ScoFo’s Jalapeño Popper Smash Burger

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Step 1

Make 4 oz meatballs (2 per burger)

Step 2

On mandolin, slice jalapeno peppers as thin as possible

Step 3

Add finely diced pickled jalapeno peppers and Southwest seasoning and hickory smoked salt to whipped cream cheese to taste.

Step 4

Preheat smoker to 170 degrees

Step 5

Add meatballs to smoker for 30-40 minutes (should still be soft & raw internal)

Step 6

Heat griddle on high heat

Step 7

Smash burger thin on griddle and season top side of patty with Southwest seasoning and top with 4 to 6 jalapeno slices.

Step 8

Once a good crust has formed on patty, flip to jalapeno side down and top with a slice of American cheese on each patty and finish until edges are lacey on patty

Step 9

On toasted Brioche bun, to bottom bun add whipped cream cheese, then add patties. Top patty with some bacon jam then top bun