Jalapeño Smash Burger

Slice the top off the jalapeño, cut it in half lengthwise, and use a spoon to remove the seeds and membrane.

Slice the jalapeño halves into paper-thin strips.

Slice the white onion into paper-thin half-moons, cutting against the grain.

In a bowl or on your cutting board, toss the sliced jalapeños and onions together to combine.

Divide the ground beef into two 4-ounce balls.

Preheat a griddle, flat-top, or large pan over high heat until it's ripping hot.

Place the beef balls onto the hot surface, leaving space between them.

Top each beef ball with a generous pile of the jalapeño and onion mixture.

Place a piece of parchment paper over each mound and use a burger press or sturdy spatula to smash the patties very thin.

Season the tops of the smashed patties with your favorite burger seasoning.

Cook for 1-2 minutes, until a dark crust forms and the edges begin to crisp. Scrape under the patties and flip.

Immediately place a slice of American cheese on each patty to melt. At the same time, toast your burger buns on the griddle.

To assemble, spread burger sauce on the toasted bottom bun, followed by pickle slices.

Stack the two cheesy patties on top of the pickles.

Add tomato slices on top of the patties and season them with a pinch of salt and pepper.

Spread more burger sauce on the top bun and place it on the burger to finish.