Jalapeño Smash Burger

Name: Jalapeño Smash Burger with Griddle-Fried Onions
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 jalapeño; 1/2 white onion; 8 oz 80/20 ground beef; 2 slices American cheese; 1 sesame seed burger bun; 2 tbsp burger sauce; 4-5 dill pickle slices; 2 slices tomato; Burger seasoning, to taste; Salt, to taste; Black pepper, to taste

A jalapeño smash burger features ground beef smashed thin on a hot griddle with paper-thin onion and jalapeño slices pressed directly into the patty, creating a crispy, flavorful crust and juicy interior in minutes.

🌍American 🏷️Smash burger 🏷️Burger 🏷️Cheeseburger 🏷️Jalapeño Spicy

🏷️

-0:00

thegoldenbalanceonTikTok

Total

15 min

Servings

1

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by thegoldenbalance

-0:00

thegoldenbalanceonTikTok

Ingredients

1 jalapeño
1/2 white onion
8 oz 80/20 ground beef
2 slices American cheese
1 sesame seed burger bun
2 tbsp burger sauce
4-5 dill pickle slices
2 slices tomatooptional
Burger seasoning, to taste
Salt, to taste
Black pepper, to taste

11 Ingredients

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Instructions

1
Slice the top off the jalapeño, cut it in half lengthwise, and use a spoon to remove the seeds and membrane.
2
Slice the jalapeño halves into paper-thin strips.
3
Slice the white onion into paper-thin half-moons, cutting against the grain.
4
In a bowl or on your cutting board, toss the sliced jalapeños and onions together to combine.
5
Divide the ground beef into two 4-ounce balls.
6
Preheat a griddle, flat-top, or large pan over high heat until it's ripping hot.
7
Place the beef balls onto the hot surface, leaving space between them.
8
Top each beef ball with a generous pile of the jalapeño and onion mixture.
9
Place a piece of parchment paper over each mound and use a burger press or sturdy spatula to smash the patties very thin.
10
Season the tops of the smashed patties with your favorite burger seasoning.
11
Cook for 1-2 minutes, until a dark crust forms and the edges begin to crisp. Scrape under the patties and flip.
12
Immediately place a slice of American cheese on each patty to melt. At the same time, toast your burger buns on the griddle.
13
To assemble, spread burger sauce on the toasted bottom bun, followed by pickle slices.
14
Stack the two cheesy patties on top of the pickles.
15
Add tomato slices on top of the patties and season them with a pinch of salt and pepper.
16
Spread more burger sauce on the top bun and place it on the burger to finish.

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Tips & Notes

Pro tips

Use ice-cold ground beef and handle it minimally before smashing; overworking makes the patty dense and tough.
Slice jalapeños and onions paper-thin (a mandoline helps) so they cook through and caramelize in the 2–3 minutes the patty sears.
Press firmly and confidently with a spatula the moment the patty hits the griddle; hesitation prevents crust formation.
Resist the urge to flip early; wait until the bottom is dark golden brown (2–3 minutes) before turning once.

Substitutions

White onion → Yellow onion (sharper flavor, slightly more pungent)
American cheese → Cheddar or Swiss (changes melting profile and taste; American is traditional for smash burgers)
Sesame seed bun → Brioche or potato bun (softer crumb, less structural integrity for a wet smash burger)
Dill pickle → Bread-and-butter pickle (sweeter; changes the tang profile)

Storage & make-ahead

Smash burgers are best served immediately. Leftovers can be refrigerated for up to 2 days and reheated on a griddle or skillet, though texture will not match freshly made.

Equipment

Griddle or heavy skillet (cast iron or stainless steel) · Burger spatula or thin metal turner · Mandoline (optional, for slicing jalapeños and onions paper-thin)

Common Questions

What's the difference between a smash burger and a regular burger?

A smash burger is pressed flat on a hot griddle immediately after forming, creating a thin patty with a crispy, browned crust and tender interior. Regular burgers are thicker and cooked more gently.

Should I cook the jalapeños and onions separately?

No. The technique calls for pressing paper-thin slices of raw jalapeño and onion directly into the beef patty as it hits the hot griddle, cooking them together for maximum flavor integration.

What temperature should the griddle be?

The griddle should be very hot—hot enough that the beef sizzles aggressively on contact and develops a dark, caramelized crust in 2–3 minutes per side.

Can I use a regular skillet instead of a griddle?

Yes. A cast-iron skillet or heavy stainless steel pan works well. The key is surface area and even heat distribution; a griddle is ideal but not required.

Can I make this with 90/10 ground beef?

You can, but the burger will be drier. The 80/20 blend recommended in the recipe provides fat that renders during cooking and keeps the patty juicy despite the thin profile.