Divide the ground beef into 8, 2 oz balls and set aside. Heat your pan over medium high heat and add a small drizzle of oil to the pan. Make four small piles of onions and jalapeños in your pan and sprinkle salt and pepper on the piles. Let them cook, undisturbed, for about a minute or until the onions start to take on some color. Place one meatball on top of each pile of onions and jalapeños and use a press or spatula to firmly press down on each meatball until it is 3.5-4” in diameter. Sprinkle the top of the patties with salt and pepper. Let cook, undisturbed, for 2-3 minutes, until the edges have started to brown. Flip, so that burgers have the onion and jalapenos on top and cook for an additional 2 minutes. Set these patties aside and now cook your four plain meatballs that don’t have onion and jalapenos in the same manner. Once you flip the patties, add the American cheese and the jalapeño and onion patty on top of the cheese patty. Place the two patty stack in your bun and liberally spoon burger sauce over them.
INGREDIENTS