Copycat Dairy Queen Flamethrower Burger Recipe

Why You’ll Love This Recipe

• Layers of smoky heat from chipotle, adobo, and chili-garlic sauce balanced with lime and honey.
• High-heat sear for a juicy patty with a diner-style crust.
• Crunchy bacon, cool lettuce, and ripe tomato for perfect texture contrast.
• Easy weeknight timing: ready in about 30 minutes, skillet or grill-friendly.

Grocery List

• Produce: Lettuce (iceberg or romaine), ripe tomatoes, 1 lime
• Dairy: Pepper jack cheese, butter (for toasting)
• Pantry: 80/20 ground beef, thick-cut bacon, burger buns, mayonnaise, canned chipotle in adobo, chili-garlic sauce or sriracha, smoked paprika, garlic powder, onion powder, honey, kosher salt, black pepper, neutral oil

Full Ingredients

Flame Sauce (Spicy Mayo–Chili)

• 1/2 cup mayonnaise
• 2 tbsp finely minced chipotle chiles in adobo
• 1 tbsp adobo sauce (from the can)
• 1 tbsp chili-garlic sauce (sambal oelek or sriracha)
• 1 tsp fresh lime juice
• 1 tsp honey
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Pinch kosher salt

Patties

• 1 lb ground beef (80/20)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 1 tsp neutral oil (for the skillet)

Buns & Toppings

• 8 slices thick-cut bacon
• 4 slices pepper jack cheese
• 4 burger buns (brioche or sesame)
• 1 tbsp unsalted butter, softened
• 4 crisp lettuce leaves (iceberg or romaine hearts)
• 8 slices ripe tomato

Step-by-Step Instructions

Step 1: Mix the flame sauce

In a small bowl, whisk together the mayonnaise, minced chipotle, adobo sauce, chili-garlic sauce, lime juice, honey, garlic powder, onion powder, and a pinch of salt until smooth and orange-red. Taste and adjust heat by adding more chili-garlic sauce for extra kick or more mayo to mellow. Cover and refrigerate while you cook to let the flavors bloom.

Step 2: Cook the bacon until shatter-crisp

Add bacon to a large skillet and place over medium heat. Cook, turning occasionally, until deeply browned and crisp, 8–10 minutes. Transfer to a paper towel–lined plate. Tip: For hands-off bacon, bake at 400°F on a rack over a sheet pan for 14–18 minutes.

Step 3: Form and season the patties

Divide the beef into 4 equal portions (4 oz each). Gently form into 1/2-inch-thick rounds, just barely pressing so the meat stays loose. Make a shallow thumb dimple (about 1 inch wide) in the center of each to prevent doming. Season both sides with kosher salt, black pepper, and smoked paprika.

Step 4: Sear for a smoky crust

Heat a cast-iron skillet over medium-high heat with 1 tsp neutral oil until shimmering, 2–3 minutes. Add the patties and sear without moving until a deep brown crust forms, 2–3 minutes. Flip and cook another 2–3 minutes, or until the thickest part hits 160°F for ground beef. Reduce heat slightly if the pan smokes heavily.

Step 5: Melt the pepper jack and toast the buns

Top each patty with a slice of pepper jack during the last minute of cooking. Cover with a lid or invert a metal bowl over the burgers to steam-melt the cheese. Transfer patties to a plate to rest 2 minutes. Butter the cut sides of the buns and toast cut-side down in the hot skillet until golden, 30–60 seconds.

Step 6: Build the Flamethrower burgers

Spread 1–2 tbsp flame sauce on the bottom bun and a thin layer on the top bun. Stack in this order: lettuce, tomato, cheesy patty, 2 bacon slices. Cap with the sauced top bun and press gently to settle.

Step 7: Serve hot and adjust the heat

Serve immediately while the cheese is molten and the bun is toasty. For more heat, add an extra drizzle of sauce or a pinch of smoked paprika over the cheese before closing the burger.

Pro Tips

• Use 80/20 beef for the best balance of juiciness and crust.
• Do not overwork the meat—light handling keeps patties tender.
• Preheat cast iron well; high heat equals better browning and smoky flavor.
• Keep lettuce and tomato chilled until assembly for maximum crunch against the heat.
• Make the sauce at least 15 minutes ahead for a smoother, more integrated flavor.

Variations

• Grilled Version: Preheat grill to 450–500°F; grill patties 2–3 minutes per side, melt cheese, toast buns on the grates.
• Double Down: Use two 3-oz patties stacked with cheese in between for a diner-style double.
• Lighter Swap: Substitute turkey (cook to 165°F) or a plant-based patty and use light mayo in the sauce.

Storage & Make-Ahead

The flame sauce keeps 7 days refrigerated in a sealed container. Cooked bacon can be made 3 days ahead and rewarmed in a 350°F oven for 5–7 minutes. Formed raw patties can be wrapped and refrigerated up to 24 hours before cooking. Cooked patties keep 3 days in the fridge; reheat gently in a covered skillet over medium-low heat with a splash of water. Assemble burgers just before serving to keep buns from softening.

Nutrition (per serving)

Approximate per burger with bun, cheese, bacon, and 2 tbsp sauce: 880 calories; 52 g fat; 45 g carbohydrates; 49 g protein; 1,450 mg sodium. Values vary by bun, bacon, and sauce amounts.