Backyard Jalapeno Smash Burger

Name: Backyard Jalapeno Smash Burger
Cook time: 15 min
Total time: 15 min
Ingredients: 0.5 lb Ground Beef; 2 slices of Cheddar Cheese; 1 Brioche Bun; 1 1/2 Jalapeños, fresh; 1/4 White Onion; 1 1/2 tbsp Butter; Some Heinz Tomato Ketchup; Some Salt, to taste (approx.); Some Pepper (Black), to taste (approx.)

This jalapeño smash burger layers thin, crisp-edged beef patties with melted cheddar, sweet onion, and a spicy kick from fresh jalapeños. Toasted brioche and a generous hit of ketchup balance the heat for a simple, bold backyard burger.

This jalapeño smash burger layers thin, crisp-edged beef patties with melted cheddar, sweet onion, and a spicy kick from fresh jal... Show more

By dwightsmith ·
Smash Burger Variation of Classic Hamburger

Health Grade

C · Balanced

Time

15 min

Price

2,35 €

Calories

1033 kcal

quick

easy

high protein

low sugar

Method

Wash the produce

Rinse the Jalapeño and White Onion under cool water, then dry them well so they slice cleanly and don't spit when they hit the hot pan.

Slice the vegetables

Trim the stem from the jalapeño and slice it into very thin rings. Peel the onion, cut it in half through the root, and slice it as thinly as you can into fine half-moons. Thin slices soften quickly and help the patties stay flat when you smash them.

Portion the beef

Divide the Ground Beef into 2 equal portions and gently roll each into a loose ball. Handle the meat lightly and do not press it into patties yet; a loose ball smashes into a thinner burger with better craggy edges.

Heat the skillet

Set a cast-iron skillet or flat griddle over medium-high heat and let it get thoroughly hot before you cook. You want the surface hot enough that the burgers sizzle hard on contact, which is what gives you that deep smash-burger crust.

Toast the buns

Add the Butter to the hot skillet. Split the Brioche Buns, place the cut sides down in the melted butter, and toast until golden brown and lightly crisp on the surface. Transfer them to a plate once toasted so they stay ready for assembly.

Smash and season

Spread the onion and jalapeño in 2 small piles on the hot cooking surface. Put one beef ball on top of each pile, then use a heavy spatula or burger press to press each one down very firmly until thin. Season the tops with Salt and Black Pepper right after smashing so the seasoning sticks to the meat.

Sear the patties

Let the patties cook about 2 minutes without moving them, until the edges look lacy and the bottoms develop a deep brown crust. Slide the spatula firmly underneath to scrape up all that browned surface, flip each patty, and immediately top each one with a slice of Cheddar Cheese. Cook about 1 minute more, just until the cheese is melted and the beef is cooked through.

Assemble and serve

Squeeze Heinz Ketchup onto the bottom halves of the toasted buns. Stack the cheesy patties, set them onto the dressed bun bottoms, cap with the tops, and serve right away while the burgers are hot and the buns are still buttery and crisp at the edges.