There's a startling lack of spice in most burgers around, and we're saying, right here, that this aggression will not stand. Not with this burger. This succulent patty is mozzarella-stuffed and sauced with a lime-cilantro mayo that's completely in our element. But the thing that really ties the burger together is the topping of crispy, hot jalapeño pieces. Forgot to put this burger in your basket? You're entering a world of pain.
Stack tortillas and cut into eighths. Zest lime, halve, and juice. Stem half the cilantro. Mince remaining whole cilantro, leaves and stems. Quarter cheese.
Make the Tortilla Chips
Place tortilla pieces on prepared baking sheet and rub with 1 tsp. olive oil. Spread into a single layer and roast until crispy and browned, 10-12 minutes. Remove from oven and carefully toss cooked tortilla chips with 1 tsp. olive oil, 1 tsp. lime juice, ½ tsp. lime zest
(reserve ½ tsp. of both for sauce), and ranch seasoning. While chips toast, make sauce.
Make the Sauce
In a mixing bowl, combine mayonnaise, ½ tsp. lime juice, ½ tsp. lime zest, and minced cilantro (reserve whole leaves for topping burger).
Form the Burgers
Form ground beef into four equal-sized patties (about 4-5" in diameter). Divide cheese evenly between two patties. Place remaining patties on cheese-topped patties and seal edges by pinching lightly. A tight seal helps cheese stay in burger while cooking.
Cook Burgers and Toast Buns
Place a medium non-stick pan over medium heat. Add ½ tsp. olive oil and patties to hot pan. Cook until browned and burgers reach a minimum internal temperature of 160 degrees, 3-4 minutes per side. Cheese may leak from burgers. Don't worry, they're still delicious! Place buns directly on oven rack and toast until lightly browned, 1-2 minutes.
Finish the Dish
Plate dish as pictured on front of card, topping burger with cilantro leaves and crispy jalapeño. Bon appétit!