Shaq’s Smash Burger With Jalapeño Pimiento Cheese

December 10, 2024
AuthorChef AlexCategoryBurgers, Shaq Food
Yields1 Serving
 1 cup Monterey Jack cheese
 ½ cup canned pickled jalapeños, drained and chopped
 ¼ cup plain cream cheese, at room temperature
 ¼ cup mayonnaise
 1 tsp hot sauce (such as Tabasco or Crystal)
 1 tsp Worcestershire sauce
 ½ tsp kosher salt
 ½ tsp freshly ground black pepper
Burgers
 2 lbs 80/20 ground beef
 1 tbsp kosher salt
 2 tsp freshly ground black pepper
 6 sesame-seed burger buns, split
 2 vine-ripened tomatoes, sliced (optional)
 6 lettuce leaves (optional)
Jalapeño Pimiento Cheese
1

In a medium bowl, thoroughly mix all ingredients. Cover; refrigerate until ready to use.

Burgers
2

Set a large cast-iron skillet over high heat, or preheat an electric griddle to 450°F.

3

Divide beef into 6 equal balls; season with salt and pepper. Working in batches, if needed, to avoid overcrowding pan, place beef balls in pan. Firmly press down with a spatula until patties are about ½ inch thick. Cook 4 minutes undisturbed, then flip and top each burger with about ¼ cup Jalapeño Pimiento Cheese. Cover; cook 2–3 minutes or until cheese has melted. (Cooked patties can be refrigerated, untopped, in a sealed container up to 3 days; reheat in a 300°F oven 14 minutes or until hot, adding Jalapeño Pimiento Cheese during the last few minutes.)

4

Serve burgers on buns with tomatoes and lettuce, if desired.

Ingredients

 1 cup Monterey Jack cheese
 ½ cup canned pickled jalapeños, drained and chopped
 ¼ cup plain cream cheese, at room temperature
 ¼ cup mayonnaise
 1 tsp hot sauce (such as Tabasco or Crystal)
 1 tsp Worcestershire sauce
 ½ tsp kosher salt
 ½ tsp freshly ground black pepper
Burgers
 2 lbs 80/20 ground beef
 1 tbsp kosher salt
 2 tsp freshly ground black pepper
 6 sesame-seed burger buns, split
 2 vine-ripened tomatoes, sliced (optional)
 6 lettuce leaves (optional)

Directions

Jalapeño Pimiento Cheese
1

In a medium bowl, thoroughly mix all ingredients. Cover; refrigerate until ready to use.

Burgers
2

Set a large cast-iron skillet over high heat, or preheat an electric griddle to 450°F.

3

Divide beef into 6 equal balls; season with salt and pepper. Working in batches, if needed, to avoid overcrowding pan, place beef balls in pan. Firmly press down with a spatula until patties are about ½ inch thick. Cook 4 minutes undisturbed, then flip and top each burger with about ¼ cup Jalapeño Pimiento Cheese. Cover; cook 2–3 minutes or until cheese has melted. (Cooked patties can be refrigerated, untopped, in a sealed container up to 3 days; reheat in a 300°F oven 14 minutes or until hot, adding Jalapeño Pimiento Cheese during the last few minutes.)

4

Serve burgers on buns with tomatoes and lettuce, if desired.

Notes

Shaq’s Smash Burger With Jalapeño Pimiento Cheese
IngredientsDirections
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Snoop Dog’s Billionaire’s Bacon
AuthorChef AlexCategoryBurgers, Shaq Food
Yields1 Serving
 1 cup Monterey Jack cheese
 ½ cup canned pickled jalapeños, drained and chopped
 ¼ cup plain cream cheese, at room temperature
 ¼ cup mayonnaise
 1 tsp hot sauce (such as Tabasco or Crystal)
 1 tsp Worcestershire sauce
 ½ tsp kosher salt
 ½ tsp freshly ground black pepper
Burgers
 2 lbs 80/20 ground beef
 1 tbsp kosher salt
 2 tsp freshly ground black pepper
 6 sesame-seed burger buns, split
 2 vine-ripened tomatoes, sliced (optional)
 6 lettuce leaves (optional)
Jalapeño Pimiento Cheese
1

In a medium bowl, thoroughly mix all ingredients. Cover; refrigerate until ready to use.

Burgers
2

Set a large cast-iron skillet over high heat, or preheat an electric griddle to 450°F.

3

Divide beef into 6 equal balls; season with salt and pepper. Working in batches, if needed, to avoid overcrowding pan, place beef balls in pan. Firmly press down with a spatula until patties are about ½ inch thick. Cook 4 minutes undisturbed, then flip and top each burger with about ¼ cup Jalapeño Pimiento Cheese. Cover; cook 2–3 minutes or until cheese has melted. (Cooked patties can be refrigerated, untopped, in a sealed container up to 3 days; reheat in a 300°F oven 14 minutes or until hot, adding Jalapeño Pimiento Cheese during the last few minutes.)

4

Serve burgers on buns with tomatoes and lettuce, if desired.

Ingredients

 1 cup Monterey Jack cheese
 ½ cup canned pickled jalapeños, drained and chopped
 ¼ cup plain cream cheese, at room temperature
 ¼ cup mayonnaise
 1 tsp hot sauce (such as Tabasco or Crystal)
 1 tsp Worcestershire sauce
 ½ tsp kosher salt
 ½ tsp freshly ground black pepper
Burgers
 2 lbs 80/20 ground beef
 1 tbsp kosher salt
 2 tsp freshly ground black pepper
 6 sesame-seed burger buns, split
 2 vine-ripened tomatoes, sliced (optional)
 6 lettuce leaves (optional)

Directions

Jalapeño Pimiento Cheese
1

In a medium bowl, thoroughly mix all ingredients. Cover; refrigerate until ready to use.

Burgers
2

Set a large cast-iron skillet over high heat, or preheat an electric griddle to 450°F.

3

Divide beef into 6 equal balls; season with salt and pepper. Working in batches, if needed, to avoid overcrowding pan, place beef balls in pan. Firmly press down with a spatula until patties are about ½ inch thick. Cook 4 minutes undisturbed, then flip and top each burger with about ¼ cup Jalapeño Pimiento Cheese. Cover; cook 2–3 minutes or until cheese has melted. (Cooked patties can be refrigerated, untopped, in a sealed container up to 3 days; reheat in a 300°F oven 14 minutes or until hot, adding Jalapeño Pimiento Cheese during the last few minutes.)

4

Serve burgers on buns with tomatoes and lettuce, if desired.

Notes

Shaq’s Smash Burger With Jalapeño Pimiento Cheese
IngredientsDirections

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