Description
This Jalapeño-Onion Smash Burgers recipe delivers juicy, crispy-edged beef patties topped with melted cheddar cheese and a flavorful sautéed jalapeño and onion mixture. Toasted brioche buns are spread with a tangy mayo-ketchup-mustard sauce and layered with fresh lettuce and pickles for the perfect spicy, smoky burger experience made on the stovetop using a cast-iron skillet or griddle.
Ingredients
Scale
Beef Patties
- 1 1/2 pounds ground beef (80/20 blend)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons butter
Toppings
- 1 large onion, thinly sliced
- 2 fresh jalapeños, thinly sliced
- 4 slices cheddar cheese or pepper jack for extra spice
- Lettuce leaves
- Pickle slices
Buns and Sauce
- 4 brioche buns, toasted
- 2 tablespoons mayonnaise
- 2 tablespoons ketchup
- 1 teaspoon mustard
Instructions
- Prepare the beef balls: Divide the ground beef into 4 equal portions and shape each loosely into a ball. Season each with salt, black pepper, and garlic powder ensuring the seasoning is well distributed.
- Sauté the jalapeños and onions: Heat a cast-iron skillet or griddle over medium-high heat. Add butter and swirl to coat the surface. Add the thinly sliced onions and jalapeños and cook for 3 to 4 minutes until they soften and develop a slight char. Remove from skillet and set aside.
- Cook the smashed patties: Place the beef balls on the hot skillet, then firmly smash each ball with a spatula to create thin patties. Let cook undisturbed for 2 to 3 minutes until edges are crispy and browned.
- Flip and add cheese and toppings: Flip each patty carefully. Immediately top each with a slice of cheddar or pepper jack cheese and spoon a generous amount of the cooked jalapeño-onion mixture onto each patty. Cook for another 1 to 2 minutes until cheese melts and patties are fully cooked.
- Prepare the buns and sauce: Toast the brioche buns to a golden brown. In a small bowl, combine mayonnaise, ketchup, and mustard to create a creamy, tangy sauce. Spread this sauce on the top and bottom buns.
- Assemble the burgers: Place lettuce leaves and pickle slices on the bottom bun, add the cheesy jalapeño-onion smash patty on top, then cover with the top bun. Serve the burgers hot for best flavor and texture.
Notes
- For double-stacked burgers, shape 8 thinner patties instead of 4 thicker ones.
- To reduce the spiciness, use only half the jalapeños or substitute with mild poblano peppers.
