Jalapeño Onion Smash Burgers (Print)

Crispy-edged beef patties smashed with spicy jalapeños and sweet onions, stacked with melty cheese on toasted buns.

# Ingredients:

→ Burger Sauce

01 - 3 tablespoons mayonnaise
02 - 1 1/2 tablespoons ketchup
03 - 1 teaspoon Worcestershire sauce
04 - 1/2 teaspoon black pepper
05 - 1/4 teaspoon garlic powder
06 - 1/4 teaspoon kosher salt

→ Burger Components

07 - 680g high-quality 80% lean ground beef
08 - 1 teaspoon canola oil
09 - 1 large yellow onion, very thinly sliced (about 2 cups)
10 - 1 large jalapeño chile, very thinly sliced (about 1/2 cup)
11 - 1 1/4 teaspoons kosher salt, divided
12 - 3/4 teaspoon black pepper, divided
13 - 4 American cheese slices
14 - 4 soft hamburger buns, split and toasted

# Directions:

01 - Stir together mayonnaise, ketchup, Worcestershire sauce, 1/2 teaspoon black pepper, garlic powder, and 1/4 teaspoon kosher salt in a small bowl. Cover and refrigerate until ready to use.
02 - Divide beef into 8 equal portions (approximately 85g each) and shape each portion into a loose ball. Place on a plate, cover, and chill while preparing the cooking surface.
03 - Cut a 7.5cm square of parchment paper and set aside. Preheat grill to high (230-260°C) and place a large cast-iron skillet or griddle on the grill to preheat. Alternatively, heat a large cast-iron skillet or griddle on the stovetop over high heat.
04 - Drizzle skillet evenly with oil. Working in batches if needed, arrange onion slices in 8 small mounds (about 60ml each) on the skillet, spacing at least 5cm apart. Top onion mounds with jalapeño slices (about 15ml each), and sprinkle evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook undisturbed until onions begin to brown, 30 seconds to 1 minute.
05 - Place 1 meatball on each onion mound. Top with parchment paper square, and press firmly with a sturdy spatula or burger press to flatten into a 10cm wide patty. Remove parchment paper. Sprinkle smashed patties evenly with remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Cook undisturbed until patties begin to crisp around edges, 2 to 3 minutes.
06 - Flip patties so the onion-jalapeño mixture is on top. Place 1 cheese slice on each of 4 patties. Continue cooking until patties are well browned and cheese is melted, 1.5 to 2 minutes.
07 - Top each cheese-covered patty with a plain patty to create 4 double stacks. Transfer each stack to a bottom bun. Spread about 1 tablespoon of burger sauce on each top bun and place on top of patties. Serve immediately.

# Notes:

01 - For best results, choose high-quality ground beef with 80% lean/20% fat ratio for optimal juiciness and flavor.
02 - The smashing technique creates a delicious crust on the patties while the onions and jalapeños caramelize underneath.

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