Description
These Jalapeno Popper Smash Burgers combine the irresistible flavors of creamy jalapeno popper filling with perfectly seasoned smashed beef patties cooked on a hot skillet. Topped with melted cheddar cheese, crispy bacon, and a hint of honey for sweetness, these juicy burgers deliver a spicy, savory, and slightly sweet taste explosion that’s perfect for any burger lover.
Ingredients
Scale
Jalapeno Popper Topping
- 4 ounces cream cheese (room temperature)
- ¼ cup shredded cheddar
- 1 tablespoon mayonnaise
- ½ small jalapeno (diced)
- ½ teaspoon salt
Burgers
- 1 pound 80/20 ground beef
- 1 tablespoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ small onion (thinly sliced)
- 2 tablespoons butter (divided)
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon cracked black pepper (plus more to taste)
- 4 slices cheddar cheese
- 4 hamburger buns (toasted with butter on a hot skillet)
- 8 slices bacon (cooked and crumbled)
- Honey (for drizzling)
Instructions
- Make the popper topping: In a small bowl, combine the cream cheese, shredded cheddar, mayonnaise, diced jalapeno, and salt. Stir thoroughly until well mixed. Taste and add extra jalapeno if you prefer more heat. This topping can be prepared 3-4 days in advance; bring it to room temperature before using for optimal melting on the burgers.
- Prepare the burger mixture: Place the ground beef, Worcestershire sauce, and garlic powder into a mixing bowl. Use your hands to evenly distribute the seasoning throughout the meat.
- Portion the meat: Divide the seasoned ground beef into 8 equal balls, approximately 2 ounces each, to ensure even cooking and perfect burger size.
- Preheat cooking surface: Heat a large cast iron skillet or flat top griddle over high heat until it reaches around 450°F (232°C), ensuring it is very hot for proper searing.
- Prepare onions: Thinly slice the half onion while the cooking surface heats. For each burger spot on the skillet or grill, add a small amount of butter and place a few onion slices on top. Allow onions to cook for about 1 minute to lightly brown.
- Cook burgers: Place the beef balls directly over the onions and immediately smash each ball down with a burger press or two large spatulas. Use a piece of parchment or wax paper between the press and the meat to prevent sticking. Smash the patties thin, making them slightly larger than the buns because they will shrink during cooking.
- Season and brown: Sprinkle the smashed patties with salt and cracked pepper. Let cook for about 1 minute until the edges are browned and the tops change to a grayish color.
- Flip and add cheese: Flip the patties, season again with salt and pepper. Place a slice of cheddar cheese on 4 of the patties, then stack the non-cheese patties on top to create double-layered burgers with cheese in the center.
- Assemble the burgers: Place each burger stack on the toasted bun bottom. Spoon a generous amount of the jalapeno popper filling over the burgers. Drizzle a thin swirl of honey on the inside of the top bun to add sweetness and help the bacon stick.
- Add bacon and finish: Press the honey-coated top bun into the crumbled bacon to coat it well; alternatively, press the bacon directly into the jalapeno popper topping. Place the bun on top and serve the Jalapeno Popper Smash Burgers immediately for best taste and texture.
Notes
- The jalapeno popper topping can be made up to 3-4 days in advance and stored in the refrigerator; bring to room temperature before serving.
- Using parchment or wax paper when smashing the burgers prevents sticking and helps achieve a thin, even patty.
- Adjust the amount of jalapeno to control the spice level according to your preference.
- Cook bacon ahead of time and crumble for easy topping assembly.
- Ensure the skillet or grill is very hot before cooking burgers to get a perfect sear and caramelized edges.
- Use butter to toast buns on the skillet for added flavor and texture.
