Jalapeño Smash Burger
Get ready to elevate your burger game with these mouthwatering Jalapeño Smash Burgers! Packed with juicy, crispy beef patties and topped with a zesty jalapeño-infused sauce, every bite is a flavor explosion. Fire up the grill and prepare for a deliciously spicy twist on a classic favorite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- Burger buns, preferably Martin’s Potato Rolls
- Jalapeños
- sweet onions
- pepper
🥩Meat & Seafood(1)
- beef mince (about 85 g per patty) (0.19 lbs)
🥛Dairy & Eggs(2)
- butter for toasting the buns
- Cheddar
🧂Spices & Seasonings(5)
- 1 tsp garlic powder (5 ml)
- garlic powder
- 1 tsp onion powder (5 ml)
- a pinch of salt
- salt
🍯Sauces & Condiments(5)
- 3 tbsp Ketchup (45 ml)
- 3 tbsp Mayonnaise (45 ml)
- 1 tbsp Mustard (15 ml)
- some pickle juice
- 2 tsp Worcestershire sauce (10 ml)
📦Other(1)
- sweet, finely chopped pickles
Nutrition (per serving)
Calories
401
Protein
24g
Carbs
13g
Fat
32g
👨🍳 Instructions
- 1
Mix the sauce: mayonnaise, ketchup, mustard, Worcestershire sauce, onion powder, garlic powder, salt, finely chopped sweet pickles, and some pickle juice.
- 2
Take 85 g of beef mince and form small balls. Smash them slightly beforehand.
- 3
Slice jalapeños and sweet onions thinly.
- 4
Season the burger buns with salt, pepper, and a bit of garlic powder.
- 5
Once one side is browned, add the onions and jalapeños to the pan.
- 6
Add the patty back in and top with cheddar cheese.
- 7
Spread the sauce on the bun, add two patties, more sauce, and enjoy!
💡 Pro Tips
- ✓Form 85g beef balls and refrigerate for 15-20 minutes before smashing, as cold fat renders slower during the 90-120 second sear, creating a caramelized crust through the Maillard reaction without overcooking the interior.timing15-20 minutes refrigeration, 90-120 second sear
- ✓Use an 80/20 beef ratio (80% lean, 20% fat) and smash with a spatula to a 1/4-inch thickness to maximize surface area for crust development while keeping patties thin enough to cook through in 2-3 minutes without drying out.ingredient80/20 ratio, 1/4-inch thickness
- ✓Add jalapeños and onions to the pan only after the first side achieves a golden-brown crust (approximately 1.5 minutes at medium-high heat), then cover with a lid for 30 seconds to trap steam and soften vegetables without releasing moisture that prevents cheese adhesion.technique1.5 minutes before vegetable addition, 30 second lid coverage
- ✓Balance your sauce's acidity by using 1 tsp pickle juice per tablespoon of mayonnaise (approximately 15% by volume); this prevents the emulsion from breaking while the acid brightens the umami from Worcestershire and prevents the burger from tasting flat.ingredient15% pickle juice ratio
- ✓Toast burger buns cut-side down on the griddle residue at 375°F for 45-60 seconds to develop a crisp exterior that resists absorption of sauce moisture, preventing a soggy bottom bun within the first 2 minutes of assembly.technique375°F, 45-60 seconds
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Jalapeño Smash Burger
Get ready to elevate your burger game with these mouthwatering Jalapeño Smash Burgers! Packed with juicy, crispy beef patties and topped with a zesty jalapeño-infused sauce, every bite is a flavor explosion. Fire up the grill and prepare for a deliciously spicy twist on a classic favorite!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- Burger buns, preferably Martin’s Potato Rolls
- Jalapeños
- sweet onions
- pepper
🥩Meat & Seafood(1)
- beef mince (about 85 g per patty) (0.19 lbs)
🥛Dairy & Eggs(2)
- butter for toasting the buns
- Cheddar
🧂Spices & Seasonings(5)
- 1 tsp garlic powder (5 ml)
- garlic powder
- 1 tsp onion powder (5 ml)
- a pinch of salt
- salt
🍯Sauces & Condiments(5)
- 3 tbsp Ketchup (45 ml)
- 3 tbsp Mayonnaise (45 ml)
- 1 tbsp Mustard (15 ml)
- some pickle juice
- 2 tsp Worcestershire sauce (10 ml)
📦Other(1)
- sweet, finely chopped pickles
Nutrition (per serving)
Calories
401
Protein
24g
Carbs
13g
Fat
32g
👨🍳 Instructions
- 1
Mix the sauce: mayonnaise, ketchup, mustard, Worcestershire sauce, onion powder, garlic powder, salt, finely chopped sweet pickles, and some pickle juice.
- 2
Take 85 g of beef mince and form small balls. Smash them slightly beforehand.
- 3
Slice jalapeños and sweet onions thinly.
- 4
Season the burger buns with salt, pepper, and a bit of garlic powder.
- 5
Once one side is browned, add the onions and jalapeños to the pan.
- 6
Add the patty back in and top with cheddar cheese.
- 7
Spread the sauce on the bun, add two patties, more sauce, and enjoy!
💡 Pro Tips
- ✓Form 85g beef balls and refrigerate for 15-20 minutes before smashing, as cold fat renders slower during the 90-120 second sear, creating a caramelized crust through the Maillard reaction without overcooking the interior.timing15-20 minutes refrigeration, 90-120 second sear
- ✓Use an 80/20 beef ratio (80% lean, 20% fat) and smash with a spatula to a 1/4-inch thickness to maximize surface area for crust development while keeping patties thin enough to cook through in 2-3 minutes without drying out.ingredient80/20 ratio, 1/4-inch thickness
- ✓Add jalapeños and onions to the pan only after the first side achieves a golden-brown crust (approximately 1.5 minutes at medium-high heat), then cover with a lid for 30 seconds to trap steam and soften vegetables without releasing moisture that prevents cheese adhesion.technique1.5 minutes before vegetable addition, 30 second lid coverage
- ✓Balance your sauce's acidity by using 1 tsp pickle juice per tablespoon of mayonnaise (approximately 15% by volume); this prevents the emulsion from breaking while the acid brightens the umami from Worcestershire and prevents the burger from tasting flat.ingredient15% pickle juice ratio
- ✓Toast burger buns cut-side down on the griddle residue at 375°F for 45-60 seconds to develop a crisp exterior that resists absorption of sauce moisture, preventing a soggy bottom bun within the first 2 minutes of assembly.technique375°F, 45-60 seconds