Jalapeno Onion Smashburgers! Need I say more? Seriously, thinly sliced jalapenos and onion are griddled, then seared into the smashed burgers, then layered with melty cheese and stacked. Oh my! A restaurant couldn’t do better!
Jalapeno Onion Smashburger
Ever since I first started making Smashburgers (see link below), it’s become one of my favorite ways to get a fabulous burger on the table in a flash. These Jalapeno Onion Smashburgers are no exception!
About Jalapeno Onion Smashburgers:
I think most of us these days are familiar with Smashburgers, popularized by the chain of the same name. While there might not be a Smashburger (they started in Denver) near you, versions of these burgers have been all over TikTok and Social Media. (And my site!)
What makes them special is the crispy, gridded crust. And because they are smashed with pressure, they’re thin enough to cook through in a flash, remaining moist and full of flavor.
The only flavoring besides the onion and jalapeno is salt, which aids in the flavor and the crust development; that lets the beef flavor shine. If you have another favorite way to season burgers, you do you.
Making Jalapeno Onion Smashburgers:
When I made my first Smashburgers, I didn’t have a griddle. With only three in the family, I thought my big cast iron was enough for most jobs. I picked up a griddle along the way and never looked back! Use your griddle if you have one, whether you cook inside or outside.
Grill the Onions and Jalapenos (drizzle a little oil) in piles to get them started. Once they begin to soften, season, and add the burger. Give it about 30 seconds, then smash it. Immediately, season the top of the burger.
Turn the burger, add the cheese, and cook for an additional minute or two, until crusty and cooked to your liking
About Smashing:
I see cooks using fancy presses or spatulas; I do what I always have, place a small piece of foil on top of the burger to protect the can, then smash with a large tomato can.
Bonus: if you’re working in a skillet, it’s far easier to smash with a can than a spatula.
Make Ahead:
- The beef can be seasoned as you wish (best not to use salt inside the burger balls, there will be plenty on the crust), and the balls refrigerated for a day or two before using.
- Take them out of the fridge about an hour before cooking.
Serve With:
- Of course, you’ll want fries; if you’re on a budget, try my Stupid Simple Fries or these Baked Potato Wedges. The burgers take less time than the fries, so plan accordingly.
- Personally, I’d add cole-slaw, either a classic like my favorite Old Fashioned Slaw or this Mexican Red Cabbage Slaw, to drive the flavors home.
Stupid Simple French Fries
Other Burger Recipes You Might Like:
I have multiple burger recipes on my site. Here are a few to get you started, but be sure to use the search bar or follow the tags at the bottom of the post for more!
- Copycat Smashburgers – So crazy good; I copied the owner’s method from YouTube.
- Beer Can Burgers – The burger is wrapped in bacon, then formed around a beer can, and then filled. Fabulous!
- Oven Roasted Burgers – Mom used to broil, but these smoke less – fabulous for one or a crowd. (hint: You’ll want the Bacon Jam!)
Oven Roasted Burgers – that’s my Bourbon Bacon Jam in the background and on the burger.
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
Ground Beef:
- Ground Beef is on sale often and freezes well – there’s no need to pay full price. Stock up at rock bottom and freeze in amounts that make sense for your family. Most recipes using ground beef call for one pound. Some can get by with a little less.
- Grocery store pricing is lowest during the summer months, and some of the lowest prices are before the Summer Holidays.
- Regardless of the time of year, each percentage of ground beef drops to a low about once a quarter; being versatile gives more options for savings. Generally, the higher the % of fat, the lower the cost, but more waste in fat.
- Ground beef is usually cheaper in larger family packs and even cheaper in the “chubs.”
- Discount stores have great sales, and your buyers’ club is worth checking.
Grocery Cheese:
- Grocery Store Cheese is a great item to pick up at rock bottom and keep on hand. The best pricing is a discount store’s sales, but if not an option, know the lows at your grocery. Compare pricing by pound or ounce.
- In many grocery stores, sliced cheese is pricier than block cheese; at Lidl, it’s typically the same, and at Aldi, it’s less.
- Brand-name American cheese is typically more expensive than other basic cheese slices, and store brands are often noted for not melting as well.
- Cheese keeps for weeks, unopened, and can be frozen. After freezing, it will be a little crumbly but still great for casseroles and cooking.
Buns:
- The discount stores are the place to buy everything from everyday to brioche and beyond. At the grocery, check the bread aisle, but don’t discount the bakery aisle
- Buns can be frozen for short periods. Thaw upside down in the fridge, then place right side up on the counter. Leftovers made great Parmesan Toast or Bread Crumbs.
Hello to all my fellow money-savers! Yes, it’s possible to have a restaurant-quality burger at home! I made these a while back, and as I was getting ready to post, I noticed similar all over the internet…I hope you’ll enjoy this version. 🙂
Mollie
I could have smashed a little more but there were no complaints!
Jalapeno Onion Smashburgers
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Dish Beef
- Cuisine: American
Ingredients
- 1 teaspoon oil
- 1 large onion, thinly sliced
- 1 to 2 jalapenos, thinly sliced
- 1 1/4 pound ground beef
- 1 1/2 teaspoons salt
- 8 slices cheese, something that melts well, American or Pepper Jack
- 4 buns, brushed with a little additional oil or softened butter and griddled
Instructions
Preheat griddle to Medium-high (about 375 degrees). Drizzle a touch of oil onto 8 separate spots on griddle. Divide the onions and jalapenos, adding equal amounts directly on top of oil and slightly spreading them out. Sprinkle with half the salt. Cook three to four minutes until the onions begin to soften.
In the meantime, divide ground beef into 8 balls, being careful not to overwork. Place a ball firmly on top of each pile of jalapeno/onions. Wait about 30 seconds, then smash into a thin patty. Divide the remaining salt over the top of the burgers.
If any of the jalapeno/onion mixture isn’t covered by the burger, quickly, without too much fussing, poke them under.
When the onion mixture is caramelizing and the beef is browned, turn the burgers, onions, and jalapenos over together, add cheese on top, and cook the other side to desired doneness. These are so thin, by the time a crust forms on the underside, the burger will likely be cooked all the way through.
Remove, place on bun with any desired condiments (none are needed), and serve each on a griddled bun.
Nutritional Information is without the bun, which can vary widely depending on type and size.
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| calories 353 | |
| % Daily Value * | |
| Total Fat 19 g | 29 % |
| Saturated Fat 9 g | 44 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 1 g | |
| Cholesterol 108 mg | 36 % |
| Sodium 1528 mg | 64 % |
| Potassium 64 mg | 2 % |
| Total Carbohydrate 8 g | 3 % |
| Dietary Fiber 1 g | 2 % |
| Sugars 4 g | |
| Protein 37 g | 74 % |
| Vitamin A | 4 % |
| Vitamin C | 8 % |
| Calcium | 51 % |
| Iron | 19 % |
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