Double-Decker Jalapeño Popper Smash Burger with Ranch Drizzle

Here’s a bold, restaurant-quality recipe for a Double-Decker Jalapeño Popper Smash Burger with Ranch Drizzle — spicy, cheesy, smoky, and irresistibly messy in all the right ways. It combines crispy smash burger patties with jalapeño cream cheese filling, bacon, and homemade ranch.

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Double-Decker Jalapeño Popper Smash Burger with Ranch Drizzle

Ingredients

For the burger patties:

• 1 ½ lb (680 g) ground beef (80/20 blend recommended)

• Salt and black pepper, to taste

• 1 tablespoon butter or neutral oil (for cooking)

For the jalapeño popper filling:

• 4 oz (115 g) cream cheese, softened

• 1 cup shredded cheddar cheese (or pepper jack for extra spice)

• 2 fresh jalapeños, finely diced (remove seeds for milder heat)

• 2 slices cooked, crumbled bacon

• 1 teaspoon garlic powder

• Salt and pepper, to taste

For the ranch drizzle:

• 1/3 cup mayonnaise

• 1/3 cup sour cream or Greek yogurt

• 1 tablespoon buttermilk (or milk)

• 1 teaspoon dried dill

• 1 teaspoon dried parsley

• 1/2 teaspoon onion powder

• 1/2 teaspoon garlic powder

• Salt and pepper, to taste

For assembly:

• 4 burger buns (brioche or potato buns preferred)

• 4–6 slices cooked bacon

• 4 slices cheddar or American cheese

• Sliced jalapeños (fresh or pickled)

• Butter for toasting buns

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Instructions

1. Make the jalapeño popper filling

1. In a medium bowl, combine cream cheese, shredded cheese, diced jalapeños, crumbled bacon, garlic powder, salt, and pepper.

2. Mix until smooth and creamy. Set aside.

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2. Prepare the ranch drizzle

1. In a small bowl, whisk together mayonnaise, sour cream, buttermilk, and seasonings.

2. Adjust thickness with a bit more milk if desired.

3. Refrigerate until ready to serve (this lets the flavors develop).

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3. Form and cook the patties

1. Divide the ground beef into 8 equal balls (about 3 oz each).

2. Heat a griddle or large cast-iron skillet over medium-high heat. Lightly grease it with butter or oil.

3. Place two beef balls on the hot surface and smash each firmly with a metal spatula or burger press until thin.

4. Season immediately with salt and pepper.

5. Cook for about 2 minutes, until the edges are crispy and browned.

6. Flip, top each patty with a slice of cheese, and cook for another 30–45 seconds until melted.

7. Repeat with remaining patties.

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4. Toast the buns

1. Butter the cut sides of the buns and toast them on the griddle until golden brown.

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5. Assemble the double-decker burgers

1. Spread a generous spoonful of jalapeño popper filling on the bottom bun.

2. Add one cooked patty, a slice of bacon, then a second patty on top.

3. Drizzle with ranch dressing and top with fresh or pickled jalapeño slices.

4. Add the top bun and press lightly.

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6. Serve

Serve immediately with fries, onion rings, or a side salad. Drizzle extra ranch or serve it on the side for dipping.

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Tips and Variations

• Heat control: Use pickled jalapeños for tangy mild heat or roasted jalapeños for smoky flavor.

• Cheese options: Swap cheddar for Monterey Jack, provolone, or a spicy blend.

• Add crunch: Add crispy fried onions or jalapeño chips for texture.

• Meal prep: The jalapeño filling and ranch can be made up to 3 days ahead and stored in the fridge.

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Would you like me to give you a grilled version (for outdoor cooking) or a sheet-pan version (for making multiple burgers at once)?