Jalapeño Smash Burgers
Thin, lacy-edged smash burgers with jalapeños and onion pressed right into the patties, pepper Jack, pickles and a quick sriracha mayo on toasted buns.
Chef's note Cold meat, ripping-hot pan, and you smash hard in the first 30 seconds and never again. That lacy brown crust is the whole point.
Chef's note Cold meat, ripping-hot pan, and you smash hard in the first 30 seconds and never again. That lacy brown crust is the whole point. Pressing the jalapeños into the patty chars them right into the beef.
Ingredients
- ¼ cup mayonnaise
- 1 tbsp sriracha or other hot sauce
- 1 lb ground beef 80% lean, cold
- 1 tbsp butter softened
- 4 potato buns split
- 2 jalapeños thinly sliced
- ½ small onion thinly sliced
- 1 tsp kosher salt
- ½ tsp black pepper
- 4 slices pepper Jack cheese
- ¼ cup dill pickle chips
Steps
Stir ¼ cup mayonnaise and 1 tbsp sriracha or other hot sauce together for the sauce. Divide 1 lb ground beef into 4 loose balls without packing them, and keep them in the fridge until the pan is ready.
Spread 1 tbsp butter on the cut sides of 4 potato buns and toast them in a large cast-iron skillet over medium heat until golden. Set aside.
Turn the heat to high and let the skillet get smoking hot, about 3 minutes. Add two of the balls (½ lb ground beef), scatter 1 jalapeño and ¼ small onion over them, and smash each one flat with a sturdy spatula. Season with ½ tsp kosher salt and ¼ tsp black pepper.
Cook without moving 2 minutes, until the edges are deeply browned and crisp. Scrape under each patty, keeping the crust attached, and flip. Top with 2 slices pepper Jack cheese and cook 1 minute more.
Repeat with the other two balls (½ lb ground beef), 1 jalapeño, ¼ small onion, ½ tsp kosher salt, ¼ tsp black pepper and 2 slices pepper Jack cheese.
Build the burgers on the toasted buns with the sriracha mayo and ¼ cup dill pickle chips.
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