Smashburgers

These burgers are outrageously delicious thanks to the bold, smoky heat of Noshejan Lobo Rojo Adobo, which takes the juicy, seared beef to the next level. Layered with tangy garlic aioli and quick-pickled jalapeños, every bite hits the perfect balance of savory, spicy, creamy, and crisp. It’s everything you crave in a burger, but with way more personality!

Servings

4

Prep Time

20 Min

Cook Time

6 Min

Ingredients

For the patties:

• 2 lbs ground beef (80/20 for juicy burgers)
• 3 tbsp Noshejan Lobo Rojo Adobo
• 1 tbsp Worcestershire sauce

For the garlic aioli:

• 1/2 cup mayo
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 grated garlic clove

Quick Pickled Jalapeños:

• 2 jalapeños, thinly sliced
• 1/4 cup vinegar
• 1/4 cup water
• 1/2 tsp sugar

For assembly:

• 4 brioche buns, toasted
• Sliced sharp cheddar
• Arugula or baby spinach
• Tomato slices (optional)
• Red onion (optional)

Instructions

1. Prep the pickled jalapeños
   Combine vinegar, water, sugar, and salt in a small saucepan. Heat until just boiling, then pour over the sliced jalapeños in a jar. Let sit while you prep the burgers.
2. Make the garlic aioli
   Stir all ingredients together until smooth. Adjust salt or lemon to taste. Chill until ready to use.
3. Season the beef
   Mix ground beef with Lobo Rojo Adobo and Worcestershire sauce. Form into 8 loosely packed balls (for smash-style) or 4 patties for classic burgers.
4. Cook the patties
   Heat a cast-iron skillet or griddle over high heat. For smash burgers, smash two balls into thin patties and cook for 2–3 min per side, adding cheese right after the flip. For thicker burgers, grill or pan-cook 4–5 min per side, depending on doneness.
5. Toast the buns
   Lightly butter and toast the buns until golden.
6. Assemble
   Spread aioli on both bun halves, add a cheesy patty (or stack two for smash style), top with pickled jalapeños, greens, and any extras you love.