Fiery Jalapeno Popper Smash Burger

Ingredients

• 1 lb Ground beef (80/20) (Divided into 4 equal portions for patties)
• 4 pieces Brioche buns (Soft, buttery buns; keep sealed until use)
• 0.25 cup Cream cheese (Softened at room temperature)
• 0.25 cup Shredded cheddar cheese (Sharp or mild, according to preference)
• 0.25 cup Fresh jalapeños (Diced; remove seeds for less heat if desired)
• 4 slices Bacon slices (Cook until crispy; drain on paper towels)
• 1 tsp Olive oil (For cooking bacon)
• 4 leaves Lettuce leaves (Crisp, washed and patted dry)
• 1 medium Tomato (Sliced)
• 1 small Red onion (Sliced into rings)
• 4 slices Pickles (optional) (Adds tang; optional)
• to taste Salt
• to taste Black pepper

Instructions

1. Preheat Grill

   Heat the grill or grill pan over medium‑high heat until it’s hot enough to sizzle a drop of water.

   Time: PT5M

2. Form Beef Patties

   Divide the ground beef into 4 equal portions (about 4 oz each) and loosely shape each into a ball. Keep them refrigerated until ready to cook.

   Time: PT5M

3. Season Patties

   Season each ball generously with salt and freshly ground black pepper on all sides.

   Time: PT1M

4. Cook Bacon

   Heat a small skillet over medium heat, add 1 tsp olive oil, then lay the bacon slices in a single layer. Cook until crisp, about 5 minutes, turning once. Transfer to paper towels to drain.

   Time: PT5M

5. Prepare Jalapeño Popper Mixture

   In a mixing bowl combine the softened cream cheese, shredded cheddar, and diced jalapeños. Stir until smooth and evenly mixed.

   Time: PT5M

6. Smash the Burgers

   Place one beef ball onto the hot grill. Let it sit for about 30 seconds, then press firmly with a spatula to flatten to about ½‑inch thickness. Cook without moving for 4‑5 minutes until a deep brown crust forms.

   Time: PT5M

7. Flip and Finish Cooking

   Flip each patty and cook the other side for another 4‑5 minutes, or until the interior reaches your desired doneness (medium‑rare ≈ 130°F, medium ≈ 140°F).

   Time: PT5M

8. Toast Buns (Optional)

   Place the brioche buns cut side down on the grill for about 1 minute, just until lightly toasted.

   Time: PT1M

9. Assemble the Burger

   Spread a generous layer of the jalapeño popper mixture on the bottom bun. Top with the smashed patty, crispy bacon, lettuce leaf, tomato slice, onion ring, and pickles if using. Cap with the top bun.

   Time: PT2M

10. Serve

    Serve the burgers immediately while hot and enjoy the fiery, cheesy goodness.

    Time: PT0M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

30 g

Fat

25 g

Fiber

2 g