Hot Honey Smash Burger
The smash burger's lacy, caramelized crust is the perfect vehicle for swicy heat — a hot honey glaze that lands sweet first, then blooms into gentle cayenne warmth. Pressing the beef flat onto a ripping-hot griddle and leaving it alone builds the crust that makes the technique worth the mess; flipping once keeps it tender underneath. Pepper Jack melts into the cracks, pickled jalapeños bring the briny snap that cuts the richness, and a swipe of hot honey aioli ties the whole thing together. It's diner comfort with a fall-ready edge.
Dinner · High-protein, Quick, Spicy • 35 min
Ingredients
- 1½ pounds ground beef, 80/20 lean-to-fat
- Kosher salt and freshly ground black pepper
- 8 slices pepper Jack cheese
- 4 brioche buns, split
- 2 tablespoons unsalted butter, softened
- For the hot honey:
- ¼ cup honey
- 2 teaspoons hot sauce (such as Frank's RedHot or Crystal)
- 1 teaspoon apple cider vinegar
- ¼ teaspoon cayenne pepper
- For the hot honey aioli:
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons of the hot honey (reserved from above)
- For the toppings:
- ½ cup pickled jalapeño slices, drained
- ½ cup crispy fried onions
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Steps
- Make the hot honey: In a small saucepan over low heat, warm the honey, hot sauce, vinegar, and cayenne just until runny and combined, about 1 minute. Whisk, then set aside to cool. Reserve 2 tablespoons for the aioli and keep the rest for glazing.
- Make the aioli: In a small bowl, stir together the mayonnaise, Dijon mustard, and the reserved 2 tablespoons of hot honey. Set aside.
- Divide the beef into 8 equal portions (3 ounces each) and roll each loosely into a ball — don't overwork the meat. Arrange on a plate, cover, and refrigerate while you toast the buns.
- Heat a large cast-iron skillet or flat-top griddle over high heat until smoking hot. Spread the softened butter on the cut sides of the buns and toast, buttered-side down, until golden, about 1 minute. Set aside.
- Working in batches so the skillet stays hot, place the beef balls on the griddle and immediately smash each flat with a sturdy metal spatula, pressing hard for a full 10 seconds until each is about ¼-inch thick with lacy edges. Season generously with salt and pepper.
- Cook undisturbed for 2 minutes, until the edges are deep brown and crispy. Scrape firmly under each patty to release the crust, flip, and lay a slice of pepper Jack on top. Cook 30–45 seconds more, until the cheese melts and the patty reaches 160°F at the center.
- Build each burger: spread hot honey aioli on both cut sides of a bun, stack two patties, drizzle with a spoonful of hot honey, and top with pickled jalapeños and a handful of crispy fried onions. Serve immediately.
Tips & Variations
Make Ahead
Make the hot honey and aioli up to 3 days ahead and refrigerate in separate airtight containers. The honey thickens when cold, so rewarm it gently before drizzling. Form the beef balls up to 4 hours ahead and keep them refrigerated — cold beef smashes with the best crust.
Storage
Smash burgers are best eaten the moment they're built; the crust softens within minutes. If you have leftover patties, refrigerate them separately from the buns and reheat in a hot skillet for 1 minute per side to re-crisp before reassembling.
Substitutions
Swap the pepper Jack for smoked Gouda or sharp cheddar for a milder melt. To skip the aioli, simply drizzle extra hot honey over the patties. For single-stack burgers, use four 4-ounce balls instead of eight 3-ounce balls, one slice of cheese per patty. Substitute a plant-based ground for the beef and cook 1 minute longer per side. No brioche? Any soft potato or sesame bun works.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
