Jalapeno Onion Smash Burgers
Tired of burgers that taste like cardboard? We’ve all been there. You get your hopes up for a juicy, amazing burger, but end up with a dry, sad puck of meat. It’s a real dinner-time letdown.
The good news is that it doesn’t have to be this way. The answer is the smash burger. By smashing the meat on a hot surface, you get these incredible crispy edges while the inside stays super juicy.
Today, we’re kicking it up a notch. We’re adding thinly sliced onions and jalapenos that cook right into the meat. This isn’t just a burger; it’s the burger you’ll be making from now on.
What You’ll Need
This recipe uses simple ingredients that you can find anywhere. The key is the fat content in the beef. Don’t go for the super lean stuff here, you need that fat for flavor and to keep the burger from drying out.
- 1 lb ground beef (80/20 is perfect)
- 1 large yellow onion, sliced paper-thin
- 2 fresh jalapenos, sliced paper-thin
- 4 slices of American cheese
- 4 potato buns
- 2 tablespoons unsalted butter, softened
- Salt and black pepper to taste
Tools for the Job
You don’t need a bunch of fancy equipment. A good, heavy pan is the most important tool for getting that perfect crust.
- Large cast-iron skillet or griddle
- A strong, sturdy metal spatula
- Parchment paper
- A sharp knife and cutting board
How to Make Jalapeno Onion Smash Burgers
This process moves fast, so have all your ingredients ready to go before you start cooking. This is called “mise en place” in pro kitchens, and it’s a lifesaver.
Step 1: Gently divide the ground beef into four equal portions. Loosely roll them into balls, but don’t pack them tightly. Put them back in the fridge to stay cold.
Step 2: Slice your onion and jalapenos as thin as you possibly can. Mix them together in a small bowl. This thinness is key to them cooking quickly on the griddle.
Step 3: Heat your cast iron skillet over medium-high heat. You want it very hot. A little smoke is a good sign.
Step 4: Spread the softened butter on the cut sides of your potato buns. Place them butter-side down on the hot skillet and toast for about 30-60 seconds, until golden brown. Set them aside.
Step 5: Grab a small handful of the onion and jalapeno mixture and place it on the hot skillet. It should sizzle immediately.
Step 6: Place one of your cold beef balls directly on top of the pile of veggies.
Step 7: Place a small square of parchment paper on top of the beef ball. Use your sturdy spatula to press down firmly and smash the burger until it’s very thin, about ¼ inch thick.
Step 8: Peel off the parchment paper and season the top of the patty with salt and pepper. Let it cook for about 2 minutes. You’ll see the edges start to get brown and crispy.
Step 9: Using your spatula, scrape under the patty, making sure to get all the crispy bits of onion and cheese. Flip the burger over.
Step 10: Immediately place a slice of American cheese on top of the patty. Cook for another minute until the cheese is melted and the burger is cooked through.
Step 11: Move the finished patty to a toasted bun. Repeat the process for the remaining burgers.
Pro Tips
After making thousands of burgers, I’ve learned a few things. These small details make a big difference.
- Keep the Meat Cold: Your ground beef should be very cold, right out of the fridge. Cold meat hitting a hot pan creates a better crust.
- The Right Smash: Don’t be shy. You need to press down hard and evenly to get the patty super thin. This is what creates those lacey, crispy edges. A weak smash gives you a thick, steamed burger.
- Scrape, Don’t Lift: When you flip the burger, use the edge of your spatula to scrape it off the pan. This ensures you keep that delicious crust you worked so hard to create.
- Parchment is Your Friend: The beef will stick to your spatula without a barrier. A small piece of parchment paper makes the smashing process clean and easy.
Substitutions and Variations
Once you master the basic recipe, feel free to get creative. A burger is a great canvas for different flavors. Here are a few ideas to get you started.
| Ingredient | Substitution/Variation | Why It Works |
|---|---|---|
| Yellow Onion | Red Onion or Shallots | Red onion adds a bit more bite, while shallots provide a milder, slightly sweeter flavor. |
| Jalapenos | Habaneros or Serrano Peppers | If you want to increase the heat, habaneros will do the trick. Serranos offer a cleaner, sharper spice. |
| American Cheese | Pepper Jack or Provolone | Pepper jack adds extra spice and creaminess. Provolone is mild and melts beautifully. |
| Potato Buns | Brioche or Pretzel Buns | Brioche buns are rich and soft. Pretzel buns are dense and add a salty, chewy texture. |
Diet-Friendly Swaps
Making burgers for people with different dietary needs? No problem. Here are some simple swaps.
| Diet | Swap | Notes |
|---|---|---|
| Keto/Low-Carb | Serve in a lettuce wrap | Ditch the bun and wrap the cheesy patty in a large leaf of iceberg or butter lettuce for a crunchy, fresh meal. |
| Gluten-Free | Use gluten-free buns | Most grocery stores now carry great gluten-free buns. Toasting them is a must to improve their texture. |
| Dairy-Free | Use dairy-free cheese slices | There are many plant-based cheese alternatives that melt well and provide a similar creamy texture. |
Leftovers and Storage
Smash burgers are definitely best eaten fresh off the skillet. The crispy edges just aren’t the same after being refrigerated.
If you do have leftovers, store the patties in an airtight container in the fridge for up to 2 days. To reheat, place them in a hot, dry skillet for a minute on each side to try and bring back some of the crispiness.
Frequently Asked Questions
Q1. Why are my burgers falling apart?
Ans: You might be overworking the meat when you form the balls. Just roll them gently until they come together. Also, make sure you are scraping under the entire patty before you try to flip it.
Q2. My smoke alarm keeps going off! What do I do?
Ans: A hot cast-iron skillet will produce some smoke. Make sure your kitchen is well-ventilated. Turn on your exhaust fan or open a window. Don’t let the smoke scare you; it means the pan is hot enough.
Q3. Can I make these on a grill?
Ans: Not really. You need a flat, solid surface like a griddle or skillet to get a good smash and create that signature crust. The meat would just fall through the grates of a grill.
Wrapping Up
This Jalapeno Onion Smash Burger is more than just a recipe; it’s a technique. Once you learn how to make a great smash burger, you’ll never go back to those thick, boring patties again. The combination of crispy beef, juicy onions, and spicy jalapenos is a winner every time.
Give this a try on your next burger night. I promise you won’t be disappointed. When you make it, drop a comment below and let me know how it turned out
