Spicy Jalapeño Cheeseburgers
Inspired by techniques from NYT Cooking.
Smashed tissue-thin beef fuses instantly with melted cheese and caramelised onion, sparked by bright pickles and jalapeño heat.
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Method
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Equipment
- 2 large frying pans (one stainless steel)
- heavy-based saucepan for smashing
- thin flat spatula
- instant-read thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 693 kcal |
| Protein | 29.6 g |
| Carbohydrate | 34.4 g |
| of which sugars | 5.9 g |
| of which free sugars | 4.4 g |
| Fat | 47.9 g |
| of which saturates | 18.4 g |
| Fibre | 1.9 g |
| Salt | 3.69 g |
Protein per 100 kcal
4.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 2 servings
Buns
- 15 g unsalted butter
- 2 burger buns, split
Patties
- 225 g beef mince (about 20% fat), loosely rolled into 2 balls
- 50 g onion, finely diced
- 3 g fine sea salt or table salt about ½ tsp
- ¼ tsp ground black pepper
- 2 slices American-style processed cheese
To serve
- 2 tbsp mayonnaise (or burger sauce)
- 4 dill pickle slices
- 1 small jalapeño, thinly sliced
- 1
Toast. Melt 15 g butter in one large frying pan over low and wipe the cut sides of 2 burger buns through it, toasting for about 5 min until golden and warm.
- 2
Smash. Heat a stainless steel pan over medium-high until a flick of water beads and vanishes at once; add 225 g beef mince loosely rolled into 2 balls well apart, smash as thin as possible with the base of a heavy saucepan and hold for 10 s.
- 3
Cook. Scatter half of 50 g finely diced onion on the beef and half in the empty part of the pan, season with ½ tsp fine salt and ¼ tsp ground black pepper, cook about 1 min until browned, scrape under the edges with a thin flat spatula, flip, lay 2 slices of American-style processed cheese on and cook 1-2 min until the cheese melts and the patties reach 71 °C, stirring the loose onion.
- 4
Build. Spread 2 tbsp mayonnaise on both bun halves, place 4 dill pickle slices on the bases, top with the patties, the fried onion and a layer of 1 small thinly sliced jalapeño.
- 5
Serve. Eat straight away.
Storage
These are best eaten immediately whilst the cheese is melted and the buns are warm. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
