Border Burger

Ingredients

• This recipe yields 6 hamburgers:
• – 12- 3 oz patties of 80/20 ground beef (2 patties per burger)
• – 6 brioche buns
• – 2 oz of guacamole per burger, 12 oz total
• – 1 red onion, sliced thin
• – 12 slices pepper jack cheese, 6 oz total
• – 1 sliced jalapeno pepper
• – 2 sliced tomatoes
• – arugula, 4 oz total

Instructions

• Cook 12-3 oz smash patties with melted pepper Jack cheese. Cook 2 at a time. Place two 3oz balls of ground beef on a searing hot cast iron skillet, smash them within 10 seconds of placing them on the skillet with a firm spatula. Flip them after 1.5 minutes and place a slice of cheese on the seared side of the patty. Cover with a lid for 2 minutes and stack the patties ..each burger will have 2 smash patties. Place the prepared double patties on a paper towel to soak up the grease. After you have 6 stacked patties, wipe down the skillet and melt butter in it. Brown each slice of brioche buns in the buttered skillet for around 15 seconds.
• Construct each burger in the following order:
• – bottom brioche
• – arugula
• – 1 slice of tomato
• – double smashed patties with cheese
• – 4 thin slices of jalapenos
• – thin sliced red onions (light amount)
• – top brioche with guacamole spreaded