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.
Ingrédients
- 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.
Vidéo
Notes
The sauce makes about 1 1/4 cups; use 2 tablespoons per burger. Use a pasteurized egg, refrigerate the extra sauce immediately and use within two days. Drain excess onion liquid and mix the beef lightly.