Ingredients

4 large jalapeños, sliced

1 large leek (or 2 medium ones)

Olive oil for frying

4 Omaha Steak Smash Burgers

Salt and pepper, to taste

4 thick slices of brie

2 brioche buns

Honey, to taste

2 tbsp mayo

1 tbsp Dijon mustard

1 tsp honey (for dijonaise)

Kettle chips, for serving

Cornichons, for serving

Instructions

Step 1: Slice the jalapeños into thick rounds. Heat a pan on medium-high for 2 minutes and add a little olive oil. Add the jalapeño slices and cook until they develop a nice char.

Step 2: Trim the root end and tough dark green tops off the leek. Peel away any loose outer layers. Slice the leek in half lengthwise, lay flat, and cut into thin matchstick pieces. Rinse the sliced leeks in cold water to remove dirt, then drain and dry thoroughly.

Step 3: Place the leeks in a cold pan with enough olive oil to coat. Turn the heat to high for 1 minute, then reduce to low and cook gently until golden. Remove from pan and set aside.

Step 4: In a small bowl, combine mayo, Dijon mustard, and 1 tsp honey to create a smooth dijonaise sauce.

Step 5: Preheat your grill or pan. Season the smash burger patties with salt and pepper. Cook each patty for 2½ minutes per side until caramelized edges form. Top each patty with a thick slice of brie and allow it to melt briefly.

Step 6: Lightly grill the brioche buns until golden and warm.

Step 7: Assemble the burgers by spreading dijonaise on the bottom bun. Add one patty, a layer of charred jalapeños, a drizzle of honey, then the second patty, more jalapeños, more honey, and finish with the crispy leeks. Top with the bun and serve immediately with kettle chips and cornichons.

Tips & Variations

For less heat, remove the seeds and membranes from the jalapeños before charring.

Substitute brie with a melty cheese like Havarti or Monterey Jack for a different flavor.

Try adding avocado slices for extra creaminess.

Use a cast-iron skillet if you don’t have a grill for great caramelization on the patties.

Storage

Store any leftover cooked patties and toppings separately in airtight containers in the refrigerator for up to 2 days. Reheat the patties gently in a pan over medium heat to keep them juicy. Avoid assembling stored burgers until ready to serve to maintain crispness, especially of the leeks and buns.

FAQs

Can I make these burgers vegetarian?

Yes, you can substitute the beef smash patties with plant-based burger patties or thick grilled portobello mushrooms, adjusting cooking times accordingly.

How do I control the spiciness of the jalapeño?

Removing the seeds and white membranes inside the jalapeños will significantly reduce their heat. Additionally, charred jalapeños develop a smoky flavor that balances heat nicely.

Dinner

Jalapeño Smash Burgers Recipe

Introduction