This smash burger combines crispy, thin-pressed beef patties with a homemade pineapple jalapeño bacon jam, melted pepper jack cheese, and whipped cream cheese on a potato bun. The jam delivers a sweet-spicy-tangy punch that sets it apart from standard burger toppings.
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In a skillet over medium-high heat, cook the diced bacon until crispy but with a slight chew.
Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate to drain, leaving the rendered fat in the skillet.
Add the diced white onion to the skillet and sauté in the bacon fat for a couple of minutes until softened.
Stir in the diced jalapeños and cook for another minute.
Pour in the beef stock, scraping up any browned bits from the bottom of the pan.
Add the pineapple jalapeño pepper jelly, hot honey, apple cider vinegar, and black pepper. Stir until everything is well combined.
Return the cooked bacon to the skillet and stir it into the mixture. Let it simmer and reduce until it thickens into a jam-like consistency.
Just before the jam is finished, stir in the fresh diced pineapple and cook for one more minute. Set the bacon jam aside.
Form ground beef into two balls and place them on a hot, preheated griddle.
Using parchment paper and a burger press, smash the patties until thin.
Season the top of the patties generously with your favorite burger seasoning.
Top each patty with thinly sliced jalapeños, pressing them gently into the meat.
Cook for about 90 seconds, then flip the patties.
Immediately place two slices of pepper jack cheese on each patty and allow it to melt.
Toast the potato buns. Spread whipped cream cheese on the bottom bun.
Stack the two cheesy jalapeño patties on the bottom bun.
Top generously with the pineapple jalapeño bacon jam and place the top bun on.
The assembled burger is best eaten immediately. Store cooled leftover pineapple jalapeño bacon jam in an airtight container for up to 3 days; reheat gently on the stovetop or in the microwave before serving.
Cast-iron skillet or griddle (recommended for smash burgers) · Burger press or flat spatula (for smashing patties)
Yes, the jam can be made 2–3 days in advance and stored in an airtight container in the refrigerator, then warmed gently before serving.
Smashing creates a thin, crispy crust with maximum surface contact to the griddle or skillet, intensifying browning and flavor while keeping the interior tender.
Yes, but you'll lose the subtle heat and complexity. Pepper jack complements the spicy jam; regular cheddar works but won't add the same depth.
Use an 80/20 ground beef blend as specified, make thin patties, and avoid overworking the meat when forming them. Smash only once per side.
It adds a tangy, cooling contrast to the hot spicy jam and melts slightly from the warm burger. Regular mayo or a thin spread of regular cream cheese works as a substitute.
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