Bacon Jalapeño Smash Burgers

Dominate the smash burger game with bacon fat.

Hello Folks!

This week, I served up what my husband called “The best burger I’ve ever had.” And considering how many burgers he’s enjoyed over the years, that’s saying something! Naturally, I had to share this simple, killer recipe with you all. I’ve already shared The Best of the 70’s Onion Smash Burgers recipe using duck fat for an extra touch, but this is something entirely different. Crispy bacon drippings and juicy chicken smashed together with savory onions and spicy jalapeños? Yes, you heard that right!

These burgers bring all the flavors to the table, served alongside ice-cold shandies, a big bowl of watermelon, and my Greek Ranch Corn Salad for dipping corn chips. Now that’s what I call the perfect end-of-summer weekend afternoon dinner! And, hey, if you’re one of those folks who must have potatoes with your burgers (I see you!), my Quick and Easy Crispy Duck Fat Fried Potatoes are just the ticket. They’re quick, easy, and you can whip them up right in the same skillet as the burgers. Less cleanup, more time to relax—it’s a win-win!

The Game Plan:

It’s straightforward: fry up some bacon, roll ground chicken into meatballs, and place them in the sizzling bacon drippings. Smash them down as flat as you can with your spatula or burger press. You want these thin, around 1 cm thick, so they get that perfect crispy edge we all crave. Top with thinly sliced onions and jalapeños, press them in, and let everything sear until crispy. Flip, cook, and load up with your favorite toppings. Every bite is a perfect blend of juicy, crispy, smoky, and spicy.

I’ve also included a quick recipe for a mustard-y burger sauce that’s always a hit to elevate your smash burger game!

For an extra touch, I made seasoned lemon juice to top off beers into shandies for a refreshing drink option.

And of course, James T. was on burger patrol the whole time, waiting for his honorary bite. He’s a big fan of smash burger days.

Robin Ward

Bacon Jalapeno Smash Burgers

These juicy chicken smash burgers, cooked in crispy bacon drippings, deliver a smoky, savory punch with spicy jalapeños and sweet onions. They’re easy to prepare and offer a tantalizing mix of crispy edges and tender centers that will make every bite unforgettable.

Print Recipe

Total Time 40 minutes mins

Servings: 4

Course: #maincourse, dinner, lunch

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 1 small red onion, thinly sliced
• 1 jalapeno, thinly sliced
• 8 slices regular bacon, cut each in half crosswise (not thick)
• 1 lb ground chicken (preferably dark meat)
• 4 burger buns
• neutral oil (for toasting the buns)

Equipment

• 1 12-inch cast-iron skillet or fry pan

Method

 

1. Minimize handling of the meat and form it into four 4-ounce meatballs. Gently press each meatball to create a slightly flattened top.
2. Heat a small amount of neutral oil in a large cast-iron skillet over medium-high heat. Toast the cut sides of four burger buns for 1 to 2 minutes, then transfer them to plates or a platter.
3. Place half of the bacon in the skillet and cook until crisp, about 1 to 2 minutes per side. Transfer the bacon to two bottom buns.
4. Place two of the meatballs well apart in the skillet. Generously season each with salt and pepper.
5. Using a burger press, spatula, or the bottom of a 28-ounce can, flatten the meatballs as thin as possible. Top each with a handful of onions and jalapeños, pressing them into the meat. Cook undisturbed until browned, about 1.5 to 2 minutes.
6. Flip the patties and cook until the chicken is fully cooked, and the onions are golden, about 1 to 1.5 minutes.
7. Place the patties on the buns. Repeat with the remaining bacon, meat, onions, and jalapeños. There is no need to wipe out the pan before repeating.

Notes

Need fries with that?  Really Crispy Oven Fries: 

Heat the oven to 450 degrees F. Place a sheet pan on the bottom rack of the oven. Cut 2 large russet potatoes into 1/4-inch fries. toss with 2 tablespoons olive oil and S&P. Place the potatoes on the heated sheet pan and roast on the bottom rack until tender and golden brown, 20-25 minutes.

 

The tool I use to smash the burgers is this sturdy Smash Burger Press. It’s built to last a lifetime!

This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you. Thanks for your support!

Robin Ward

Mustard-y Burger Sauce

It’s all down to the sauce! This creamy Dijon and mayo blend, packed with bold black pepper and a tangy hit of red wine vinegar, takes your burgers and dogs to the next level with that perfect punch of flavor.

Print Recipe Pin Recipe

Course: #condiment, #topping, sauce

Cuisine: American

Ingredients Method

Ingredients

  

• ½ cup mayo
• ¼ cup Dijon mustard
• 1 tsp red wine vinegar
• 1 Tbsp your best extra virgin olive oil
• 10 twists freshly ground black pepper
• pinch of salt to taste

Method

 

1. Combine all ingredients in a mixing bowl. Transfer the mixture to a squeeze bottle or dispense the required amount into a serving dish with a spoon for self-service. Store any remaining mixture in an airtight container and refrigerate.

Robin Ward

Shandy

Make your beer even better by making it into a cocktail.

Print Recipe Pin Recipe

Course: #beverage, #cocktail, #drink

Cuisine: british

Ingredients Method

Ingredients

  

• 5 lemons, juiced
• 1-3 Tbsp granulated sugar or ginger candies melted in a little bit of boiling water
• tiny pinch of salt
• beer of choice

Method

 

1. Squeeze lemon juice into a glass jar with a lid, then add some sugar and a pinch of salt. Shake well
2. Let everyone pour desired amount of seasoned lemon juice to top off their beer.

If you enjoyed this recipe and would love to see more, join me on YouTube and Instagram! Please comment, like, and share. It really helps! I would love to hear from you 🙂 And if you made any of these recipes, how did it go for you?