Crispy Jalapeño Popper Smash Burger Step-by-step instructions

Before you start

Before beginning, ensure all ingredients for the cream cheese mixture are measured and ready. Bring the cream cheese to room temperature to ensure it blends smoothly.

Cook and crumble the bacon in advance, as this needs to be incorporated into the cheese mixture before the burgers hit the pan. Have your spatula and skillet ready, as the cooking process happens very quickly once the heat is applied to the pan.

Instructions

Creamy Filling Preparation

1. 1Prepare the popper mixture
   In a medium bowl, combine the softened cream cheese with the shredded sharp cheddar, diced pickled jalapeños, and crumbled bacon. Mix until the ingredients are thoroughly incorporated into a smooth, creamy filling. Set this mixture aside at room temperature while you prepare the skillet for the burgers.
   Look for The mixture should be uniform in texture with bits of bacon and jalapeño evenly distributed throughout the cheese base.
   Tip Ensure the cream cheese is softened enough to mix easily without leaving large lumps.

The filling should be a cohesive, thick spread where the bacon and diced jalapeños are evenly distributed throughout the cheese base. Check that the texture is smooth enough to dollop easily onto the burgers later, and verify that the bacon is crumbled into small enough pieces to ensure a balanced flavor in every single bite of the finished dish.

High-Heat Searing

2. 2Sear the patties
   Heat a carbon steel skillet to a high temperature of 475°F (246°C). Place the fresh jalapeño coins onto the hot surface and immediately place the beef patties on top of them. Smash the patties firmly with a heavy spatula. Sear for 90 seconds per side until the edges are crispy and the ground meat reaches an internal temperature of 160°F (71°C).
   Look for The burgers are ready when they have developed a deep, dark crust and the internal temperature is reached.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use a heavy-duty press or spatula to get the best sear and lacey edges on the meat.

The beef patties should emit a loud, consistent sizzle the moment they hit the hot skillet. Watch for the edges to turn dark brown and develop a delicate, lacy appearance. Ensure the patty is pressed firmly and evenly to maintain uniform thickness, and verify that the internal temperature reaches 160°F (71°C) to ensure the meat is safely and thoroughly cooked.

Final Assembly

3. 3Assemble and serve
   Once the patties are cooked through, crown each burger with a generous portion of the prepared cream cheese mixture. Allow the residual heat from the patties to soften and warm the cheese. Place the patties onto the toasted brioche buns, pressing down gently so the creamy, spicy filling oozes over the crispy, lacy edges of the meat before serving immediately.
   Look for The cheese should look glossy and begin to melt down the sides of the burger.
   Tip Toast the brioche buns lightly to prevent them from becoming soggy under the weight of the warm topping.

The burger is ready when the cream cheese mixture is applied and begins to soften under the residual heat of the patty. The brioche buns should be toasted to a light golden brown, providing a structured base that holds the burger securely.

Check that the cheese is beginning to ooze over the edges of the patty, signifying it is perfectly warmed and ready to eat.

Common mistakes

A common error is overcrowding the skillet, which prevents the beef from searing properly and causes it to steam instead of crisp. Ensure there is plenty of space between patties to maintain the high temperature of the pan.

Another mistake is using cold cream cheese, which will result in lumps and make it difficult to achieve the desired consistency for the topping.

How to tell it’s done

The patties are done when they reach an internal temperature of 160°F (71°C) as measured by a meat thermometer. Visually, the edges of the beef should be dark, crispy, and lacy, indicating that the Maillard reaction has occurred successfully.

The cheese topping should be warm and slightly softened, but not completely melted into a liquid state, ensuring it stays atop the patty during service.

• Ground meat: 160°F (71°C) in the thickest part