Shaq's Smash Burger With Jalapeño Pimiento Cheese

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

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

Burgers

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

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.)

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

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Shaq’s Smash Burger With Jalapeño Pimiento Cheese