Ingredients
Scale
- 1 lb 80/20 ground chuck
- 4 brioche or potato buns
- 4 oz cream cheese, softened
- 3 tablespoons high-quality ranch dressing
- 1/4 cup finely diced pickled jalapeños
- 4 slices Monterey Jack cheese
- 2 tablespoons unsalted butter
- Kosher salt and black pepper, to taste
Instructions
- Step 1: Prepare the Popper Filling. In a small bowl, combine the softened cream cheese, ranch dressing (the "Ranch Burst"), and diced pickled jalapeños. Mix until thoroughly combined, then set aside at room temperature.
- Step 2: Prep the Beef and Buns. Divide the ground chuck into eight loose, equal balls (approximately 2 oz each). Lightly butter the insides of the buns and toast them on a griddle or skillet until golden brown; set aside.
- Step 3: Smash the Patties. Heat the butter in a heavy-bottomed skillet or griddle over medium-high heat until shimmering. Place four beef balls on the hot surface, season generously with salt and pepper, and immediately smash them very thin using a sturdy spatula or burger press.
- Step 4: Cook and Assemble the Base. Cook the patties for 90 seconds until a dark crust forms. Flip the patties, season the uncooked side, and immediately place one slice of Monterey Jack cheese on top of two stacked patties (forming four double-patty burgers). Cook for 30-45 seconds until the cheese is melted.
- Step 5: Finish and Serve. Transfer the double-patty burgers off the heat. Immediately spoon about 1-2 tablespoons of the prepared jalapeño popper filling onto the melted cheese of each burger stack. Place the finished burgers onto the toasted bottom buns, top with the remaining bun halves, and serve immediately.
Notes
- If preparing ahead or storing leftovers, keep the popper filling tightly sealed in the refrigerator for up to three days, storing the cooked patties and toasted buns separately to prevent sogginess.
- Reheat leftover patties quickly on a dry, hot skillet for 60-90 seconds per side to revive the crispy crust; microwaving the thin patties is not recommended as it ruins the texture.
- For the best smash burger crust, ensure your skillet is scorching hot before adding the beef balls, and press them down firmly and immediately within the first five seconds of contact with the pan.
- Balance the richness of the creamy filling and high-fat beef by serving the burgers alongside a light, crisp side like quick refrigerator pickles or a vinegar-based coleslaw.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American