Jalapeno Popper Smashburger
Jalapeno Popper Smashburger
Ingredients
For the Raspberry Bacon Jam
- 1 pound bacon, diced
- 1 white onion, diced
- 1/4 cup black coffee, or a double shot of espresso
- 2 tablespoons apple cider vinegar
- 1/4 cup brown sugar
- 1 cup fresh raspberries
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
For the Smashburgers
- 1 1/2 pounds ground beef, 75/25 blend, formed into 4 ounce balls
- 2 jalapeños, thinly sliced
- 1 tablespoon Texas Jalapeño Salt, as needed
- 8 slices Havarti cheese
- 4 pretzel buns
- 1/2 cup whipped cream cheese, as needed
Instructions
- 1
To make the Raspberry Bacon Jam, heat a heavy-bottom skillet over medium-high heat. Add the diced bacon and cook for 10 to 15 minutes, stirring occasionally, until crispy with a slight chew. Drain the bacon, reserving a small amount of drippings in the pan, and set the bacon aside.
⏱️ 15 min
- 2
Add the diced white onion to the same skillet with the reserved drippings. Sauté for 3 minutes, or until softened and fragrant.
⏱️ 3 min
- 3
Stir in the black coffee, apple cider vinegar, brown sugar, and fresh raspberries. Bring to a simmer, stirring until the raspberries begin to break down. Season with salt and black pepper to taste.
⏱️ 5 min
- 4
Return the cooked bacon to the pan. Reduce the heat to medium-low and simmer for 45 to 50 minutes, stirring occasionally, until the bacon jam has thickened to a jam-like consistency. Remove from heat and set aside.
⏱️ 50 min
- 5
To prepare the burgers, heat a skillet or griddle over medium-high heat. Place two 4 ounce beef balls onto the hot surface.
⏱️ 1 min
- 6
Place a generous amount of thinly sliced jalapeños on top of each beef ball. Using a burger press and a piece of parchment paper, smash each beef ball down into a thin patty, ensuring the jalapeños are pressed into the meat. Season generously with Texas Jalapeño Salt.
⏱️ 2 min
- 7
Cook the patties for about 90 seconds. Carefully scrape the edges of the patties with a spatula to keep the crust intact, then flip them.
⏱️ 2 min
- 8
Immediately place a slice of Havarti cheese on top of each flipped patty. Allow the cheese to melt for 30 more seconds. Remove the patties from the griddle and repeat for the remaining beef balls.
⏱️ 1 min
- 9
To assemble the burgers, spread a generous amount of whipped cream cheese onto the bottom half of each pretzel bun. Place two cooked jalapeno patties on top of the cream cheese.
⏱️ 2 min
- 10
Spread a good amount of the prepared raspberry bacon jam onto the interior surface of the top half of each pretzel bun. Place the top bun onto the assembled burger and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Jalapeno Popper Smashburger
For the Raspberry Bacon Jam
- 1 pound bacon, diced
- 1 white onion, diced
- 1/4 cup black coffee, or a double shot of espresso
- 2 tablespoons apple cider vinegar
- 1/4 cup brown sugar
- 1 cup fresh raspberries
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
For the Smashburgers
- 1 1/2 pounds ground beef, 75/25 blend, formed into 4 ounce balls
- 2 jalapeños, thinly sliced
- 1 tablespoon Texas Jalapeño Salt, as needed
- 8 slices Havarti cheese
- 4 pretzel buns
- 1/2 cup whipped cream cheese, as needed
Instructions
- 1
To make the Raspberry Bacon Jam, heat a heavy-bottom skillet over medium-high heat. Add the diced bacon and cook for 10 to 15 minutes, stirring occasionally, until crispy with a slight chew. Drain the bacon, reserving a small amount of drippings in the pan, and set the bacon aside.
⏱️ 15 min - 2
Add the diced white onion to the same skillet with the reserved drippings. Sauté for 3 minutes, or until softened and fragrant.
⏱️ 3 min - 3
Stir in the black coffee, apple cider vinegar, brown sugar, and fresh raspberries. Bring to a simmer, stirring until the raspberries begin to break down. Season with salt and black pepper to taste.
⏱️ 5 min - 4
Return the cooked bacon to the pan. Reduce the heat to medium-low and simmer for 45 to 50 minutes, stirring occasionally, until the bacon jam has thickened to a jam-like consistency. Remove from heat and set aside.
⏱️ 50 min - 5
To prepare the burgers, heat a skillet or griddle over medium-high heat. Place two 4 ounce beef balls onto the hot surface.
⏱️ 1 min - 6
Place a generous amount of thinly sliced jalapeños on top of each beef ball. Using a burger press and a piece of parchment paper, smash each beef ball down into a thin patty, ensuring the jalapeños are pressed into the meat. Season generously with Texas Jalapeño Salt.
⏱️ 2 min - 7
Cook the patties for about 90 seconds. Carefully scrape the edges of the patties with a spatula to keep the crust intact, then flip them.
⏱️ 2 min - 8
Immediately place a slice of Havarti cheese on top of each flipped patty. Allow the cheese to melt for 30 more seconds. Remove the patties from the griddle and repeat for the remaining beef balls.
⏱️ 1 min - 9
To assemble the burgers, spread a generous amount of whipped cream cheese onto the bottom half of each pretzel bun. Place two cooked jalapeno patties on top of the cream cheese.
⏱️ 2 min - 10
Spread a good amount of the prepared raspberry bacon jam onto the interior surface of the top half of each pretzel bun. Place the top bun onto the assembled burger and serve immediately.
⏱️ 2 min