Jalapeño Popper Smash Burger!

Ingredients

• 2.5 lb Chuck Roast (well‑marbled, trimmed of excess connective tissue)
• 1 tsp Salt (for seasoning meat and dough)
• 1/2 tsp Black Pepper (freshly cracked)
• 1 cup Milk (whole milk, for bun dough)
• 1 large Egg (room temperature, for bun dough and egg wash)
• 2 tsp Active Dry Yeast (proofed in warm milk)
• 1 tbsp Granulated Sugar (feeds the yeast)
• 3 cup Bread Flour (high‑protein flour for sturdy buns)
• 1 tsp Dough Conditioner (improves crumb and extensibility)
• 2 tbsp Unsalted Butter (softened, for bun dough and for toasting buns)
• 12 slices Bacon (thick‑cut, smoked if possible)
• 1 large Yellow Onion (thinly sliced)
• 2 tbsp Apple Cider Vinegar (adds acidity to bacon jam)
• 2 tbsp Brown Sugar (for sweetness in jam)
• 2 tbsp Brewed Coffee (strong, for depth in jam)
• 1/2 cup Raspberries (fresh or frozen, stems removed)
• 8 oz Cream Cheese (full‑fat block, for smoking and whipping)
• 2 tbsp Milk (for whipping) (helps achieve spreadable texture)
• 2 tbsp Ice Water (cools whipped cream cheese quickly)
• 1 tsp Chud Rub (optional, adds smoky spice to cream cheese)
• 4 slices American Cheese (standard burger cheese)
• 2 large Jalapeño Pepper (thinly sliced; seeds removed for less heat if desired)
• 2 tbsp Melted Butter (for toasting buns)

Instructions

1. Cube and Chill the Meat

   Trim the chuck roast, cut into 1‑inch cubes so they fit the grinder, then spread on a tray and place in the freezer for 30‑40 minutes until very cold.

   Time: PT35M

2. Grind the Beef

   Set the grinder to a small die, feed the frozen cubes through once, collect the ground meat in a bowl.

   Time: PT5M

3. Mix and Form Patties

   Gently fold the ground meat to distribute fat evenly, then portion into 3‑oz (or 4‑oz) balls. Lightly shape each ball, cover, and refrigerate for 5 minutes.

   Time: PT12M

4. Prepare Bun Dough

   In a bowl combine milk, egg, yeast, and sugar; let sit 2 minutes. Add bread flour, dough conditioner, and salt, mix until a shaggy dough forms, then knead 6‑8 minutes until smooth. Incorporate softened butter and knead another 2 minutes.

   Time: PT13M

5. First Rise

   Place dough in a greased bowl, cover, and let double in size for 1 hour 30 minutes at room temperature.

   Time: PT90M

6. Shape Buns

   Punch down the risen dough, divide into 90‑g portions, pinch seams closed, roll into smooth balls, then press each ball gently on a silicone baking sheet to flatten slightly.

   Time: PT10M

7. Second Rise

   Cover the shaped buns and let rise another 45 minutes until puffed.

   Time: PT45M

8. Egg Wash and Bake Buns

   Brush each bun with a beaten egg mixed with a splash of water, then bake in a pre‑heated 375°F oven for 20 minutes, rotating halfway for even color.

   Time: PT20M

   Temperature: 375°F

9. Make Bacon Jam – Render Bacon

   In a small skillet over medium heat, cook the bacon slices until crisp and the fat is rendered, about 5 minutes. Remove bacon, set aside, and reserve the rendered fat.

   Time: PT5M

10. Cook Onions

    Add the sliced onion to the same pan with a splash of the bacon fat, sauté until deep caramelized, about 10‑15 minutes.

    Time: PT15M

11. Add Jam Flavors

    Stir in apple cider vinegar, brown sugar, brewed coffee, and raspberries. Cook 5 minutes until raspberries break down.

    Time: PT5M

12. Simmer Jam

    Return the crisp bacon to the pan, lower heat, and let the mixture simmer gently for 30 minutes, stirring occasionally, until thick and jam‑like.

    Time: PT30M

13. Smoke Cream Cheese

    Place the 8‑oz block of cream cheese on the offset smoker set to 150°F. Smoke for 30 minutes until the surface is lightly amber and the cheese is softened.

    Time: PT30M

    Temperature: 150°F

14. Whip Cream Cheese

    Transfer the smoked cheese to a mixing bowl, add 2 tbsp milk, 2 tbsp ice water, and 1 tsp Chud Rub. Using a hand mixer, whip on high for 2‑3 minutes until airy and spreadable.

    Time: PT5M

15. Smoke Burger Patties

    Pre‑heat the offset smoker to 180°F. Place the chilled patties directly on the grill grates and smoke for 30 minutes.

    Time: PT30M

    Temperature: 180°F

16. Sear and Smash Patties

    Heat a cast‑iron skillet or flat‑top griddle over high heat, add a thin layer of melted butter. Place a smoked patty on the surface, immediately press with a burger press or spatula for 30 seconds, flip, add a slice of American cheese, and melt for another 30 seconds.

    Time: PT5M

17. Toast Buns

    Brush the cut sides of each baked bun with melted butter and toast on the hot griddle until golden, about 1 minute per side.

    Time: PT2M

18. Assemble the Burger

    Spread a generous layer of smoked whipped cream cheese on the bottom bun, add the cheese‑melted patty, top with thinly sliced jalapeños, a spoonful of raspberry‑bacon jam, and finish with the top bun.

    Time: PT5M

Nutrition Facts

Calories

800

Protein

45 g

Carbohydrates

60 g

Fat

45 g

Fiber

2 g