Directions

1. Slice the onions and jalapeños, medium-dice the Ghost Cheese Curds. Set cheese curds aside
   

2. Add a drizzle of oil to a frying pan and sauté the onions over medium heat. Once onions begin to soften (after about 3-4 minutes), add sliced jalapeños and a pinch of salt and pepper to taste. Stir occasionally and let cook for about 10 additional minutes. Reduce the heat to low and keep warm.
   

3. In a large bowl, combine and mix Ghost Sea Salt, pepper, Ghost
   Flakes, onion powder, garlic powder, paprika, and ground beef. Using your hands, mix the beef and spices until evenly distributed. Once mixed, shape beef mixture into 8 mini beef balls.
   

4. Form each ball into a 1/4" thick patty. Once formed, place patties on a parchment-lined baking sheet. Add the diced cheese curds to 4 of the patties. Carefully place another half patty on top, pressing lightly around the edges.
   

5. For best results, inspect each burger and carefully "patch up" any holes in the patties. This will help prevent the cheese from leaking into the pan as it cooks.
   

6. In a large skillet, drizzle with 1 tbsp olive oil and coat the pan. Cook burgers over medium heat 4-6 minutes on each side. (Make sure to flip the burgers gently so cheese doesn't leak!) Once cooked through, set aside and cover loosely with foil to keep warm.

7. Toast the buns to the same pan you used to cook the patties. (If the pan seems dry, add a drizzle of olive oil.) Toast on medium high for 30 seconds to 1 minute, or until lightly browned. Transfer to work surface.
   

8. Place cooked patties on your burger buns. Place onions, sliced jalapeños on the patties and garnish with Ghost Ketchup and Ghost Hot Sauce. Enjoy the cheesy, toasty, ghostly goodness!