What temperature should I set my griddle or skillet to for best sear?

I preheat my griddle to about 400°F. That gives a quick sear that builds a deep crust without overcooking the interior. If my pan isn’t holding heat well, I let it come fully up to temp on medium-high and test with a small patty first.

How do I make the creamy stuffed filling so it melts without leaking out?

I mix softened cream cheese with shredded cheddar (or mozzarella) and minced jalapeños until smooth, then chill it briefly. A firmer filling holds shape when I press patties around it. I also form a well in each patty and seal the edges tightly to prevent leaks while cooking.

What grind of beef and fat ratio do you recommend for juicy patties?

I use freshly ground chuck with about 20% fat. That balance keeps patties juicy under high heat and helps form a good crust. I avoid compacting the meat too much—light handling yields a better texture.

How long should I cook smash-style patties to reach medium doneness?

I smash thin patties for about 2–3 minutes per side on a 400°F surface for medium. Thicker or stacked patties need more time, so I use an instant-read thermometer and aim for around 140–145°F before resting to hit medium after carryover.

Should I include jalapeño seeds for more heat or remove them for milder flavor?

I choose based on the heat I want. I leave seeds and membranes in for a spicier result, and I scoop them out for a milder, tangy popper experience. If I want controlled heat, I add a few chopped seeds rather than all of them.

Can I make the popper filling ahead of time and how long will it keep?

Yes—I often make the filling a day ahead. Stored in an airtight container, it keeps in the fridge for up to 3 days. Chilling makes it easier to portion and helps prevent melting too fast during assembly.

What buns hold up best to stacked, creamy burgers?

I prefer sturdy buns like brioche or Dutch crunch. They have enough structure to support stacked patties and creamy filling without turning soggy. I lightly toast them to add a barrier against moisture.

How do I prevent the cheese filling from running out when stacking multiple patties?

I let each topped patty rest briefly under a dome so the cheese sets slightly before stacking. I also spread a thin barrier of melted cheese or mayo around the edge of the patty to help seal the filling and reduce leakage between layers.

What sides and toppings pair best with a spicy, creamy stacked burger?

I serve it with crisp fries or a simple slaw to cut the richness. For toppings, I like bacon, pickled jalapeños for tang, lettuce for crunch, and sliced tomato or onion for freshness. A cool ranch or lime crema also balances the heat.

Can I swap cheeses if I don’t have cheddar or mozzarella?

Absolutely. I sometimes use Monterey Jack or pepper jack for extra melt and flavor. For creaminess, a bit of cream cheese mixed with any mild melting cheese works well. I avoid hard aged cheeses that don’t melt smoothly.

How should I season the beef to maximize flavor without overpowering the popper filling?

I keep the beef seasoning simple: kosher salt and freshly cracked black pepper applied right before cooking. That enhances beef flavor and lets the popper filling shine. If I want extra depth, I’ll add a touch of garlic powder or smoked paprika sparingly.

Is it better to use fresh or pickled jalapeños in the filling?

Both have merits. I use fresh for bright, crunchy heat and pickled for tangy complexity. If I want less spice and more zip, I choose pickled jalapeños. For full-heat poppers, I go with fresh and leave some seeds in.

Tasting the Hellfire Jalapeño Popper Lava Burger Tower

Description

A towering double-stacked burger featuring smash-style beef patties topped with creamy jalapeño popper filling and crispy bacon. Crafted for discerning home chefs seeking restaurant-quality results with bold, spicy flavors.

Ingredients

Scale

2 pounds ground beef (80/20)

8 ounces cream cheese, room temperature

1 cup shredded mozzarella or cheddar cheese

4–5 fresh jalapeños, minced

1/2 cup mayonnaise

1/2 cup sour cream

12–16 bacon slices

6–8 brioche buns

Salt and black pepper to taste

Butter for toasting buns

Pickled jalapeños for garnish

Lettuce leaves

Sliced tomatoes

Thin onion slices

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Instructions

1. Preheat griddle or large skillet to 400°F

2. Cook bacon until crispy, set aside. Sauté minced jalapeños in bacon fat until tender, about 3-4 minutes

3. Mix room-temperature cream cheese, shredded cheese, sautéed jalapeños, mayonnaise, and sour cream in a bowl until smooth. Set aside

4. Portion ground beef into 2.5-3 ounce balls. Season with salt and pepper

5. Toast brioche buns in remaining bacon fat until golden brown

6. Place beef balls on hot griddle and smash hard with press for 10 seconds to create thin patties

7. Sear patties 2-3 minutes without moving to develop crust

8. Flip patties and immediately top each with jalapeño cream cheese mixture

9. Cover with dome or lid and cook 2-3 minutes more until cheese melts

10. Stack two patties per burger on toasted bun bottom

11. Top with crispy bacon, pickled jalapeños, lettuce, and tomato

12. Crown with bun top and serve immediately while hot

Notes

Use 80/20 ground beef for optimal juiciness and flavor. Don’t overwork the meat when forming patties.

The key to perfect smash burgers is high heat (400°F) and not moving the patties during the first sear.

Make the jalapeño cream cheese mixture ahead of time and refrigerate for easier handling.

Toast buns to prevent sogginess from the melted cheese mixture.

Work quickly during assembly to keep everything hot and melty.

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Prep Time: 5
Cook Time: 15
Category: Main Course
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1
Calories: 680
Sugar: 4g
Sodium: 920mg
Fat: 48g
Saturated Fat: 22g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 38g
Cholesterol: 135mg