Jalapeño Popper Smashburger
Alf's Kitchen shared this in an Instagram post. SeeMeCook wrote it up from the post as a full recipe and added ingredient weights and nutrition.
See the original postImported by K Kampani on SeeMeCook
An award-winning smashburger that combines the creamy, spicy flavors of a jalapeño popper with a perfectly seared beef patty. This burger has become a staple for its bold flavor profile and unique build.
- Time
- 25 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten, dairy, and eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 30 g
- 14 g
- 16 g
- 55 g
- 60 g
- 2 g
Weights are estimates. Together, the ingredients weigh about 400 g before cooking, which is about 400 g per serving.
Steps
Preheat a cast iron skillet or flat top griddle over high heat until it begins to smoke slightly.
While the pan heats, prepare the jalapeños by slicing them into thin rounds. If you prefer less heat, remove the seeds.
Place the two 4oz balls of ground beef onto the hot surface. Use a heavy press or spatula to smash them down completely flat until they are very thin with jagged edges.
Season the smashed patties generously with salt and black pepper.
Cook for about 2 minutes until the edges are dark brown and crispy. Flip the patties.
Immediately place a slice of cheddar cheese on each patty. On one of the patties, add a dollop of cream cheese and the sliced jalapeños.
Add the crispy bacon slices on top of the cream cheese and jalapeños.
Stack the second cheesy patty on top of the first to create a double burger.
Place the stacked patties onto the toasted brioche bun and serve immediately.
Notes
This recipe is a reconstruction of Alf's Kitchen's signature burger. For the best results, ensure the skillet is screaming hot to get the characteristic 'lace' edges on the smashburger. You can also roast the jalapeños beforehand for a smokier flavor.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1184
- Protein
- 67 g
- Carbs
- 33 g
- Fat
- 86 g
- Fiber
- 1 g
Where the calories come from
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