The Perfect Jalapeño Popper Smashburger Recipe

Ingredients

• 4 oz Bacon (diced, rendered until crisp)
• 1/2 cup White Onion (finely diced)
• 1/4 cup Fresh Raspberries (lightly crushed)
• 2 tbsp Apple Cider Vinegar
• 2 tbsp Brown Sugar
• 1/4 cup Black Coffee (Espresso) (strong brewed espresso)
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 8 oz Ground Beef (75% lean / 25% fat) (divided into two equal patties)
• 8 slices Jalapeno (thinly sliced, seeds removed if less heat desired)
• 2 slice Havarti Cheese (sliced, good melt)
• 2 tbsp Whipped Cream Cheese (softened)
• 2 piece Burger Buns (soft sandwich buns, toasted if desired)

Instructions

1. Render Bacon

   Heat a skillet over medium‑high heat and add the diced bacon. Stir constantly until the fat fully renders and the pieces are crisp.

   Time: PT5M

2. Drain Bacon

   Using a slotted spoon, transfer the crisp bacon to a paper‑towel‑lined plate. Carefully pour off excess grease from the pan.

   Time: PT1M

3. Sauté Onion

   Return the skillet to medium‑high heat, add the diced white onion, and sauté for about 3 minutes until translucent and fragrant.

   Time: PT3M

4. Add Jam Base Ingredients

   Stir in the espresso, apple cider vinegar, brown sugar, crushed raspberries, salt, and pepper. Mix until the sugar dissolves.

   Time: PT2M

5. Simmer Bacon Jam

   Return the rendered bacon to the pan, lower the heat to medium‑low, and let the mixture simmer uncovered for 45 minutes, stirring occasionally, until thickened to a jam‑like consistency.

   Time: PT45M

6. Form Burger Patties

   While the jam simmers, divide the ground beef into two equal portions (about 4 oz each) and gently shape into loose balls; do not over‑work the meat.

   Time: PT5M

7. Pre‑heat Cooking Surface

   Increase the skillet heat to high and let it become very hot (about 400°F) before cooking the burgers.

   Time: PT2M

   Temperature: 400°F

8. Smash First Side

   Place one beef ball in the skillet, immediately scatter 4 jalapeno slices on top, and press down firmly with a spatula to flatten into a thin patty. Cook for 2 minutes without moving.

   Time: PT2M

   Temperature: 400°F

9. Flip and Add Cheese

   Scrape up the edges to keep the crust intact, flip the patty, and immediately place a slice of Havarti cheese on top. Cook another 2 minutes until the cheese melts.

   Time: PT2M

   Temperature: 400°F

10. Assemble the Burger

    Spread 1 tbsp of whipped cream cheese on the bottom bun, layer both cheese‑topped patties, then dollop a generous spoonful of the bacon jam on the top bun. Close the sandwich and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

820

Protein

42 g

Carbohydrates

46 g

Fat

48 g

Fiber

4 g

Ingredient Substitutions

• Instead of Bacon: Turkey bacon
• Instead of White Onion: Yellow onion
• Instead of Fresh Raspberries: Frozen raspberries
• Instead of Apple Cider Vinegar: White vinegar
• Instead of Brown Sugar: White sugar
• Instead of Black Coffee (Espresso): Strong brewed coffee
• Instead of Ground Beef (75% lean / 25% fat): 80/20 ground beef
• Instead of Jalapeno: Pickled jalapenos
• Instead of Havarti Cheese: Swiss cheese, Mild cheddar
• Instead of Whipped Cream Cheese: Regular cream cheese, whipped
• Instead of Burger Buns: Potato rolls

Equipment Needed

• Skillet
• Spatula
• Mixing Bowl
• Knife
• Cutting Board
• Measuring Spoons
• Measuring Cups
• Tongs (optional)
• Plate
• Kitchen Scale (optional)

Critical Steps — Do Not Skip

• Render bacon until crisp to develop deep flavor.
• Simmer bacon jam for the full 45 minutes to achieve proper thickness.
• Pre‑heat the skillet to a very high temperature before smashing the patties.
• Press the patty quickly to create a caramelized crust.
• Melt Havarti cheese just before removing the burger to avoid overcooking.

Chef Tips from the Video

• Use a cast‑iron skillet for the best sear and heat retention.
• Espresso adds a subtle bitterness that balances the sweet jam.
• A pinch of smoked paprika in the jam adds an extra layer of smokiness.
• Lightly toast the buns with a dab of butter for added texture.

Troubleshooting

Storage

Refrigerator: Store the bacon jam in an airtight container for up to 2 weeks.

Freezer: Freeze jam in a sealed jar for up to 2 months; thaw in the fridge before use.

Room temperature: Do not store at room temperature; the jam may spoil.

Make-Ahead Tips

• Prepare the bacon jam up to 2 days ahead; refrigerate and gently reheat before assembling.
• Form the beef patties, cover, and keep them in the fridge for up to 12 hours.

Frequently Asked Questions