Tex-Mex Smash Burgers with Chipotle-Lime Cream Sauce
This Tex-Mex Smashburger is a bold and flavorful twist on the classic western burger recipe. Built with fire-roasted poblano peppers, pepper jack cheese, double-stacked beef patties, and a smoky chipotle lime crema, it delivers rich flavor with every bite. Whether you're craving a homemade cowboy burger or looking to impress guests with a spicy, smoky, restaurant-style cheeseburger, this recipe has everything you need—and it’s easy enough for weeknight grilling.
Equipment
- Cast iron skillet or griddle
- Grill, stove, or open flame
- tongs
- Prep Bowls & Measuring Spoons
- Burger Press or Large Spatula
- Parchment Paper
- Plate or Pan
- Sharp Knife & Cutting Board
Ingredients
For the Smash Burger Patties:
- 12 oz ground beef 80/20, divided into two 3 oz balls per burger (4 total)
- Kosher salt & cracked black pepper or taco-style seasoning
- 4 slices pepper jack cheese
- 2 Hamburger buns
For the Chipotle-Lime Crema:
- ½ cup sour cream
- 3 T mayo
- 1 T adobo sauce plus 1-2 adobo peppers
- 1 lime zested & juiced
- Pinch of salt
Toppings:
- 2 poblano peppers fire-roasted and sliced into strips
- guacamole as needed
- Pickled red onions as needed
Instructions
Step 1: Make the Chipotle-Lime Crema
- In a small bowl, mix all the crema ingredients until smooth. Taste and adjust the lime or salt as needed. If using the adobo peppers, use a food processor or blender to blend until smooth, then refrigerate until ready to use.
Step 2: Roast the Poblano Peppers
- Char poblano peppers over an open flame, grill, or under the broiler until blackened all over. Transfer to a bowl, cover with foil, and let steam for 5 minutes. Peel off the skin, remove seeds, and slice into strips.
Step 3: Smash the Burgers
- Preheat a griddle or cast iron skillet over medium-high heat until very hot. Meanwhile, season the beef with salt and pepper or your desired rub. Add beef balls to the griddle and immediately smash each one thin using a spatula or burger press. Cook 1–1½ minutes until crispy edges form, then flip. Add a slice of pepper jack to each patty. Cook for another minute, until the cheese has melted.
Step 4: Assemble
- Spread smashed avocado on the bottom bun, then add roasted poblano strips and pickled red onions. Layer two patties per burger and top with a drizzle of chipotle-lime crema. Add the top bun and serve hot.
Notes
- Time-Saving Tips: Use pre-made guacamole, pickled onions, or even pre-formed burger patties to speed things up.
- Burger Press Tip: Use parchment paper between the spatula and patty to avoid sticking when smashing.
- Freezer Tip: You can freeze uncooked burger patties between parchment paper and cook straight from frozen over high heat.