Double Smashburger with Bacon Jalapeño Relish
Thin, crispy-edged double smashburgers stacked with melted cheese, spicy-sweet bacon jalapeño relish, and a creamy herb sauce on toasted sesame buns. A backyard classic ready in minutes.
Equipment
- 1 | Cast-iron skillet or griddle |
- 1 | Metal spatula | for smashing
- 1 | Wooden spoon |
- 1 | Squeeze bottle | optional
- 1 | cutting board |
Ingredients
- 1 | lb | ground beef | 80/20
- 4 | slices | American cheese |
- 2 | | sesame seed buns |
- 4 | strips | bacon |
- 1 | medium | onion |
- 2 | | jalapeños |
- 2 | tbsp | brown sugar |
- 1 | tbsp | soy sauce |
- 1/4 | cup | mayonnaise |
- 1 | tsp | garlic powder |
- 1 | tsp | dried herbs |
- 1 | | salt and black pepper | to taste
Instructions
- Dice onion and thinly slice jalapeños. Cook bacon until crisp, then chop.
- Sauté onion and jalapeños in bacon fat until soft. Add brown sugar, soy sauce, and chopped bacon; cook until glossy.
- Mix mayonnaise, garlic powder, and dried herbs for the sauce.
- Divide beef into four equal balls and season tops with salt and pepper.
- Heat griddle until smoking. Smash two balls flat and cook until edges crisp.
- Flip, top each with cheese, and let melt.
- Repeat with remaining balls and stack into two double patties.
- Toast buns, spread sauce on bottoms, add patty stacks, top with relish and buns.
Notes
Store leftover relish in an airtight container for up to 3 days.
Reheat assembled burgers gently in a skillet to restore crisp edges.
For less heat, remove jalapeño seeds before cooking.
Use a heavy spatula or burger press for the best smash.
Reheat assembled burgers gently in a skillet to restore crisp edges.
For less heat, remove jalapeño seeds before cooking.
Use a heavy spatula or burger press for the best smash.