Best Smash Burger Recipe (With Jalapeño Pimento Cheese)
This crispy smash burger recipe uses a double stack technique with jalapeño pimento cheese for a bold Texas-style twist. Learn how to get perfect crust every time.
The Burger I Keep Coming Back To
I’ve made burgers pretty much everywhere I’ve worked.
From Palace Kitchen—where we had one of the best burgers in Seattle—to Brave Horse, to Dahlia Lounge, and even back in Texas… burgers just kind of followed me.
And here’s the truth most people miss:
It’s not the toppings. It’s not the bun. It’s the technique.
Once you know how to smash a burger properly, you can put anything on it and it’s going to hit.
This one just happens to hit harder.
Because instead of classic pimento cheese, I went with a green jalapeño version—brighter, sharper, a little more aggressive. It cuts through the fat in a way regular pimento cheese doesn’t.
And yeah… it’s messy. That’s the point.
Ingredients
For the Smash Burger
- 450 g (1 lb) 80/20 ground beef
- Salt, to taste
- Black pepper, to taste
- 1 leek, sliced very thin (mandolin recommended)
- 4 slices pepper jack cheese
- 2 burger buns (soft, potato or brioche)
Jalapeño “Pimento” Cheese (Green Version)
Aioli Base
- 2 egg yolks
- 240 g (1 cup) neutral oil (algae or any neutral oil)
- 15 g (1 tbsp) Dijon mustard
( Or use 1 cup mayo if you’d rather not make your own)
Mix-ins
- 225 g (1 cup) Beecher’s white cheddar curds (or any sharp white cheddar)
- 225 g (1 cup) pickled jalapeños (escabeche style preferred)
- 8 g (1 tbsp) garlic powder
- 6 g (2 tbsp) dried scallions (or 1 tbsp onion powder)
- Salt, to taste
- Black pepper, to taste
- Pinch citric acid (optional, but worth it)
How to Make the Best Smash Burger With Jalapeño Pimento Cheese
1. Make the Aioli
Add egg yolks + Dijon to a food processor.
Blend, then slowly stream in oil while running until thick and emulsified.
You’re looking for tight, glossy, mayo consistency.
2. Build the Jalapeño Cheese Spread
Add:
- cheddar curds
- pickled jalapeños
- garlic powder
- dried scallions
Pulse until chunky.
Season with salt, pepper, and a little citric acid if you want it brighter.
3. Form the Patties
Portion beef into 113 g (4 oz) balls. Keep them loose—don’t overwork
4. Smash Technique (This Is Everything)
Hot flat top. No oil needed.
Place ball down → parchment on top → smash as thin as possible
Remove parchment immediately.
Add:
- thin sliced leeks
- salt + pepper
5. Flip + Melt
Flip once crust forms.
Add pepper jack cheese.
Cover with bowl to steam and melt.
6. Toast + Build
Toast buns.
Then stack:
- bun
- jalapeño cheese
- patty
- more cheese
- patty
- more cheese
- bun
No shortcuts here.
What Makes This Actually Work
Most smash burgers fail for three reasons:
1. Not smashing thin enough
You want lacy edges. If it looks like a regular patty, you messed up.
2. Weak heat
If it’s not aggressively hot, you’re steaming, not searing.
3. Overcomplicating toppings
This is why the jalapeño cheese works—it’s doing multiple jobs:
- fat
- acid
- heat
- texture
Why Jalapeño Instead of Pimento?
Traditional pimento cheese is good.
But this version is better for a burger.
- Pickled jalapeños = acid + heat
- Cheddar = fat + sharpness
- Aioli = richness
- Citric acid = balance
It cuts through the beef instead of sitting on top of it.
Pro Tips (From a Line Cook Who’s Done This Too Many Times)
- Use 80/20 only. Lean beef won’t crust right
- Don’t move the patty after smashing
- Season after smashing, not before
- Double stack always wins
- If your burger isn’t messy, you didn’t do it right
Final Thought
This is one of those burgers that reminds me why I started cooking in the first place.
Simple technique. Real flavor. No gimmicks.
Just a really, really good burger.
Best Smash Burger Recipe (With Jalapeño Pimento Cheese)
Ingredients
Smash Burger
- 450 g 1 lb 80/20 ground beef
- Salt to taste
- Black pepper to taste
- 1 leek sliced very thin (mandolin recommended)
- 4 slices pepper jack cheese
- 2 burger buns soft, potato or brioche
Jalapeño “Pimento” Cheese
- Aioli Base
- 2 egg yolks
- 240 g 1 cup neutral oil (algae or any neutral oil)
- 15 g 1 tbsp Dijon mustard
Mix-ins
- 225 g 1 cup Beecher’s white cheddar curds (or any sharp white cheddar)
- 225 g 1 cup pickled jalapeños (escabeche style preferred)
- 8 g 1 tbsp garlic powder
- 6 g 2 tbsp dried scallions (or 1 tbsp onion powder)
- Salt to taste
- Black pepper to taste
- Pinch citric acid optional, but worth it
Instructions
- Make the aioli by adding the egg yolks and Dijon mustard to a food processor. Blend briefly, then slowly stream in the oil while the processor runs until the mixture is thick, glossy, and fully emulsified.
- Make the jalapeño cheese spread by adding the cheddar curds, pickled jalapeños, garlic powder, and dried scallions to a food processor. Pulse until the mixture is chunky and spreadable, not smooth. Season with salt, black pepper, and a pinch of citric acid if you want a brighter flavor.
- Portion the ground beef into 4-ounce balls. Keep the meat loose and do not overwork it so the smash burgers stay tender.
- Heat a flat top or cast iron skillet over high heat. Place a beef ball on the hot surface, cover with parchment paper, and smash as thin as possible. Remove the parchment right away, then top with thinly sliced leeks, salt, and black pepper.
- Cook the smash burger until a deep crust forms on the bottom. Flip once, then top with pepper jack cheese. Cover with a bowl or lid for 30 to 60 seconds to help the cheese melt.
- Toast the burger buns until golden. Spread the jalapeño cheese mixture on the bottom bun, then layer with one patty, more cheese spread, the second patty, more cheese spread, and the top bun.
- Serve immediately while the smash burgers are hot, crispy, and the cheese is fully melted.
