Jalapeño Popper Smashburger with Raspberry Bacon Jam – 120-Minute Recipe
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.
Recipe by Alf's Kitchen· Structured by ReelsMeals
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.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Jam simmering
Simmer the raspberry bacon jam for 45–50 minutes, stirring every 5–7 minutes, until it reaches a jam‑like consistency.
Patty press timing
Press each beef patty firmly for about 10 seconds before seasoning, then flip after roughly 90 seconds.
Bun toasting
Toast the pretzel buns cut side down for 1 minute until just golden before assembling.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
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.