Jalapeño Popper Smash Burger

Start by charring the jalapeños over an open flame. Once the skin is black, put in a bowl and cover with clingfilm. Leave to sit for 15 mins.

Meanwhile, cook the bacon in a pan until super crispy. Drain on a paper towel, then finely chop into crumbs.

Use the same pan with the leftover bacon fat to toast the buns. Set aside.

Remove the skins from the jalapeños, then finely chop. Add to cream cheese along with chives, salt and pepper, and onion powder.

Form your beef mince into balls. Season with salt and pepper on one side. Get a pan piping hot with a splash of vegetable oil, then add the beef balls seasoned side down. Top with a square of greaseproof paper, then a smaller skillet to smash the patties.

Season the other side, then once it's super golden and crispy, flip. Top with a slice of cheese, add a splash of water, and cover.

Build your burger - add a generous helping of the cream cheese mix onto both halves of the bun, then top with the two burger patties. Add pickles, then the bacon crumbs, and the other bun. Enjoy!