A double smash patty stacked with The Standard Bearer candied jalapeños, pepper jack, and garlic aioli on a brioche bun. Sweet heat meets serious beef.
INGREDIENTS
- 1 lb 80/20 ground beef, divided into 4 balls
- 4 slices pepper jack cheese
- 2 brioche buns, toasted
- 4 tbsp The Standard Bearer candied jalapeños
- 2 tbsp mayonnaise
- 1 tsp garlic powder
- Salt and black pepper to taste
- Butter for toasting buns
INSTRUCTIONS
- 1
Mix mayo with garlic powder to make garlic aioli. Set aside.
- 2
Heat a cast iron skillet or griddle over high heat until smoking.
- 3
Season beef balls with salt and pepper. Place two balls on the skillet and immediately smash flat with a spatula. Cook 2 minutes until edges are crispy.
- 4
Flip, add a slice of pepper jack to each patty, and cook 1 more minute. Stack two patties per burger.
- 5
Spread garlic aioli on both bun halves. Layer the double patty stack and top generously with The Standard Bearer candied jalapeños.
- 6
Close the bun and serve immediately.
Tasting Notes
The sweet heat from The Standard Bearer cuts through the richness of the beef and melted pepper jack, adding a sticky, caramelized layer that takes this burger to another level.
Product Used
The Standard Bearer
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