buns if preferred.
06 - Spread yogurt dip on the bottom bun, layer cucumber slices, add cheesy patty, top with red bell pepper, optional lettuce and onion, then finish with the top bun.
07 - Serve immediately with extra yogurt dip on the side.

# Expert Tips:

01 -
  • That perfect heat-and-cool moment when spicy cheese meets cold yogurt dip is honestly addictive.
  • Everything comes together in under 40 minutes, which means you can have restaurant-quality burgers on a weeknight.
  • It works for meat eaters and vegetarians at the same table, no separate cooking required.
02 -
  • Don't overwork the meat mixture or you'll end up with dense, tough patties that taste more like meatloaf than burger; handle it with the lightest touch possible.
  • The yogurt dip is best made fresh but can wait about 30 minutes, though the dill starts to fade if it sits longer, so plan accordingly.
03 -
  • Don't press down on the burgers while they cook no matter how tempting it is, because you'll squeeze out all the juices and end up with hockey pucks.
  • If you want to use plant-based meat, choose a brand that's got good fat content so the patty doesn't dry out under heat, and you might need to reduce the cooking time by a minute or two.
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