Ultimate Jalapeño Popper Smashburger
Raspberry Bacon Jam

This Jalapeño Popper Smashburger brings the heat and the sweet. Crispy smashed beef, creamy Havarti, and a rich raspberry espresso bacon jam on a pretzel bun.

Ingredients

• 300 g thick-cut bacon, diced
• 1 medium white onion, diced
• 60 ml brewed espresso or strong black coffee
• 2 tbsp apple cider vinegar
• 50 g brown sugar
• 100 g fresh red raspberries
• 500 g 75/25 ground beef
• 2 medium fresh jalapeños, thinly sliced
• 4 slices Havarti cheese
• 100 g whipped cream cheese
• 4 pretzel buns, toasted
• to taste salt and pepper

Instructions

1. 1Cook the bacon

   

   Add the diced bacon to a black pan over medium-high heat. Stir consistently with a wooden spoon to ensure the bacon cooks evenly and the fat is fully rendered.

   Tip: Keep the heat at medium-high and stir frequently to prevent sticking.
2. 2Remove the bacon

   

   Once the bacon is crispy and golden, use a slotted spatula to remove it from the pan. Place the bacon on a paper towel-lined plate or rack to drain the excess grease.

   Tip: Make sure to drain the bacon well so the final jam isnt overly greasy.
3. 3Sauté the onions

   

   After removing the bacon and some of the excess grease, keep the pan on medium-high heat. Add the diced white onions to the residual bacon fat and sauté for about three minutes until fragrant and softened.

   Tip: The residual bacon grease adds a nice savory base to the onions.
4. 4Deglaze with espresso

   

   Pour the black espresso over the sautéed onions. The coffee will help deglaze the pan and add a deep, rich flavor to the bacon jam base.

   Tip: Espresso works best, but any strong black coffee can be used as a substitute.
5. 5Add aromatics and fruit

   

   Add the brown sugar and fresh red raspberries into the pan with the onion and coffee mixture. This combination creates a perfect sweet and tangy profile for the jam.

   Tip: Gently fold the raspberries in so they begin to break down into the sauce.
6. 6Incorporate the bacon

   

   Add the crispy bacon pieces back into the pan. Season the mixture with salt and pepper, then stir everything together to combine.

   Tip: Simmer this mixture on medium-low heat for 45 to 50 minutes until the jam thickens.
7. 7Finish the bacon jam

   

   After simmering for about 45 to 50 minutes, the mixture will reduce and thicken into a rich, dark, and syrupy bacon jam. Remove it from the heat once it reaches this consistency to use as the ultimate sweet and savory topping.

   Tip: If the jam cools and becomes too thick before you are ready to use it, you can briefly warm it up to loosen the consistency.
8. 8Portion the ground beef

   

   Portion your 75/25 ground beef into evenly sized meatballs and place them directly onto a hot flat top grill or cast iron skillet. Using meat with a higher fat content is crucial for keeping the smashburgers juicy and developing a perfect seared crust.

   Tip: Keep the meat cold until right before placing it on the grill to ensure the fat doesnt melt prematurely.
9. 9Add jalapeños to the patties

   

   While the ground beef patties are still raw on the griddle, take your thinly sliced fresh green jalapeños and place them directly on top of the meat. This ensures the peppers get smashed into the patty for maximum flavor.

   Tip: Dont worry if a few jalapeño slices fall off when you smash the patties down; simply place them back on top afterward.
10. 10Smash the patties

    

    Place a piece of parchment paper over the beef and jalapeños to prevent sticking, then use a heavy cast iron burger press to firmly smash the patties completely flat onto the grill. Pressing down hard creates maximum contact with the surface for an incredibly crispy edge.

    Tip: Hold the press down for about 10 seconds to sear the meat directly onto the hot surface, which builds the crust.
11. 11Season the smashed burgers

    

    While the patties cook, evenly sprinkle your favorite burger seasoning or a simple blend of salt and pepper over the top side. The jalapeño slices should be pressed firmly into the raw meat, cooking directly alongside the beef.

    Tip: Seasoning after smashing ensures the spices stay on top of the patty instead of burning underneath.
12. 12Flip and sear

    

    Once you see a deep, caramelized crust form on the bottom, use a wide metal spatula to carefully scrape underneath the patty and flip it over. Make sure you scrape hard against the grill to keep the beautiful crispy crust intact.

    Tip: If your spatula isnt sharp or stiff enough, use a bench scraper to safely get under the crust without tearing it.
13. 13Melt the Havarti cheese

    

    After flipping the patties to reveal that beautiful crust, carefully place a slice of Havarti cheese on top of each cooked patty. Let the burgers continue cooking until the cheese is completely melted.

    Tip: Havarti is an excellent choice because it melts wonderfully and provides a creamy, mild flavor that balances the spicy jalapeños.
14. 14Prepare the bottom bun

    

    Begin building your burger by taking the bottom half of a lightly toasted bun and spreading a generous, thick layer of white whipped cream cheese evenly across its surface.

    Tip: Using whipped cream cheese makes it much easier to spread without tearing the delicate toasted bun.
15. 15Stack the patties

    

    Once the cream cheese is spread, take two of your cooked jalapeño burger patties with the beautifully melted Havarti cheese and stack them directly onto the bottom bun.

    Tip: Stacking two thinner smashburger patties instead of one thick patty gives you twice the amount of delicious, crispy crust.
16. 16Apply the bacon jam

    

    Take your top toasted bun and spread a generous amount of the thick, homemade espresso and raspberry bacon jam onto the inside surface.

    Tip: The sweetness and acidity of the bacon jam are the secret to balancing out the rich beef and spicy jalapeños.
17. 17Finish the burger

    

    To finish assembling, place the top bun covered in the sweet and savory bacon jam directly onto the stacked burger patties. The ultimate jalapeño popper smashburger is now ready to enjoy.

    Tip: Serve immediately while the cheese is still hot and gooey, and the toasted bun is perfectly crisp.

Make Ahead & Storage

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Frequently Asked Questions