Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. I am going to be overly dramatic about this recipe. Fair warning. I am all about this burger right now. I can still taste the fat from the meat, just the right proportion, still taste the butter melting into the soft blue cheese and down around the burger, the spiciness and smokiness of the serrano peppers, the extra pop of flavor from the seared jalapeno pepper slices, the gooey-melty pepperjack cheese. It’s a decadent combination for sure, but every once in a while, you just gotta go crazy. This is one of those times. BOOM! Smashburgers, baby, with Charred Serrano-Blue Cheese Butter. Perfection. There are 2 main components to this recipe, as the title indicates, and each is very simple to make. When they come together, though, two simple items transcend themselves, become something greater. Let’s talk about them individually, shall we? First we have the SMASHBURGER element. But not just any meat! It is imperative that you get the best quality beef you can find, even if you have to grind it yourself, and that you use 80/20 beef. SO highly flavored that you only need salt and pepper to season it. Chop them up and mix them with softened butter, crumbly blue cheese and chopped cilantro. That’s it. BOOM! Only 4 ingredients to achieve such a gorgeously flavored burger topping. Do I have to keep writing this? My stomach just growled at me, begging for another burger. Com on! What can I tell ya? This recipe is DEFINITELY going on the Mike’s Favorite Recipes List. You can make 4 quarter pound burgers with a pound of beef, or be crazy like me and make a couple of double deckers. Yes! This! Burger time! Give them a try! Let me know what you think. I hope you like them! Here are links to view “12 Feet Deep”: Enjoy!
