Spicy Jalapeño Cheeseburgers
By Joe
Source: NYT Cooking.
Smashed tissue-thin beef fuses instantly with melted cheese and caramelised onion, sparked by bright pickles and jalapeño heat.
Always check the labels of the products you use.
Method
- 1
Toast. Melt 15 g butter in one large frying pan over low and wipe the cut sides of 2 burger buns through it, toasting for about 5 min until golden and warm.
- 2
Smash. Heat a stainless steel pan over medium-high until a flick of water beads and vanishes at once; add 225 g beef mince loosely rolled into 2 balls well apart, smash as thin as possible with the base of a heavy saucepan and hold for 10 s.
- 3
Cook. Scatter half of 50 g finely diced onion on the beef and half in the empty part of the pan, season with ½ tsp fine salt and ¼ tsp ground black pepper, cook about 1 min until browned, scrape under the edges with a thin flat spatula, flip, lay 2 slices of American-style processed cheese on and cook 1-2 min until the cheese melts and the patties reach 71 °C, stirring the loose onion.
- 4
Build. Spread 2 tbsp mayonnaise on both bun halves, place 4 dill pickle slices on the bases, top with the patties, the fried onion and a layer of 1 small thinly sliced jalapeño.
- 5
Serve. Eat straight away.
Storage
These are best eaten immediately whilst the cheese is melted and the buns are warm. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of protein: 4.3 g protein per 100 kcal, about 17% of energy (needs ≥ 12%)
Per serving, from the nutrition table. Condition from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
4.4 g per serving
8.8 % of the 50 g daily maximum · 17.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 2 large frying pans (one stainless steel)
- heavy-based saucepan for smashing
- thin flat spatula
- instant-read thermometer
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 693 kcal |
| Protein | 29.6 g |
| Carbohydrate | 34.4 g |
| of which sugars | 5.9 g |
| of which free sugars | 4.4 g |
| Fat | 47.9 g |
| of which saturates | 18.4 g |
| Fibre | 1.9 g |
| Salt | 3.69 g |
Protein per 100 kcal
4.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
