Jalapeño Chilli Crunch Smash Burgers

Crispy edges. Melted cheese. A sauce with crunch.

A great smash burger is all about the crust. Loose balls of beef are pressed hard onto a blazing-hot pan, creating thin patties with lacy, deeply caramelised edges and juicy centres. Stack two with melting cheddar on a golden, butter-toasted brioche bun, then add the star: a creamy burger sauce made with Kalahari Jalapeño Chilli Crunch, bringing toasty garlic, bright green chilli and a savoury crunch to every bite. Restaurant-style burgers at home, in about half an hour.

Recipe information

• Prep time: 15 minutes
• Cook time: 15 minutes
• Total time: 30 minutes
• Servings: 4 double burgers
• Difficulty: Easy to intermediate
• Heat: Mild. The mayo softens the heat; add more crunch for a bigger kick.

Ingredients

Jalapeño Chilli Crunch burger sauce

• 100 g (about 7 tablespoons) mayonnaise
• 2–3 tablespoons (30–40 g) Kalahari Jalapeño Chilli Crunch
• 10–15 ml (2–3 teaspoons) lemon juice or pickle brine
• 1–2 teaspoons (5–10 g) Dijon mustard
• 1 tablespoon finely chopped dill pickles (optional)

Burgers

• 800 g beef mince, about 20% fat, kept cold
• 1 teaspoon salt and ½ teaspoon freshly ground black pepper
• 8 slices mature cheddar or another good melting cheese
• 4 soft brioche burger buns (or 8 slices thick-cut white bread)
• 20 g butter, softened, for toasting
• 1 teaspoon sunflower oil, only if your pan needs it

Toppings

• Dill pickles, sliced
• 2 ripe tomatoes, sliced
• A handful of shredded iceberg lettuce
• 1 large onion, thinly sliced (optional)

Method

1. Make the sauce. Stir together the mayonnaise, Jalapeño Chilli Crunch, lemon juice or pickle brine, Dijon and chopped pickles. Taste and adjust, then refrigerate while you cook.
2. Portion the beef. Divide the mince into 8 loose balls of about 100 g each. Handle it as little as possible and don't pack it tightly. Keep the balls in the fridge until the pan is ready. Slice the toppings.
3. Toast the buns. Spread the cut sides with butter and toast, cut side down, in a large cast-iron pan or flat griddle over medium heat for 1–2 minutes until golden. Set aside.
4. Get the pan very hot. Wipe out the pan and heat it over high heat for 3–4 minutes until it's smoking lightly. Add a thin film of oil only if your pan tends to stick. Open a window or turn on the extractor.
5. Smash. Place 2–3 beef balls in the pan, well spaced. Immediately lay a square of baking paper on top and press down hard with a sturdy, flat metal spatula (use a second spatula or a heavy pot on top for extra force, and an oven glove) until each patty is about 1 cm thick and 10–11 cm wide. Peel off the paper and season the tops with salt and pepper. Smash once only, within the first 30 seconds.
6. Build the crust. Cook without moving for about 2 minutes, until the edges are lacy and the underside has a deep brown crust. Slide the edge of the spatula firmly under each patty to scrape up the crust, and flip.
7. Melt the cheese and cook through. Lay a slice of cheese on each patty and cook for 1 minute more, until the cheese melts and the beef is cooked through with no pink (71°C in the centre). Move to a plate and repeat with the remaining beef. If using onion, fry it in the beef fat left in the pan for 4–5 minutes until soft and golden.
8. Assemble and serve. Spread sauce on both toasted bun halves. On the bottom bun, layer lettuce, two cheesy patties, pickles, tomato and onion. Add the top bun and serve straight away.

The crunch that changes everything

Kalahari Jalapeño Chilli Crunch turns a simple mayo into a proper burger sauce. Its crispy garlic and chilli add texture and savoury depth, while the jalapeño brings a fresh, balanced warmth that cuts through rich beef and cheese. Keep the jar on the table: a little extra spooned straight onto the patties is never a bad idea.

SHOP JALAPEÑO CHILLI CRUNCH

Chef's tips

• Choose 20% fat mince: fat carries flavour and keeps thin patties juicy. Very lean mince dries out and won't crust as well.
• Heat is everything: the crust (the Maillard reaction) only forms on a properly hot, flat surface. A lukewarm pan steams the beef grey.
• Stop sticking: cold beef, a very hot pan and a square of baking paper between the meat and spatula all help.
• Smash once: pressing again after the first 30 seconds squeezes out the juices.
• Don't crowd the pan: cook in batches of 2–3 so the pan stays hot.
• Avoid soggy buns: toast them well, spread sauce on the toasted side and put lettuce under the patties as a barrier.
• Handle mince safely: unlike steak, mince must be cooked through. Wash your hands, boards and spatula after handling raw beef.

Frequently asked questions

What is a smash burger?

A smash burger is made by pressing a loose ball of beef flat onto a very hot surface right after it goes in. The thin patty has much more contact with the pan than a thick burger, so it develops a dark, crisp, caramelised crust and cooks in minutes. A conventional thick burger is shaped before cooking and has a softer exterior and a juicier, pinker-looking interior.

What beef mince is best for smash burgers?

Regular beef mince with about 20% fat (often labelled as regular or 80/20) gives the best flavour and crust. Ask your butcher for chuck mince if you can.

How do you make smash burger sauce?

Start with mayonnaise, then add something tangy (lemon juice or pickle brine), a little Dijon for bite, and something savoury. Here, Kalahari Jalapeño Chilli Crunch adds the garlic, chilli warmth and crunch in one spoonful.

Can smash burgers be cooked on a braai?

Yes, but not directly on the grid: the mince will fall through. Heat a flat cast-iron plate, skottel or griddle over very hot coals for 10 minutes, then smash and cook exactly as above.

Can the burger sauce be made ahead?

Yes. Keep it covered in the fridge for up to 3 days. Stir before using, as the chilli oil can settle.

More ways to enjoy Jalapeño Chilli Crunch

• Breakfast: spoon it over crispy fried eggs with our Chilli Crunch Fried Eggs on Sourdough.
• Chicken wraps: spread leftover burger sauce into warm wraps with grilled chicken and crunchy lettuce.
• Loaded fries: drizzle hot chips with the burger sauce and an extra spoonful of crunch.
• Grilled cheese toasties: add a thin layer of crunch inside before toasting.

One jar, many meals: once you've made the sauce, you'll find yourself reaching for it all week.