Ingredients
- Ground beef (80/20 blend) – 1 pound
- Jalapeños – 2, finely diced
- Cheddar cheese, shredded – 4 ounces
- Burger buns – 4
- Mayonnaise – 4 tablespoons
- Ketchup – 4 tablespoons
- Yellow mustard – 2 teaspoons
- Olive oil – 1 tablespoon
Instructions
- Step 1: Gently mix the ground beef with the diced jalapeños. Divide the mixture into 4 equal portions and form loosely into balls. Do not overwork the meat.
- Step 2: Heat a large cast iron skillet or griddle over medium-high heat. Add the olive oil.
- Step 3: Place the beef balls in the hot skillet, leaving space between each. Immediately smash each ball flat with a sturdy spatula to create thin patties.
- Step 4: Cook for 2-3 minutes per side, or until the edges are crispy and the patties are cooked through. Flip the patties and immediately top each with shredded cheddar cheese.
- Step 5: While the cheese is melting, lightly toast the burger buns.
- Step 6: Spread mayonnaise on the top bun, and ketchup and mustard on the bottom bun. Place the cheeseburgers on the bottom buns and top with the other half of the bun. Serve immediately.
Notes
- Store leftover cooked patties in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the patties in a skillet with a little oil to re-crisp the edges.
- Serve these spicy burgers with crispy fries and a side of creamy coleslaw to cool things down.
- Don't be afraid to really smash those patties thin – the crispy edges are where the flavor is!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American