Ingredients
Scale
For 4 burgers, you’ll need:
- 1 pound ground beef (80/20 fat content works best)
- 2 medium jalapeños, seeded and finely diced
- 1 medium onion, half diced fine for mixing, half sliced for topping
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil
- 4 slices American or cheddar cheese
- 4 hamburger buns (potato rolls are my favorite!)
- Butter for toasting buns
- Optional toppings: lettuce, tomato, pickles, mayo, ketchup, mustard
Instructions
- Prep Work: I start by finely dicing half the onion and the jalapeños (I wear gloves when handling jalapeños to avoid the burning sensation on my fingers). Then I slice the remaining half onion for topping the burgers later.
- Mix the Meat: In a large bowl, I gently combine the ground beef with the diced jalapeños, diced onion, 1 teaspoon of salt, and ½ teaspoon of pepper. I mix with my hands just until combined – overmixing makes tough burgers.
- Divide and Shape: I divide the mixture into 4 equal portions and loosely form them into balls. I don’t pack them tightly – keeping them loose helps with the smashing process.
- Heat the Pan: This is key! I heat my cast iron skillet or griddle over medium-high heat until it’s really hot. Then I add the oil and let it get shimmering hot.
- The Smash: Working with one or two balls at a time (depending on pan size), I place them on the hot surface and immediately smash them flat with a spatula or burger press. I press down hard to get them really thin – about ¼ inch thick. Then I sprinkle the tops with the remaining salt and pepper.
- Cook to Perfection: I let the patties cook undisturbed for about 2 minutes until the edges are crispy and browned. Then I flip them, add a slice of cheese to each patty, and cook for another minute.
- Toast the Buns: While the second side cooks, I butter the cut sides of the buns and toast them in a separate pan or on the side of the griddle until golden brown.
- Grill the Sliced Onions: In the same pan where I cooked the burgers, I throw in the sliced onions and let them cook for 1-2 minutes until slightly softened but still with some bite.
- Assembly: I place each cheesy patty on a toasted bun, top with the grilled onions and any other toppings I’m in the mood for, and serve immediately while everything’s hot and juicy.
Notes
For a smokier flavor, I sometimes add ½ teaspoon of smoked paprika to the meat mixture.
When I want a milder version for the kids, I substitute bell peppers for the jalapeños.
For a twist, try pepper jack cheese instead of American or cheddar – it adds an extra spicy kick that works great with the jalapeños.
When tomatoes are in season, I slice them thick and add them right on top of the melted cheese – the warmth brings out their sweetness.
If you’re watching carbs, these patties are just as tasty served on lettuce wraps instead of buns.
Leftover patties (if you ever have any!) make amazing additions to breakfast hash the next morning.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinners
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 double-stacked burger with bun and sauce
- Calories: 650 kcal
- Sugar: 6g
- Sodium: 700mg
- Fat: 45 g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32 g
- Fiber: 3g
- Protein: 31 g
- Cholesterol: 70mg