Spicy Smash Burger with Jalapeño Mayo and Cheddar
Two browned beef patties, melted cheddar and jalapeño mayonnaise make this a proper spicy double burger. I mix a little grated onion and chopped jalapeño into the beef, then add sautéed pepper slices on top for a second texture. Keep the onion from getting watery and press the meat while it is still raw; the surface should brown before you scrape it from the griddle.
A smash burger is pressed onto a hot, flat cooking surface to increase contact and develop a browned crust. This version is based on my YouTube video, with a few adjustments since publication. It keeps the onion-and-jalapeño beef mixture, homemade pepper mayonnaise, melted cheese, pickles and toasted sesame buns shown in the video. Make it on an outdoor griddle in summer or a heavy skillet indoors year-round.
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Jalapeños in three places, not just hot sauce
The heat comes from chopped jalapeño in the meat, a little blended into the mayonnaise, and sliced peppers briefly cooked in a separate pan. Each addition tastes slightly different. Removing the pale inner ribs makes the peppers easier to manage, although their strength still varies.
This is not the onion-on-the-griddle method of an Oklahoma-style smash burger. Here, the grated onion goes inside the beef. It is also different from my bacon and aged-cheddar smash burger: no bacon is needed, and the creamy pepper sauce supplies the extra richness.
I keep the vegetable pieces fine because large chunks interrupt the patties and can catch on the spatula. Mix only until distributed. The goal is a burger that holds together, not a tightly worked sausage mixture.
Ingredients for four double burgers
Beef and toppings
2 lb ground beef, preferably about 80% lean
1/2 cup finely grated onion, lightly drained if watery
2 large jalapeños, stems and inner ribs removed, finely chopped
3/4 teaspoon fine salt
1/2 teaspoon black pepper
4 sesame hamburger buns
8 thin slices mild cheddar or marble cheddar, about 5 1/2 oz total
2 large jalapeños, thinly sliced, for the topping
8 to 12 well-drained sandwich pickle slices
1 tablespoon neutral oil, divided between the peppers and cooking surface
2 tablespoons softened butter, for the buns
Jalapeño mayonnaise
1 large pasteurized egg
1 large jalapeño, stem and inner ribs removed, chopped
2 tablespoons pickle relish, drained
1 tablespoon Dijon mustard
2 teaspoons pickle brine
3/4 cup neutral oil, such as canola
1/8 teaspoon fine salt, then adjust to taste
The mayonnaise batch makes about 1 1/4 cups. Use roughly 2 tablespoons per burger and refrigerate the extra immediately. The egg belongs in the sauce, not in the beef. There are no breadcrumbs in these patties.
Choose soft buns that can hold a double stack without becoming the largest part of the meal. For another baking project, my homemade brioche explains the tender, enriched dough style. Purchased sesame burger buns keep this recipe focused on the beef and sauce.
Cooking the burgers, step by step
1. Blend the jalapeño mayonnaise
Put the pasteurized egg, chopped jalapeño, relish, Dijon, pickle brine and salt in a tall, narrow blending cup. Blend to break down the pepper. With the immersion blender running, add the oil slowly at first, then in a thin stream as the mixture thickens. Keep the blade submerged to avoid splashing.
The sauce should coat a spoon rather than run off like dressing. Taste, adjust the salt and refrigerate. My homemade mayonnaise method is useful for understanding the emulsion. Use a pasteurized egg because this sauce is not cooked.
2. Mix the onion and peppers into the beef
Grate the onion and let any obvious pool of liquid drain away. Do not squeeze it completely dry. Add it to the cold beef with the two finely chopped jalapeños, salt and pepper. Fold gently with your hands just until the additions are evenly scattered.
This mixture should still look like loosely combined ground beef. If it becomes smooth and sticky from prolonged kneading, the finished patties will be firmer. Season shortly before cooking rather than leaving the salted mixture overnight.
3. Portion the meat before heating the griddle
Divide the mixture into eight equal, loosely rounded portions. Each contains about 4 oz of beef plus the onion and pepper. Set them on a plate and keep cold while you arrange the buns, cheese and pickles. Have a clean plate ready for cooked meat.
4. Press onto a hot, flat surface
Heat a cast-iron skillet or flat griddle over medium-high to high heat. Wipe on a very thin film of oil only if needed. Place two to four beef portions on the surface with space around them. Immediately press each one flat with a sturdy spatula or burger press. A small piece of parchment between the raw meat and press helps prevent sticking; remove it after pressing.
Aim for patties slightly wider than the buns and about 1/4 inch thick. Leave them alone for approximately 2 to 3 minutes. Look for browned edges and a crust underneath. Slide a thin metal spatula firmly along the cooking surface to lift the crust with the meat, then flip. Do not keep pressing after the meat has started cooking.
5. Finish the patties and melt the cheese
Cook the second side for about 1 to 2 minutes, extending the time as needed. Add a slice of cheese to each patty. Cover briefly to help it soften; the video uses a separate covered pan for this stage, which is handy when cooking several batches.
Check the beef with a food thermometer inserted from the side: the center must reach 160°F. Browning alone is not a doneness test. My internal cooking temperature guide gives a broader reference. Keep the first batch covered only briefly while the next cooks, rather than holding it for a long time.
6. Sauté the sliced jalapeños
Heat 2 teaspoons of the measured oil in a small skillet over medium heat. Add the pepper rings and cook for 2 to 3 minutes, turning occasionally, until glossy and slightly softened. They should still look like slices, not collapse into a purée. This can happen while the patties cook.
7. Toast the buns
Spread the softened butter thinly on the cut surfaces of the buns. Toast cut-side down on a clean section of the griddle or in a separate skillet until golden. Work in batches if necessary. A dry, browned cut surface stands up to the sauce better than an untoasted bun.
8. Stack and serve
Spread jalapeño mayonnaise on both cut sides of each bun, using about 2 tablespoons altogether. Put the drained pickles on the bottom bun, add two cheese-topped patties and finish with sautéed jalapeño rings. Close with the top bun and serve immediately.
Keep the sauce in a thin layer. Too much makes the two patties slide, especially while the cheese is hot. Set the extra mayonnaise on the table rather than pouring it into the stack.
Three details worth watching
Wet onion weakens the crust. Keep the grated onion, but drain excess free liquid. Use a hot pan and avoid overcrowding; the patties need contact with the metal, not a puddle around them.
One early press is enough. Flattening the raw portion creates the shape. Repeatedly squeezing a nearly cooked burger does not improve the crust.
Cheese should melt, not disappear. Thin cheddar slices soften quickly under a lid. Assemble while they still cling to the patties instead of leaving everything steaming until the surface becomes wet.
This is a generous beef-and-cheese meal, not a light sandwich. A fresh, crunchy side provides contrast without adding another rich topping.
Substitutions and heat control
For a gentler version, remove the peppers’ inner ribs, reduce the jalapeño mixed into the meat and serve the sautéed rings separately. Do not assume that removing visible seeds alone makes every pepper mild. For a familiar alternative sauce, quick Sriracha mayonnaise or Cajun mayonnaise changes the flavor without changing the burger cooking method.
No pasteurized egg available? Blend 1/2 cup prepared mayonnaise with a little finely chopped jalapeño, 1 tablespoon relish and 1 teaspoon Dijon. Do not add the oil or egg from the original sauce list. Monterey Jack can replace cheddar; keep the slices thin. pickled red onions can replace the sandwich pickles, adding a sharper bite.
FAQ
Is this a classic plain-beef smash burger?
No. The video mixes grated onion and chopped jalapeño into the beef. Keep that distinction: it gives a more seasoned interior than a plain beef patty pressed onto onions.
Can I cook them on barbecue grates?
Use a solid griddle plate or cast-iron skillet on the barbecue. Open grates do not provide the flat surface needed for pressing these portions.
Can I prepare the mixture early?
Chop the peppers and grate the onion ahead, keeping them refrigerated separately. Combine and salt the beef shortly before cooking. Make the sauce with a pasteurized egg, refrigerate promptly and use within two days.
Why do the patties stick when I flip them?
The crust may not have formed yet, or the spatula is lifting above it. Give the first side enough time and scrape along the hot surface so the browned layer stays attached.
What to serve alongside
Crispy air-fryer fries fit the burger-night style, while creamy coleslaw brings cool crunch against the peppers. Start the side first so the burgers can be eaten as soon as the buns are filled.
For another beef version, try the double smash burger with caramelized onions. A batch of homemade Big Mac-style sauce gives a less pepper-focused option for the table. My homemade burger collection has more combinations of buns, meat and sauces.
Spicy Smash Burger with Jalapeño Mayo and Cheddar
Ingredients
- 2 lb ground beef about 80% lean
- 1/2 cup finely grated onion lightly drained
- 2 large jalapeños inner ribs removed and finely chopped, for the beef
- 3/4 teaspoon fine salt for the beef
- 1/2 teaspoon black pepper
- 4 sesame hamburger buns
- 8 thin slices mild or marble cheddar about 5 1/2 oz total
- 2 large jalapeños thinly sliced, for the topping
- 8 to 12 sandwich pickle slices drained
- 1 tablespoon neutral oil for cooking
- 2 tablespoons softened butter for the buns
- 1 large pasteurized egg for the mayonnaise
- 1 large jalapeño inner ribs removed and chopped, for the mayonnaise
- 2 tablespoons pickle relish drained
- 1 tablespoon Dijon mustard
- 2 teaspoons pickle brine
- 3/4 cup neutral oil for the mayonnaise
- 1/8 teaspoon fine salt for the mayonnaise
Instructions
- Blend the pasteurized egg, sauce jalapeño, relish, Dijon, pickle brine and sauce salt in a narrow cup. Slowly blend in the 3/4 cup oil until thick. Refrigerate; reserve about 1/2 cup for the burgers.
- Gently combine the cold beef, grated onion, two chopped jalapeños, 3/4 teaspoon salt and black pepper. Divide into eight loose portions.
- Heat a flat griddle or heavy skillet over medium-high to high heat. Lightly oil if needed. Add portions in batches, immediately press about 1/4 inch thick, then stop pressing.
- Sear approximately 2 to 3 minutes until browned underneath. Scrape and flip, then cook about 1 to 2 minutes longer, or as needed. Add cheese and cover briefly; check that each patty reaches 160°F.
- Meanwhile, heat 2 teaspoons of the cooking oil in a small skillet. Sauté the sliced jalapeños 2 to 3 minutes until slightly softened.
- Butter the bun interiors and toast cut-side down on a clean cooking surface until golden.
- Spread about 2 tablespoons mayonnaise between the two cut sides of each bun. Add pickles, two cheese-topped patties and sautéed jalapeños.
- Close the burgers and serve immediately. Refrigerate leftover mayonnaise promptly.
