Ingredients
- Ground beef (80/20): 1 pound
- Jalapeño peppers, finely diced: 2 tablespoons
- Cheddar cheese, shredded: 4 ounces
- Hamburger buns: 2
- Mayonnaise: 2 tablespoons
- Yellow mustard: 1 tablespoon
- Butter: 1 tablespoon
- Olive oil: 1 tablespoon
Instructions
- Step 1: Gently mix the ground beef and diced jalapeños in a bowl. Form into two loosely packed patties, about 1/2 pound each. Do not overwork the meat.
- Step 2: Heat olive oil in a large cast-iron skillet over medium-high heat. Once the skillet is very hot, place the patties in the skillet.
- Step 3: Using a stiff metal spatula, immediately smash the patties down as thin as possible. Cook for about 2-3 minutes, until a dark crust forms.
- Step 4: Flip the patties and cook for another 1-2 minutes. Top each patty with 2 ounces of shredded cheddar cheese.
- Step 5: While the cheese is melting, lightly butter the insides of the hamburger buns and toast them in the skillet or a toaster.
- Step 6: Spread mayonnaise on the top bun and mustard on the bottom bun. Place the cheesy smashed patties on the bottom bun and top with the top bun. Serve immediately.
Notes
- Leftover cooked patties can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, microwave the patty for 30-60 seconds or until warmed through, then assemble on a freshly toasted bun.
- Serve these burgers with crispy onion rings and a side of your favorite creamy coleslaw.
- For extra flavor, try searing the patties in rendered bacon fat instead of olive oil for a smoky, savory taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American