Pimento Jalapeño Smash Burger Recipe

In a small saucepan combine vinegar, water, sugar, and 1/2 tsp kosher salt. Bring to a gentle simmer over medium heat, stirring until sugar and salt dissolve.

Place sliced jalapeños and the smashed garlic clove in a heatproof jar or bowl. Pour the hot brine over the jalapeños, making sure they are submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (best after 1 hour).

Prepare cheeses

Grate the sharp and medium cheddar if not pre-grated and let the cream cheese come to room temperature so it blends smoothly.

In a medium bowl, beat the room-temperature cream cheese with the mayonnaise until smooth and slightly fluffy (use a fork or small whisk).

Add grated cheddars, chopped pimentos, smoked paprika, Worcestershire, garlic powder, hot sauce (if using), 1/4 tsp kosher salt and 1/4 tsp black pepper. Fold until evenly combined. Taste and adjust seasoning; if too thick, thin with 1/2 tsp mayonnaise at a time.

Cover and refrigerate for at least 20 minutes to let flavors meld. Pimento cheese can be made a day ahead and kept chilled.

Divide the 1 lb ground beef into 2 equal portions (about 8 oz each). Gently form each portion into a loose ball—do not overwork; compacting reduces juiciness.

Heat a heavy cast-iron skillet or griddle over medium-high heat until smoking just begins. Add 1 tablespoon vegetable oil and spread to coat the surface.

Place one beef ball on the hot surface. Using a sturdy metal spatula or a second spatula, press the ball firmly and flat to form a thin patty about 1/4-inch thick and 3–4 inches wide. Season immediately with a light sprinkle of kosher salt and freshly ground black pepper. Repeat for second patty, leaving space between.

Cook the smashed patties without moving for 2–3 minutes until deeply browned and crisp at the edges. Flip and cook the second side 45–90 seconds until cooked through (target medium: slightly less time; adjust for preference).

If you like extra melted pimento cheese on top, after flipping, spoon about 2 tablespoons of pimento cheese onto each patty and let it soften/melt for 30–60 seconds while finishing cooking.

Transfer cooked patties to a plate and tent loosely with foil to rest briefly while toasting buns.

Butter the cut sides of each bun with the softened butter. Place buns cut-side down on the hot skillet or griddle and toast until golden, about 30–60 seconds.

Place lettuce (if using) on the bottom bun, then a smashed patty. Add a generous spoonful (about 2 tablespoons) of chilled pimento cheese on top of the patty (if you already melted some on the patty, add a smaller spoonful for texture).

Top with several pickled jalapeño rings (to taste). Add tomato slice and onion rings if desired. Crown with top bun.

Serve immediately with fries or chips. Leftover pimento cheese keeps refrigerated up to 3 days; pickled jalapeños keep refrigerated up to 2 weeks.