Spicy Jalapeño-Onion Smash Burgers (Print version)
Crispy double-stack smash burgers pressed over thin onions and jalapeños, finished with American cheese and tangy burger sauce.
# Ingredients:
For the burger sauce
01 -
1/3 cup (75 g) mayonnaise
02 -
2 tablespoons ketchup
03 -
1 teaspoon Worcestershire sauce
04 -
1 teaspoon hot sauce, plus more to taste
05 -
1/2 teaspoon garlic powder
06 -
1/4 teaspoon smoked paprika
07 -
1 tablespoon finely chopped pickles or pickle relish
For the burgers
08 -
1 1/2 lb (680 g) 80/20 ground beef, kept cold
09 -
1 large yellow onion, very thinly sliced
10 -
2 fresh jalapeños, very thinly sliced
11 -
1 tablespoon canola oil or avocado oil
12 -
1 1/2 teaspoons kosher salt, divided
13 -
3/4 teaspoon black pepper, divided
14 -
4 slices American cheese
15 -
4 soft hamburger buns, split and toasted
16 -
Dill pickle chips, for serving
# Instructions:
01 -
Stir mayonnaise, ketchup, Worcestershire sauce, hot sauce, garlic powder, smoked paprika, and chopped pickles in a small bowl. Refrigerate until ready to use.
02 -
Divide the cold ground beef into 8 loose 3-ounce balls. Handle lightly and do not compress the meat.
03 -
Heat a large cast-iron skillet or griddle over high heat until very hot. Add the oil and spread it into a thin film.
04 -
Arrange the onion into 8 small mounds on the skillet. Top each mound with jalapeño slices and season lightly with some of the salt and pepper. Cook for 30-60 seconds.
05 -
Place one beef ball on each onion-jalapeño mound. Cover each with parchment and press firmly into a thin patty about 4 inches wide. Remove parchment and season the tops with remaining salt and pepper.
06 -
Cook undisturbed for 2-3 minutes until the edges are deeply browned. Scrape under each patty, flip onion side up, and place cheese on 4 patties. Cook 1-2 minutes more until the cheese melts.
07 -
Place one plain patty over each cheese-topped patty to make 4 double stacks. Set on toasted buns with burger sauce and pickle chips. Serve immediately.
# Good to know:
01 -
Keep the beef cold until it hits the skillet for the best crust.
02 -
Cook in batches if your skillet cannot hold 8 patties with space between them.
03 -
For milder burgers, remove the jalapeño seeds before slicing.