Jalapeno Popper Smash Burger

A Bacon Jalapeno Smash Burger combines crispy patties with two flavorful and complementary ingredients: savory bacon and spicy jalapenos. There are two great options for how to incorporate the flavors: by sautéing the fresh ingredients or by making a spicy-sweet bacon jam.

Option 1: Classic Smash Burger with Sautéed Jalapeños and Bacon

This recipe focuses on the traditional smash burger method, adding flavor with crispy bacon and fresh, sautéed jalapeños.

Ingredients

For the burger:

• 1 lb 80/20 ground beef, divided into eight 2-oz loose balls
• 8 slices pepper jack cheese
• 8 strips bacon, cooked crispy
• 2–3 fresh jalapeños, thinly sliced
• 4 brioche buns, buttered and toasted
• Thinly sliced red onion (optional)
• Lettuce (optional)
• Salt and black pepper

For the spicy mayo:

• ½ cup mayonnaise
• 1 tbsp ketchup
• 1–2 tbsp chopped pickled jalapeños (or juice)
• ½ tsp smoked paprika

Instructions

1. Prepare the spicy mayo: In a small bowl, whisk all the ingredients for the spicy mayo together until smooth. Set aside in the refrigerator.
2. Cook the bacon and jalapeños: In a cast-iron skillet or on a griddle, cook the bacon until crispy. Transfer it to a paper towel-lined plate. Sauté the fresh, sliced jalapeños in the remaining bacon fat until softened. Remove and set aside.
3. Smash the patties: Heat the same skillet or griddle until very hot. Place a ball of beef on the griddle. Cover with parchment paper and smash firmly with a sturdy spatula. Season with salt and black pepper.
4. Cook and flip: Cook for about 90 seconds until a deep golden-brown crust forms. Scrape under the patty to flip, then immediately add a slice of pepper jack cheese.
5. Assemble the burger: Stack two cheesy patties on a toasted bottom bun. Layer with the crispy bacon and sautéed jalapeños. Top with red onion, lettuce, and a generous spread of the spicy mayo on the top bun. 

Option 2: Smash Burger with Jalapeño Bacon Jam

For a deeper, more complex flavor, use a sweet and spicy bacon jam as a spread for the burger. 

Ingredients

For the jalapeño bacon jam:

• 1 lb thick-cut bacon, chopped
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 2–4 fresh jalapeños, finely diced (seeds removed for less heat)
• ½ cup brown sugar
• ¼ cup apple cider vinegar
• ¼ cup brewed coffee (optional)
• 1 tsp smoked paprika

For the burger:

• 2 lbs ground beef (80/20 blend), divided into loose balls
• 8 slices sharp cheddar or pepper jack cheese
• 4 brioche buns, buttered and toasted
• Salt and black pepper

Instructions

1. Make the bacon jam: Cook the chopped bacon in a skillet until crispy. Remove the bacon, reserving 2–3 tablespoons of the fat. Sauté the onions in the bacon fat until caramelized, then add the diced jalapeños and minced garlic. Stir in the brown sugar, apple cider vinegar, and optional coffee and paprika. Simmer for 20–25 minutes until the mixture is thick. Stir the cooked bacon back in and cook for 5 more minutes.
2. Smash the patties: Heat a large cast-iron skillet or flat-top griddle over high heat until smoking. Smash the loose beef balls into thin patties. Season with salt and pepper.
3. Cook and cheese: Cook for 90 seconds, then flip. Immediately add a slice of cheese to each patty and cook for another 60–90 seconds until melted.
4. Assemble the burger: Spread a generous spoonful of the warm jalapeño bacon jam on the bottom bun. Add two cheesy patties, then top with the other toasted bun.