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Jalapeño-Onion Smash Burgers are everything you want in a fast cooked burger but with a little heat and incredible sweet caramelized onions layered into each bite. These burgers have been the answer to busy weeknights and backyard cravings in my house nobody ever leaves the table disappointed.
I first whipped these up while trying to impress visiting family on a hot summer evening. Ever since that night everyone wants the secret to the spicy sweet magic.
Ingredients
- Mayonnaise: Creamy base and essential for a rich burger sauce use real mayo for best flavor
- Ketchup: Touch of tang and sweetness rounds out the sauce choose a brand you love
- Worcestershire sauce: Delivers umami depth
- Black pepper: Freshly ground wakes up the flavors
- Garlic powder: Subtle savoriness without raw garlic bite
- Kosher salt: Brings harmony to the sauce and patties flakes dissolve evenly
- Ground beef: 80 percent lean means juicy burgers with great texture choose a fresh grind for the best patties
- Canola oil: Keeps things from sticking to your skillet and has a high smoke point
- Yellow onion: Caramelizes into natural sweet magic slice evenly for best results
- Jalapeño chile: Brings fresh bright heat choose a firm vibrantly green pepper
- American cheese: Classic melty texture makes the smash burger a comfort food icon
- Hamburger buns: Sturdy enough to soak up those glorious juices toast for max flavor
Step-by-Step Instructions
- Prepare the Burger Sauce:
- In a small mixing bowl combine mayonnaise with ketchup Worcestershire sauce black pepper garlic powder and kosher salt. Whisk until perfectly smooth then cover and chill in the refrigerator while you prepare the rest.
- Cook the Onions and Jalapeños:
- Heat a large cast iron skillet on medium and pour in the canola oil. Add the sliced onions and jalapeños tossing them to coat evenly. Sprinkle with kosher salt and black pepper. Continue to stir every couple of minutes while the onions become soft jammy and caramel brown with the jalapeños giving off their aroma. This process should take ten to fifteen minutes for peak sweetness and heat. Move onion jalapeño mix into a bowl and keep it nearby.
- Form the Burger Patties:
- Take your fresh ground beef and gently separate into eight portions each roughly three ounces. Minimal handling is essential for a tender result. Roll into loose balls being careful not to compact the meat. Place them spaced apart on a baking sheet lined with parchment then put the tray in your fridge until you are ready to smash.
- Cook the Smash Burgers:
- Return your skillet to high heat and let it almost smoke—this is your ticket to a crispy crust. Place a few beef balls in the skillet giving each one space. Firmly press down each with a spatula or burger press to create a thin patty. Immediately season with kosher salt and black pepper. Sear for about two to three minutes so the edges get dark but not burnt. Flip with confidence and top each with a slice of American cheese. Cover the pan or tent with foil for the final minute for the ultimate melt.
- Assemble the Burgers:
- Generously slather burger sauce on the cut sides of each toasted bun. Layer on a cheese smothered patty. Heap on a big spoonful of your onion and jalapeño mix. Add extra toppings if you wish. Finish with the bun top and serve hot with all those juices dripping.
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Smash burgers remind me of late night diner stops with friends where we would challenge each other on who could handle the most jalapeño slices. The sweetness of the onions might be my favorite part—it perfectly balances the heat.
Best Ways to Store Your Burgers
Wrap leftover patties in foil and store them in the fridge for up to two days. Reheat in a skillet over medium heat to refresh the crispy edges. Store the caramelized onion and jalapeño mixture in a separate container to keep its flavors bold. Buns are best kept lightly covered at room temperature and toasted fresh before eating.
Ingredient Swaps and Shortcuts
Trade ground beef for ground turkey or plant based meat for a lighter version. Try Monterey Jack or pepper jack cheese if you want even more spice or a different melt. No canola oil on hand Use any high smoke point oil like vegetable or avocado.
Serving and Pairing Ideas
These burgers are made for good company—pair with hand cut fries or crunchy coleslaw for a satisfying plate. Sometimes I add pickled jalapeños on top for even more kick or serve with grilled corn in summer.
History of the Smash Burger
Smash burgers trace back to classic American diners where quick searing meant burgers cooked in minutes with that addictive crust. Jalapeño and onion add a Tex Mex spin that has always reminded me of family cookouts growing up in the South.
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Once you taste that sweet and spicy combo in these burgers you will never settle for an ordinary homemade burger again.
Frequently Asked Questions
- → What ground beef is best for smash burgers?
Use 80% lean ground beef for a juicy texture and rich flavor. Avoid higher fat ratios that may create excessive grease.
- → How do you achieve crispy burger edges?
Press beef firmly into a hot skillet so it makes full contact. Cooking on high heat creates crispy edges quickly.
- → What makes the sauce special?
The sauce blends mayonnaise, ketchup, Worcestershire, and spices, providing balance and extra depth to the burgers.
- → Can other cheeses be used?
American cheese melts smoothly, but cheddar or pepper jack are tasty alternatives that add more character.
- → Tips for caramelizing onions and jalapeños?
Cook slowly over medium heat and stir occasionally. This brings out sweet and smoky flavors without burning.
- → Best way to assemble these burgers?
Spread sauce on toasted buns, add cheese-topped patties, pile on onions and jalapeños, then finish with the top bun.