Love spicy food and want to elevate your burger game? Then this is the recipe for you!
Done in 30 minutes
Serves 2
100gcream cheese
4jalapeños
2 tbspchives, finely chopped
1/2 tsponion powder
Salt and pepper, to taste
200gbeef mince
4streaky bacon rashers
American cheese slices
2brioche buns
Pickles
We've combined a jalapeño popper with a traditional smash burger - herby charred jalapeno cream cheese, crumbled bacon, pickles, and smashed patties with gooey cheese
Start by charring the jalapeños over an open flame. Once the skin is black, put in a bowl and cover with clingfilm. Leave to sit for 15 mins.
Meanwhile, cook the bacon in a pan until super crispy. Drain on a paper towel, then finely chop into crumbs.
Use the same pan with the leftover bacon fat to toast the buns. Set aside.
Remove the skins from the jalapeños, then finely chop. Add to cream cheese along with chives, salt and pepper, and onion powder.
Form your beef mince into balls. Season with salt and pepper on one side. Get a pan piping hot with a splash of vegetable oil, then add the beef balls seasoned side down. Top with a square of greaseproof paper, then a smaller skillet to smash the patties.
Season the other side, then once it's super golden and crispy, flip. Top with a slice of cheese, add a splash of water, and cover.
Build your burger - add a generous helping of the cream cheese mix onto both halves of the bun, then top with the two burger patties. Add pickles, then the bacon crumbs, and the other bun. Enjoy!
Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.
