The Art of Perfect Jalapeño-Onion Smash Burgers Creation

Perfect Smash Technique

Master the art of smashing burger patties for maximum crispy edges and juicy centers that define great smash burgers.

Jalapeño-Onion Caramelization

Learn the technique of balancing sweet caramelized onions with spicy jalapeños for perfect heat and flavor harmony.

Spicy Aioli Creation

Perfect the skill of creating creamy, spicy jalapeño aioli that complements without overwhelming the burger flavors.

Heat Level Management

Master the balance of various spicy elements from jalapeños to pepper jack to create satisfying heat without burning.

Quick Assembly Mastery

Learn efficient assembly technique to serve burgers while patties maintain their crispy texture and optimal temperature.

Expert Tips for Perfect Jalapeño-Onion Smash Burgers Mastery

Smash Technique: Press patties firmly with spatula immediately after placing on hot surface for maximum crispy edges.

Heat Control: Use medium-high heat for proper searing and crispy crust development on thin patties.

Jalapeño Balance: Adjust jalapeño quantity based on heat preference and seed removal for milder flavor.

Cheese Timing: Add cheese in final 30 seconds to achieve perfect melt without overcooking patties.

Bun Structure: Toast buns well to handle juicy patties and prevent soggy bottom from sauces.

Assembly Speed: Work quickly during assembly to serve burgers while patties are still crispy and hot.

Jalapeño-Onion Smash Burgers - Ultimate Spicy Comfort Food Recipe

Name: Jalapeño-Onion Smash Burgers - Ultimate Spicy Comfort Food Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 burgers
Cuisine: American-Mexican Fusion
Ingredients: For Beef Patties:; 2 lbs ground beef, 80/20 blend; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/4 teaspoon onion powder; 1 tablespoon Worcestershire sauce; 2 tablespoons vegetable oil; 1 teaspoon smoked paprika; For Jalapeño-Onion Mix:; 3 large yellow onions, thinly sliced; 4-6 fresh jalapeños, seeded and sliced; 3 tablespoons butter; 2 tablespoons vegetable oil; 1 teaspoon kosher salt; 1/2 teaspoon sugar; 2 tablespoons lime juice; 1/4 cup water; 2 cloves garlic, minced; For Jalapeño Aioli:; 1/2 cup mayonnaise; 2-3 pickled jalapeños, finely chopped; 2 tablespoons pickled jalapeño juice; 2 cloves garlic, minced; 1 tablespoon lime juice; 1 teaspoon cumin; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper; For Cheese Component:; 12 slices pepper jack cheese

The most incredibly delicious Jalapeño-Onion Smash Burgers you'll ever make with ultra-thin crispy beef patties, caramelized onions with jalapeños, melted pepper jack cheese, and spicy jalapeño aioli. Features perfectly smashed ground beef patties with crispy edges and juicy centers, sweet caramelized onions with spicy jalapeño heat, melted pepper jack cheese with creamy spice, toasted brioche buns for satisfying structure, fresh cilantro for aromatic enhancement, and that irresistible spicy kick that makes them absolutely perfect for casual dining, backyard grilling, spicy food lovers, or any burger celebration.

Prep Time

20 Minutes

Cook Time

25 Minutes

Total Time

45 Minutes

Chef

JUE

Ingredients

Custard Cream

For Beef Patties:

2 lbs ground beef, 80/20 blend

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1 tablespoon Worcestershire sauce

2 tablespoons vegetable oil

1 teaspoon smoked paprika

For Jalapeño-Onion Mix:

3 large yellow onions, thinly sliced

4-6 fresh jalapeños, seeded and sliced

3 tablespoons butter

2 tablespoons vegetable oil

1 teaspoon kosher salt

1/2 teaspoon sugar

2 tablespoons lime juice

1/4 cup water

2 cloves garlic, minced

For Jalapeño Aioli:

1/2 cup mayonnaise

2-3 pickled jalapeños, finely chopped

2 tablespoons pickled jalapeño juice

2 cloves garlic, minced

1 tablespoon lime juice

1 teaspoon cumin

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper

For Cheese Component:

12 slices pepper jack cheese

6 slices sharp cheddar cheese

1/4 cup queso fresco, crumbled

For Brioche Buns:

6 brioche burger buns

3 tablespoons butter, melted

2 cloves garlic, minced

1 tablespoon fresh cilantro, chopped

For Cilantro-Lime Butter:

4 tablespoons butter, softened

3 tablespoons fresh cilantro, chopped

1 tablespoon fresh lime juice

2 cloves garlic, minced

1/2 teaspoon lime zest

For Fresh Toppings:

2 cups iceberg lettuce, shredded

2 large tomatoes, sliced thick

1/4 red onion, thinly sliced

1/4 cup pickled jalapeños, sliced

For Spicy Mayo:

1/3 cup mayonnaise

2 tablespoons sriracha sauce

1 tablespoon chipotle sauce

1 teaspoon lime juice

For Assembly:

Cooking spray

Parchment paper

For Optional Additions:

Crispy jalapeño rings

Avocado slices

Pickled red onions

Fresh cilantro sprigs

For Equipment Needed:

Large cast iron skillet or griddle

Heavy spatula for smashing

Sharp knife

Cutting board

Tongs

For Serving:

Serving plates

Paper napkins

Small bowls for sauces

For Storage:

Refrigerator containers

Plastic wrap

Aluminum foil

Freezer bags

For Variations:

Turkey patty lighter version

Chorizo burger Mexican style

Vegetarian black bean variation

Bison burger premium option

Instructions

Heat butter and oil in large cast iron skillet over medium heat until melted and hot.

Add sliced onions and jalapeños to skillet with salt and sugar, stirring to coat evenly.

Cook onion-jalapeño mixture slowly for 15-20 minutes, stirring occasionally until golden and caramelized.

Add minced garlic, lime juice, and water, cooking until liquid evaporates completely.

Remove jalapeño-onion mixture from heat and set aside, keeping warm for assembly.

In small bowl, combine mayonnaise, pickled jalapeños, jalapeño juice, garlic, lime juice, cumin, paprika, and cayenne for aioli.

Mix well and refrigerate aioli until ready to use for enhanced flavor development.

Season ground beef with salt, pepper, garlic powder, onion powder, smoked paprika, and Worcestershire sauce.

Divide beef mixture into 12 loose balls, about 2.5 oz each for thin smash patties.

Heat large cast iron skillet or griddle over medium-high heat until smoking hot.

Place beef balls on hot surface and immediately smash with heavy spatula for ultra-thin patties.

Cook patties for 2-3 minutes until crispy edges form, then flip and cook 1-2 minutes more.

In last 30 seconds of cooking, top each patty with pepper jack cheese to melt perfectly.

Mix softened butter with cilantro, lime juice, garlic, and lime zest for cilantro-lime butter.

Slice brioche buns in half and brush cut sides with cilantro-lime butter mixture.

Toast buns on griddle or in skillet until golden brown and crispy on edges.

Combine mayonnaise, sriracha, chipotle sauce, and lime juice for spicy mayo spread.

Spread cilantro-lime butter on bottom bun, followed by generous layer of jalapeño aioli.

Place two smashed patties with melted cheese on bottom bun, stacking for height.

Top patties with generous portion of jalapeño-onion mixture, distributing evenly across surface.

Add shredded lettuce, tomato slices, red onion, and pickled jalapeños for fresh crunch.

Drizzle spicy mayo over toppings for extra heat and creaminess throughout burger.

Crown with top bun and press gently to compress layers for easier eating.

Serve immediately while hot with extra jalapeño aioli and spicy mayo on side.

Jalapeño-Onion Smash Burgers - Ultimate Spicy Comfort Food Recipe

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Perfect Jalapeño-Onion Smash Burgers Creation

Jalapeño-Onion Smash Burgers - Ultimate Spicy Comfort Food Recipe

Ingredients

Instructions