Dice three jalapeños and combine with cubed Cheddar cheese, ground beef 1 tablespoon of Black Truffle Chili Crunch and Momofuku Savory Seasoned Salt to form three 1/3 pound burger patties.
Slice the remaining two jalapeños into 1/4" thick slices.
Add 1 tablespoon of olive oil to a skillet over medium heat, add sliced jalapeños and toss for 1 minute. Reduce heat to low and cook for 5 more minutes or until the jalapeños are tender. Stir in 1 tablespoon of Momofuku Black Truffle Chili Crunch.
Grill burger patties for 5 minutes per side over medium heat or until they reach your desired level of doneness. Top your burger with a slice of Pepper Jack or your preferred cheese during the last minute on the grill.
Assemble your burgers by taking one bottom bun, adding any preferred toppings (I went with Sriracha mayo, lettuce and tomato) and then adding a burger patty, sautéed jalapeños and finally a top bun.