Special equipment: a deep fryer; a spiral slicer, a wooden skewer; edible paper printed with an image of a burger; a whipped cream canister; an N2O charger
Preheat a deep-fryer to 325 degrees F. Preheat a flat-top griddle.
Mix together the ground beef, 1 ounce of the pepper jack, the pork belly, diced jalapeños, pickles and a pinch of salt in a bowl.
Thread the mushrooms, red onions, tomatoes and the remaining 2 ounces pepper jack onto a wooden skewer. Wrap the beef mixture around the vegetables and flatten into a patty.
Oil the flat-top. Place the skewer on the flat-top and sear on both side. Transfer to a plate and remove the skewer.
Place the bacon in a skillet and heat gently to render the fat. Remove the bacon with a slotted spoon; reserve the fat. Put the sliced jalapeños in the bacon fat and infuse for 20 minutes. Strain the bacon fat and set aside.
Put the tapioca maltodextrin in the bowl of a food processor and drizzle in the jalapeño-infused bacon fat. Pulse the mixture until a powder forms.
Mix the tempura mix with 1 cup water and place in a whipped cream canister. Charge the canister with one N2O charger. Batter the burger in the tempura mixture and fry in the deep-fryer until crispy; transfer to a paper towel-lined plate.
Mix together the ketchup, molasses and vinegar in a bowl to make a sauce. Attach edible paper to one side of the burger using some of the sauce as glue. Reserve the remaining sauce.
Mix together flour, paprika, chili powder and some salt and pepper in a shallow bowl. Dredge the onions in the flour mixture. Fry the onions in the deep-fryer until golden. Transfer to a basket and sprinkle with salt and the jalapeño powder. Top with the burger. Serve with a side of the reserved sauce.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.