Difficulty: Easy
Ingredients:
- 2 pounds 80/20 ground chuck
- SPG Salt, Pepper, Garlic rub, to taste
- 6 slices of pepper jack cheese
- 4 slices of Texas toast buns
- Jalapeño popper mixture recipe below
Instructions:
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Form the Patties: Take the ground chuck and form it into 1/3-pound burger balls.
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Smash the Patties: Using a burger press, smash each ball into a flat patty.
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Season: Generously season the patties with SPG rub.
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Preheat the Griddle: Get your griddle nice and hot.
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Sear the Patties: Place the patties on the hot griddle and sear for 4 minutes on the first side.
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Flip and Add Cheese: Flip the patties, season the other side, and place 3 slices of pepper jack cheese on each patty. Cook for 3 more minutes.
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Move to Cool Side: Transfer the patties to the cool side of the griddle.
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Toast the Buns: Place Texas toast buns on the griddle (reduce the griddle temp) and let them toast for 3-5 minutes until golden.
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Assemble: Add a scoop of the jalapeño popper mixture on top of the patties, stack the double patties, and top with the second bun.
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Final Toast: Toast both sides of the sandwich and serve hot.
