Jalapeño Popper Burger from Tony Beef in Galloway, NJ!! ️ Insanely delicious.

Ingredients

• 1 lb Ground Beef (80/20) (Divided into two thick patties, room temperature)
• 2 Jalapeño Peppers (Thinly sliced, seeds removed for less heat if desired)
• 1 tsp Kosher Salt (Season patties just before cooking)
• 2 tbsp Unsalted Butter (Softened, for buttering buns and grill)
• 2 Bio Brioche Buns (Store‑bought or homemade, split top and bottom)
• 4 tbsp Jalapeño Cheddar Cream Cheese (Softened cream cheese mixed with diced jalapeños and shredded cheddar)
• 1/2 cup Sharp Cheddar Cheese (Shredded, for topping the patty)
• 2 tbsp Bacon Jam (Sweet‑savory jam, spread on top bun)

Instructions

1. Prepare Jalapeño Cheddar Cream Cheese

   In a mixing bowl, combine softened cream cheese, 1 tablespoon diced jalapeño, and 2 tablespoons shredded cheddar; mix until smooth.

   Time: PT5M

2. Form Beef Patties

   Divide the ground beef into two equal portions and gently shape each into a thick patty about 1.5 inches thick; make a shallow indentation in the center to prevent puffing.

   Time: PT5M

3. Preheat Cooking Surface

   Heat the cast‑iron skillet or grill over medium‑high heat until a drop of water sizzles and evaporates.

   Time: PT5M

   Temperature: Medium‑high

4. Butter and Toast Buns

   Lightly brush the cut sides of each bun with softened butter. Place them butter‑side‑down on the hot skillet and toast until golden, about 30 seconds per side.

   Time: PT2M

   Temperature: Medium‑high

5. Add Jalapeños and Smash Patties

   Place a few jalapeño slices on each patty, sprinkle with salt, then lay the patty on the skillet. Using a spatula or grill press, smash the patty firmly until it spreads to about 1/2 inch thickness.

   Time: PT2M

   Temperature: Medium‑high

6. Cook Patties and Melt Cheese

   Cook the smashed patty for 3‑4 minutes, then flip. Immediately sprinkle the shredded cheddar over the cooked side, cover the skillet with a lid for 1‑2 minutes to melt the cheese, and cook another 2‑3 minutes until the meat reaches 160°F internal temperature.

   Time: PT5M

   Temperature: Medium‑high

7. Assemble the Burger

   Spread the jalapeño cheddar cream cheese on the bottom toasted bun, place the cheese‑melted patty on top, drizzle bacon jam over the patty, and finish with the top bun.

   Time: PT2M

Nutrition Facts

Calories

800

Protein

45g

Carbohydrates

45g

Fat

45g

Fiber

2g

Ingredient Substitutions

• Instead of Ground Beef (80/20): Ground turkey (lean), Ground bison
• Instead of Jalapeño Peppers: Pickled jalapeños, Fresh serrano peppers
• Instead of Kosher Salt: Sea salt, Table salt (use less)
• Instead of Unsalted Butter: Margarine, Olive oil (brush)
• Instead of Bio Brioche Buns: Potato rolls, Gluten‑free buns
• Instead of Jalapeño Cheddar Cream Cheese: Plain cream cheese with hot sauce, Spicy goat cheese
• Instead of Sharp Cheddar Cheese: Monterey Jack, Pepper Jack
• Instead of Bacon Jam: Maple‑bacon glaze, BBQ sauce

Equipment Needed

• Cast Iron Skillet or Grill
• Spatula or Grill Press
• Mixing Bowl
• Knife
• Cutting Board
• Butter Brush (optional)
• Serving Plate (optional)

Critical Steps — Do Not Skip

• Smashing the patty evenly to achieve a thin, crispy edge
• Ensuring the bun is buttered and toasted just before assembly
• Melted cheddar must fully cover the patty before adding bacon jam

Chef Tips from the Video

• For extra crunch, add a few crispy fried onion strings on top of the bacon jam.
• Use a heavy cast‑iron press or a second skillet to achieve an even smash.
• A dash of smoked paprika in the beef mixture adds a subtle smoky depth.

Troubleshooting

Storage

Refrigerator: Store any leftover patties, cream cheese spread, and bacon jam in airtight containers for up to 3 days.

Freezer: Raw formed patties can be frozen for up to 2 months; thaw before cooking.

Room temperature: Assembled burgers should be consumed immediately; do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Mix the jalapeño cheddar cream cheese a day ahead and store in the refrigerator.
• Prepare bacon jam in advance; it keeps well sealed for up to 2 weeks.
• Form the beef patties, cover, and refrigerate for up to 24 hours before cooking.

Frequently Asked Questions