Jalapeño Onion Smash Burger
Jalapeño Onion Smash Burger
Ingredients
For the New School American Cheese Spread
- 12 ounces whipped cream cheese, softened
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, (optional, for extra heat)
- 1/2 cup sharp cheddar cheese, shredded
For the Burger Patties
- 1 1/2 pounds ground beef, 80/20 blend
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1/2 onion, thinly sliced
- 1 jalapeño, thinly sliced
- 8 slices American cheese, New School Quality
- 2 tablespoons vegetable oil, or other high smoke point oil
For the Burger Sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 2 tablespoons dill pickle relish
- 1 tablespoon yellow mustard
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
For Assembly
- 4 Martin's potato rolls
Instructions
- 1
Prepare the New School American Cheese Spread: In a medium bowl, combine the softened whipped cream cheese, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using). Add the shredded sharp cheddar cheese. Mix thoroughly with a spoon or spatula until all ingredients are well combined and the spread is smooth. Set aside.
⏱️ 5 min
- 2
Prepare the Burger Sauce: In a small bowl, whisk together the mayonnaise, ketchup, dill pickle relish, yellow mustard, smoked paprika, garlic powder, and onion powder until smooth. Taste and adjust seasonings as needed. Set aside.
⏱️ 5 min
- 3
Prepare the Burger Patties: Divide the ground beef into 8 equal portions (about 3 ounces each) and gently form them into loose balls. Do not overwork the meat. Season the sliced onion and jalapeño with a pinch of salt and pepper.
⏱️ 5 min
- 4
Heat the Griddle: Heat a large cast-iron griddle or heavy-bottomed skillet over medium-high heat until very hot, about 5 minutes. Add the vegetable oil and spread it evenly.
⏱️ 5 min
- 5
Smash and Cook Patties (Batch 1): Place 4 beef balls on the hot griddle. Immediately place a piece of parchment paper over each beef ball and use a sturdy burger press or a heavy spatula to smash them flat into thin patties, about 1/4-inch thick. Remove the parchment paper. Season the raw patties generously with kosher salt, black pepper, and garlic powder. Immediately scatter a portion of the thinly sliced onion and jalapeño on top of each raw patty. Cook for 2-3 minutes until a deep brown crust forms on the bottom.
⏱️ 5 min
- 6
Flip and Melt Cheese (Batch 1): Flip the patties. Immediately place one slice of American cheese on top of each cooked patty. Continue to cook for another 1-2 minutes, or until the cheese is melted and the patties are cooked through. Transfer the cooked patties to a plate and cover loosely with foil to keep warm. Repeat for the remaining 4 beef balls and vegetables.
⏱️ 5 min
- 7
Prepare the Buns: While the second batch of patties is cooking, lightly toast or steam the Martin's potato rolls. You can do this by placing them cut-side down on the griddle for 30 seconds, or by wrapping them in a damp paper towel and microwaving for 15-20 seconds.
⏱️ 2 min
- 8
Assemble the Burgers: Spread a generous amount of the New School American Cheese Spread on the bottom half of each toasted potato roll. Stack two cheesy burger patties (with the seared jalapeño and onion mixture) on top of the cheese-spread-coated bottom bun. Spread the Burger Sauce on the top half of each potato roll. Place the top bun onto the stacked patties.
⏱️ 5 min
- 9
Serve: Cut each burger in half and serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Jalapeño Onion Smash Burger
Ingredients
For the New School American Cheese Spread
- 12 ounces whipped cream cheese, softened
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, (optional, for extra heat)
- 1/2 cup sharp cheddar cheese, shredded
For the Burger Patties
- 1 1/2 pounds ground beef, 80/20 blend
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1/2 onion, thinly sliced
- 1 jalapeño, thinly sliced
- 8 slices American cheese, New School Quality
- 2 tablespoons vegetable oil, or other high smoke point oil
For the Burger Sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 2 tablespoons dill pickle relish
- 1 tablespoon yellow mustard
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
For Assembly
- 4 Martin's potato rolls
Instructions
- 1
Prepare the New School American Cheese Spread: In a medium bowl, combine the softened whipped cream cheese, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using). Add the shredded sharp cheddar cheese. Mix thoroughly with a spoon or spatula until all ingredients are well combined and the spread is smooth. Set aside.
⏱️ 5 min - 2
Prepare the Burger Sauce: In a small bowl, whisk together the mayonnaise, ketchup, dill pickle relish, yellow mustard, smoked paprika, garlic powder, and onion powder until smooth. Taste and adjust seasonings as needed. Set aside.
⏱️ 5 min - 3
Prepare the Burger Patties: Divide the ground beef into 8 equal portions (about 3 ounces each) and gently form them into loose balls. Do not overwork the meat. Season the sliced onion and jalapeño with a pinch of salt and pepper.
⏱️ 5 min - 4
Heat the Griddle: Heat a large cast-iron griddle or heavy-bottomed skillet over medium-high heat until very hot, about 5 minutes. Add the vegetable oil and spread it evenly.
⏱️ 5 min - 5
Smash and Cook Patties (Batch 1): Place 4 beef balls on the hot griddle. Immediately place a piece of parchment paper over each beef ball and use a sturdy burger press or a heavy spatula to smash them flat into thin patties, about 1/4-inch thick. Remove the parchment paper. Season the raw patties generously with kosher salt, black pepper, and garlic powder. Immediately scatter a portion of the thinly sliced onion and jalapeño on top of each raw patty. Cook for 2-3 minutes until a deep brown crust forms on the bottom.
⏱️ 5 min - 6
Flip and Melt Cheese (Batch 1): Flip the patties. Immediately place one slice of American cheese on top of each cooked patty. Continue to cook for another 1-2 minutes, or until the cheese is melted and the patties are cooked through. Transfer the cooked patties to a plate and cover loosely with foil to keep warm. Repeat for the remaining 4 beef balls and vegetables.
⏱️ 5 min - 7
Prepare the Buns: While the second batch of patties is cooking, lightly toast or steam the Martin's potato rolls. You can do this by placing them cut-side down on the griddle for 30 seconds, or by wrapping them in a damp paper towel and microwaving for 15-20 seconds.
⏱️ 2 min - 8
Assemble the Burgers: Spread a generous amount of the New School American Cheese Spread on the bottom half of each toasted potato roll. Stack two cheesy burger patties (with the seared jalapeño and onion mixture) on top of the cheese-spread-coated bottom bun. Spread the Burger Sauce on the top half of each potato roll. Place the top bun onto the stacked patties.
⏱️ 5 min - 9
Serve: Cut each burger in half and serve immediately.
⏱️ 3 min