Quadruple Jalapeño Popper Smash Burgers
Crispy double smash burgers loaded with four layers of jalapeño flavor: fresh griddled jalapeños, sweet candied jalapeños, creamy jalapeño-ranch popper sauce, and crunchy jalapeño kettle chips. Pepper Jack cheese and crispy bacon turn it into an easy backyard mashup that tastes like a jalapeño popper collided with a smash burger.
Equipment
- Outdoor flat-top griddle or large cast-iron skillet
- Burger press or sturdy metal spatula
- Metal griddle spatula
- Parchment paper cut into small squares
- Mixing bowl
- Tongs
- Instant-read meat thermometer
- Paper towels
Ingredients
FOR THE BURGERS
- 1 1/2 pounds 80/20 ground chuck
- 2 fresh jalapeños thinly sliced
- 8 slices Pepper Jack cheese
- 8 slices bacon cooked until crisp
- 1/2 cup candied jalapeños drained
- 1 1/2 cups jalapeño-flavored kettle chips roughly crushed
- 4 brioche burger buns
- 2 tablespoons softened butter for toasting buns
- Kosher salt to taste
- Coarse black pepper to taste
- Garlic powder to taste
- 1 teaspoon neutral high-heat oil as needed for jalapeños
FOR THE JALAPEÑO POPPER SAUCE
- 4 ounces cream cheese softened
- 1/4 cup jalapeño ranch dressing
- 2 tablespoons sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fresh lime juice
- 1/4 teaspoon coarse black pepper
- Small pinch kosher salt
Instructions
MAKE THE JALAPEÑO POPPER SAUCE
- Combine softened cream cheese, jalapeño ranch, sour cream, garlic powder, lime juice, black pepper, and a small pinch of kosher salt.
- Mix until smooth and spreadable.
- Set aside while preparing the burgers.
COOK THE BACON
- Cook the bacon until crisp.
- Transfer to paper towels to drain.
- Once cool enough to handle, break each slice in half.
- Set aside.
PORTION THE BEEF
- Divide 1 1/2 pounds of 80/20 ground chuck into 8 loose portions of approximately 3 ounces each.
- Gently form each portion into a loose ball without tightly packing or kneading the beef.
- Keep refrigerated until the griddle is ready.
PREHEAT THE GRIDDLE
- Preheat a flat-top griddle or large cast-iron skillet over medium-high to high heat.
- Target a surface temperature of approximately 400–450°F.
GRIDDLE THE FRESH JALAPEÑOS
- Lightly oil the cooking surface if necessary.
- Add the thinly sliced fresh jalapeños.
- Cook approximately 1–2 minutes until they begin to blister and soften.
- Divide the peppers into 8 small piles on the cooking surface.
SMASH THE BURGERS
- Place one cold beef ball directly over each pile of jalapeños.
- Place a square of parchment paper over each beef ball.
- Using a burger press or sturdy metal spatula, firmly smash each portion into a very thin patty.
- Hold firm pressure for approximately 10 seconds.
- Remove the parchment.
- Season the exposed beef with kosher salt, coarse black pepper, and garlic powder.
- Do not continue pressing the patties while they cook.
DEVELOP THE CRUST
- Cook the patties undisturbed for approximately 2 minutes or until the edges become deeply browned and crispy.
FLIP AND ADD CHEESE
- Use a sharp metal spatula to firmly scrape underneath each patty, preserving the browned crust.
- Flip each patty.
- Immediately top each burger with one slice of Pepper Jack cheese.
- Continue cooking for approximately 1–2 minutes or until the cheese melts and the ground beef reaches a safe minimum internal temperature of 160°F.
TOAST THE BUNS
- Lightly spread the cut surfaces of the brioche buns with softened butter.
- Place cut-side-down on the hot griddle.
- Toast for approximately 30–60 seconds or until golden brown.
- Remove from the heat.
BUILD EACH BURGER
- Spread a thin layer of Jalapeño Popper Sauce on the toasted bottom bun.
- Add one Pepper Jack smash patty.
- Stack a second Pepper Jack smash patty on top.
- Add crispy bacon.
- Top with approximately 2 tablespoons candied jalapeños.
- Add a small handful of roughly crushed jalapeño kettle chips.
- Spoon or spread additional Jalapeño Popper Sauce underneath the top bun.
- Close the burger.
SERVE
- Serve immediately while the patties and cheese are hot and the kettle chips are still crunchy.
Notes
Use 80/20 ground chuck for the best balance of flavor, browning, and juiciness.
Keep the beef portions loose rather than tightly forming traditional hamburger patties.
Smash each burger only once when the beef first hits the hot griddle. Repeatedly pressing the patties during cooking is unnecessary.
For less heat, remove the seeds and inner membranes from the fresh jalapeños before slicing.
For more heat, leave the fresh peppers intact and increase the amount of candied jalapeños.
Store-bought jalapeño ranch and candied jalapeños are encouraged for this recipe. The goal is an easy backyard burger, not an all-day prep project.
Pepper Jack can be replaced with American cheese, cheddar, Monterey Jack, or another good melting cheese.
Do not crush the kettle chips into fine crumbs. Rough pieces provide the crunchy texture we're trying to add to the burger.
If using an indoor cast-iron skillet, work in batches so the burgers have enough room to be properly smashed.
Traditional open grill grates are not recommended for smash burgers. Use a flat-top insert, griddle plate, plancha, or cast-iron skillet instead.
Ground beef should reach a safe minimum internal temperature of 160°F as measured with an instant-read food thermometer.
For thin smash patties, insert the thermometer horizontally through the side of the patty toward the center.
The Jalapeño Popper Sauce can be made up to one day ahead and stored covered in the refrigerator. Allow it to soften slightly before assembling the burgers.
Assemble the burgers immediately before serving so the kettle chips remain crunchy.
NUTRITION
Estimated Per Burger:
Calories: 1,090
Protein: 55 g
Carbohydrates: 49 g
Fat: 76 g
Saturated Fat: 31 g
Sodium: 1,950 mg
Sugar: 13 g
Fiber: 3 g
Nutrition information is estimated and will vary based on the beef, bacon, buns, cheese, ranch, candied jalapeños, chips, sauce quantities, and brands used.