Jalapeño Popper Smashburger with Raspberry Bacon Jam
A bold, award‑winning burger that pairs smoky jalapeños with a sweet‑tart raspberry bacon jam. Creamy Havarti and whipped cream cheese add richness, while a pretzel bun provides a satisfying crunch. Ideal for a hearty lunch or a show‑stopping dinner.
Maker: Alf's Kitchen
From: Instagram(view original)
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About this saved recipe
Ingredients
- 4 oz ground beef
- jalapeños
- Texas Jalapeño Salt
- havarti cheese
- pretzel bun
- whipped cream cheese
- bacon jam
Raspberry Bacon Jam
- 1 lb bacon
- 1 white onion
- 2 shot espresso
- 1/4 cup black coffee
- 2 tbsp apple cider vinegar
- 1/4 cup brown sugar
- 1 cup raspberries
- to taste salt
- to taste pepper
Instructions
- 1Heat a heavy‑bottom skillet over medium‑high heat and add the diced bacon; cook 10–15 minutes, stirring occasionally, until the pieces are crispy on the edges but retain a slight chew.
- 2Using a slotted spoon, transfer the cooked bacon to a paper‑towel‑lined plate to drain, leaving the rendered fat and any browned bits in the pan.
- 3Add the diced white onion to the pan and sauté for about 3 minutes, or until the onion becomes translucent and lightly golden.
- 4Stir in the espresso shots, brown sugar, and fresh raspberries; cook, stirring frequently, until the raspberries break down and the mixture becomes syrupy.
- 5Season the mixture with salt and pepper to taste, then return the drained bacon to the pan and combine everything evenly.
- 6Reduce the heat to medium‑low and let the jam simmer for 45–50 minutes, stirring every 5–7 minutes, until it thickens to a jam‑like consistency; set aside to cool slightly.
- 7While the jam simmers, preheat a second skillet or griddle over medium‑high heat.
- 8Form the ground beef into two equal patties (about 113 g each) and place them in the hot pan; immediately top each patty with thinly sliced jalapeños.
- 9Using a sturdy spatula, press (smash) each patty down firmly for about 10 seconds, then season with Texas Jalapeño Salt.
- 10After roughly 90 seconds, flip the patties, place a slice of Havarti cheese on each, and cook an additional 30 seconds until the cheese melts; remove the patties from the heat.
- 11Toast the pretzel buns lightly on the same skillet, cut side down, for 1 minute until just golden.
- 12Spread a generous layer of whipped cream cheese on the bottom half of each bun.
- 13Place the two cheese‑melted jalapeño patties on the cream‑cheese‑covered bun bottoms.
- 14Spread the prepared raspberry bacon jam on the top bun halves, then close the burgers.
- 15Serve immediately while the buns are warm and the jam is still slightly runny.
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Frequently asked questions
- How long does it take to make Jalapeño Popper Smashburger with Raspberry Bacon Jam?
- About 2 hours in total: 1 hour of prep and 1 hour of cooking.
- How many servings does this Jalapeño Popper Smashburger with Raspberry Bacon Jam recipe make?
- This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.
- Where does this Jalapeño Popper Smashburger with Raspberry Bacon Jam recipe come from?
- It was shared by Alf's Kitchen on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.