THE SPICY JALAPEÑO SMASHBURGER

Ingredients

• 1.5 lb Ground Beef (80/20 lean‑to‑fat ratio, cold)
• 2 Jalapeño Peppers (Medium size, seeded and thinly sliced; wear gloves)
• 1 Yellow Onion (Small, finely diced)
• 2 Garlic Cloves (Minced)
• 2 Poblano Peppers (Roasted, skins removed, flesh roughly chopped)
• 1/2 cup Sour Cream (Full‑fat for richness)
• 2 tbsp Lime Juice (Freshly squeezed)
• 2 tbsp Milk (Whole milk, used to loosen poblano cream if needed)
• 2 Egg Whites (From large eggs, lightly beaten; used to brush buns)
• 4 slices Pepper Jack Cheese (Colby‑pepper jack, melted on patty)
• 4 Hamburger Buns (Sesame‑seed‑free, sturdy brioche style)
• 2 tbsp Olive Oil (For brushing buns and cooking patties)
• 1 tsp Salt (Kosher or sea salt)
• 1/2 tsp Black Pepper (Freshly ground)
• 2 tbsp Dried Minced Onion (For topping the bun before egg‑white brush)

Instructions

1. Roast Poblano Peppers

   Preheat the oven to 450°F (230°C). Slice the poblano peppers in half lengthwise, remove stems and seeds, place skin side up on a baking sheet, and roast for about 25 minutes until the skins are charred and the flesh is soft.

   Time: PT25M

   Temperature: 450°F

2. Steam and Peel

   Transfer the hot peppers to a large Ziploc bag, seal, and let them steam for 10–15 minutes. After steaming, gently peel off the charred skins; most will slip off easily. Discard any remaining black bits.

   Time: PT15M

3. Make Poblano Cream

   Place the peeled poblano flesh in a food processor. Add 1/2 cup sour cream, 2 tbsp lime juice, and 2 tbsp milk. Pulse until smooth. Taste and season with a pinch of salt and pepper. If the mixture is too thick, add a little more milk; if too thin, add a bit more sour cream.

   Time: PT5M

4. Prep Jalapeño & Onion

   Wear disposable gloves. Slice the jalapeños lengthwise, remove seeds and membranes, then dice into thin strips. Dice the onion finely. Set aside in a bowl.

   Time: PT5M

5. Season Ground Beef

   In a large mixing bowl combine the ground beef, diced jalapeño, diced onion, minced garlic, 1 tsp salt, and 1/2 tsp black pepper. Mix gently with hands until just combined; over‑mixing makes the burger tough.

   Time: PT5M

6. Form Burger Balls

   Divide the seasoned meat into 4 equal portions (about 6 oz each). Gently roll each portion into a loose ball and set aside on a plate.

   Time: PT5M

7. Preheat Skillet

   Place a cast‑iron skillet over high heat. Add 1 tbsp olive oil and let it heat until shimmering, about 2 minutes.

   Time: PT2M

8. Brush and Toast Buns

   Mix the egg whites with a splash of water (about 1 tsp). Lightly brush the cut sides of each bun with the egg‑white mixture, then sprinkle dried minced onion on top. Place buns cut‑side down in the hot skillet for 2–3 minutes until golden and slightly crisp.

   Time: PT3M

9. Cook & Smash Patties

   Place one meat ball in the skillet. Using a sturdy spatula, press firmly to flatten the patty to about 1/4‑inch thickness. Cook for 2 minutes, then flip, add a slice of pepper jack cheese, and cook another 2–3 minutes until the cheese melts and the edges are crispy.

   Time: PT6M

10. Assemble the Burger

    Spread a generous spoonful of the poblano cream on the bottom bun, place the cheesy smash patty on top, then crown with the toasted bun. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

30g

Carbohydrates

45g

Fat

30g

Fiber

3g