Ghost Pepper Nacho Crunch Burger Volcano

Here’s a  recipe that brings together ghost pepper heat, nacho crunch, and a burger volcano-style presentation.

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Ghost Pepper Nacho Crunch Burger Volcano

Ingredients

For the Ghost Pepper Nacho Crunch Burger:

• 1 lb ground beef (80/20 for juicy burgers)

• 1-2 tsp ghost pepper powder or ghost pepper hot sauce (adjust to heat preference!)

• 1 tsp garlic powder

• 1 tsp onion powder

• Salt & black pepper to taste

• 4 slices pepper jack cheese (melts well and has some heat)

• 4 burger buns (toasted)

For the Nacho Crunch Topping:

• 1 cup crushed nacho cheese tortilla chips

• ½ cup jalapeños, sliced (optional, for extra heat)

• ½ cup diced tomatoes

• ½ cup shredded lettuce

• ½ cup sour cream or crema

• ¼ cup chopped cilantro

• ½ cup shredded cheddar cheese

• ¼ cup diced red onions

For the Volcano Sauce (spicy lava sauce):

• ½ cup mayonnaise

• 2 tbsp ghost pepper hot sauce (adjust as desired)

• 1 tbsp lime juice

• 1 tsp smoked paprika

• 1 tsp honey (to balance the heat)

• Pinch of salt

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Instructions

Step 1: Prepare the Burger Patties

1. In a mixing bowl, combine ground beef, ghost pepper powder or hot sauce, garlic powder, onion powder, salt, and black pepper. Mix gently but thoroughly.

2. Divide the meat into 4 equal portions and form thick patties, slightly larger than the buns (they shrink while cooking).

3. Preheat a grill or skillet over medium-high heat. Cook the patties 4-5 minutes per side or until desired doneness.

4. In the last minute of cooking, place a slice of pepper jack cheese on each patty to melt.

Step 2: Make the Volcano Sauce

1. In a small bowl, mix mayonnaise, ghost pepper hot sauce, lime juice, smoked paprika, honey, and salt until smooth.

2. Taste and adjust the heat or sweetness if needed.

Step 3: Assemble the Nacho Crunch Topping

1. Toss the crushed nacho chips lightly with shredded cheddar cheese to help it stick.

2. Mix diced tomatoes, jalapeños, red onions, and cilantro together.

3. Prepare shredded lettuce and sour cream for layering.

Step 4: Build the Burger Volcano

1. Toast your buns lightly.

2. Spread a generous layer of volcano sauce on the bottom bun.

3. Place the cheesy ghost pepper burger patty on top.

4. Add a thick layer of the tomato-jalapeño-onion mix.

5. Pile on shredded lettuce and a dollop of sour cream.

6. Sprinkle a generous handful of the nacho chip + cheddar mix on top for that crunch.

7. Cap with the top bun and drizzle more volcano sauce on top if you want it extra fiery.

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Serving Idea

To create the “volcano” effect, place your burger on a plate with extra volcano sauce around it and sprinkle crushed nacho chips like lava erupting from the sides. Garnish with some fresh cilantro or jalapeño slices for the finishing spicy touch.

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Tips

• Adjust heat carefully: Ghost peppers are extremely hot. Use sparingly and taste-test the sauce and seasoning before committing.

• Crunch factor: Add nacho chips last-minute before serving so they don’t get soggy.

• Cheese choice: Pepper jack adds heat and creaminess, cheddar adds crunch binding.