Stir the chili crunch well and top the patties with a heaping spoonful. Top the bottom bun with 1/4 cup pickled veggies. To build, drizzle mayonnaise liberally on both the top and bottom buns. Cook this olive oil mixture over medium heat until you see the onion and garlic in the Onion Crunch begin to sizzle. Toast in the pan, cut-side down, until golden brown, 1 to 2 minutes. In a small saucepan or skillet, add the olive oil, two heaping tablespoons of Chili Onion Crunch, and salt.

Reduce the heat to medium-low and spread the cut side of the buns with butter. Repeat to cook the remaining patties, then double-stack them. Add 4 patties to the hot griddle or pan and cook 30 seconds, then flip, top each patty with a cheese slice and cook 30 more seconds. Remove the top parchment sheet and season the tops of the patties with salt. Add a small splash of vegetable oil to the pan to get the cooking started (after the first burger begins cooking, there should be enough fat for the rest). Preheat a griddle or cast-iron pan to medium-high heat. Coat 2 sheets of parchment paper with cooking spray and smash each ball between the coated parchment sheets until they are a similar diameter as the bun and smashed thin, 1/4 to 1/2 inch thick. Make the burgers: Divide the meat into 8 balls, working the meat just enough so it doesn’t crumble apart. (The pickles can be stored in the refrigerator for up to 1 month.)

It will keep its shape cut soak up the flavor and release its flavor. Cover and refrigerate until cool, about 2 hours. Dehydrated is what will give you the texture for this sauce. Pour the pickling liquid on top and allow to cool to room temperature. Put the chiles and red onion in a heatproof container.

Make the pickles: In a medium saucepan over medium-high heat, bring the vinegar to a boil.

Recipes with chili onion crunch