This MEXICAN SMASHBURGER Recipe is the BEST of Both Worlds (Mexican Restaurant Style Hamburgesa)

Ingredients

• 1/4 cup Mayonnaise (regular, room temperature)
• 1/4 cup Mexican Crema (runny, similar to sour cream)
• 1 teaspoon Worcestershire Sauce (adds umami depth to the slather)
• 1 teaspoon Chili Powder (for color and mild heat)
• 1 clove Garlic (minced)
• 1 small Lime (juiced)
• 1 pound Ground Brisket Beef (80% lean, 20% fat for juicy patties)
• 8 pieces Bacon Strips (thick cut, cooked crispy)
• 1/2 cup Onion (thinly sliced)
• 2 pieces Jalapeño (sliced lengthwise, seeds removed for less heat)
• 4 slices Cheddar Cheese (sharp, melts well)
• 4 slices Monterey Jack Cheese (mild, creamy melt)
• 4 slices Thin‑Sliced Ham (pre‑cooked deli ham)
• 4 leaves Romaine Lettuce (washed and dried)
• 1 large Tomato (sliced)
• 4 pieces Burger Buns (soft brioche or potato rolls, lightly toasted)
• 1/4 cup Guacamole (optional, adds extra creaminess)
• 1 tablespoon Olive Oil (for sautéing onions if needed)
• to taste Salt (season beef and veggies)
• to taste Black Pepper (freshly ground)

Instructions

1. Make the Slather

   In a mixing bowl combine 1/4 cup mayonnaise, 1/4 cup Mexican crema, 1 tsp Worcestershire sauce, 1 tsp chili powder, the minced garlic clove, and the juice of one small lime. Stir until smooth and spreadable.

   Time: PT5M

2. Prep Toppings

   Slice the tomato, shred the lettuce leaves, slice jalapeños lengthwise (remove seeds if desired), thinly slice the onion, and set aside. Warm the ham slices in a dry pan for 30 seconds per side.

   Time: PT5M

3. Form Burger Balls

   Divide 1 lb ground brisket into 4 equal portions (about 3.5 oz each). Gently roll each portion into a loose ball; do not over‑handle.

   Time: PT5M

4. Cook Bacon

   Place the bacon strips on the pre‑heated griddle. Use the grill press to keep them flat and press gently. Cook 2‑3 minutes per side until crispy.

   Time: PT5M

   Temperature: High heat (around 450°F)

5. Sauté Onions & Jalapeños

   Add the sliced onion and jalapeño to the griddle using a bit of the bacon grease (or 1 tbsp olive oil). Cook, stirring occasionally, until softened and lightly caramelized, about 3‑4 minutes.

   Time: PT5M

   Temperature: Medium‑high

6. Preheat Griddle for Burgers

   Increase the griddle temperature until it’s smoking hot; a drop of water should sizzle and evaporate instantly.

   Time: PT2M

   Temperature: Very high (≈450‑500°F)

7. Cook First Batch of Smash Burgers

   Place two burger balls on the hot griddle, let sit 30 seconds, then smash with the grill press until about 1/4‑inch thick. Sprinkle a pinch of salt, pepper, and a dash of Worcestershire sauce. Cook 1½ minutes, flip, add a slice of cheddar and a slice of Monterey Jack, and cook another 1 minute until cheese melts.

   Time: PT6M

   Temperature: Very high (≈450‑500°F)

8. Cook Remaining Burgers

   Repeat step 7 with the remaining two burger balls, adding cheese after the flip.

   Time: PT6M

   Temperature: Very high (≈450‑500°F)

9. Toast Buns (Optional)

   Lightly butter the cut sides of the buns and place them cut‑side down on the griddle for 30 seconds until golden.

   Time: PT1M

   Temperature: Medium‑high

10. Assemble the Burger

    Spread a generous layer of slather on the bottom bun. Layer lettuce, tomato slice, a cooked patty with melted cheeses, crispy bacon strips, sautéed onions & jalapeños, two slices of ham, and a dollop of guacamole. Top with the bun crown and press lightly.

    Time: PT5M

Nutrition Facts

Calories

800

Protein

45 g

Carbohydrates

45 g

Fat

45 g

Fiber

3 g