Burger
• 2 Turano Gourmet Sandwich Rolls
• ½ lb 80/20 ground beef, divided into 2 balls
• 2 slices American cheese
• Pickle slices
• Butter, for toasting rolls

Jalapeño Popper Patty
• 8 oz cream cheese, softened
• 2 cups shredded sharp cheddar cheese
• 2 cups cooked bacon bits
• 2 cups chopped jalapeños
• ¼ cup garlic powder

Burger Sauce
• 1 cup mayonnaise
• ¼ cup BBQ sauce
• ¼ cup honey
• 2 tbsp chili powder
• 2 tbsp garlic powder
• ¼ cup pickle juice

① In a large bowl, combine the softened cream cheese, shredded cheddar, bacon bits, chopped jalapeños, and garlic powder until well mixed. Gently form into burger-sized patties. Place on a parchment-lined tray and refrigerate for 15-20 minutes to help them firm up.
② In a small bowl, whisk together the mayonnaise, BBQ sauce, honey, chili powder, garlic powder, and pickle juice until smooth. Refrigerate until ready to use.
③ Heat a large cast iron skillet or flat top over medium heat. Place the jalapeño popper patties onto the hot surface and cook for 3-4 minutes per side, carefully flipping with a wide spatula once a golden crust has formed. Transfer to a plate.
④ Increase the heat to medium-high. Place the beef balls onto the skillet and smash them thin using a burger press or sturdy spatula. Season with salt and pepper and cook for 2-3 minutes until a deep crust develops. Flip and immediately top each burger with a slice of American cheese. Cook another 1-2 minutes until the cheese has melted.
⑤ Butter the Turano Gourmet Sandwich Rolls and toast them cut-side down until golden brown.
⑥ Spread a generous layer of the burger sauce on the bottom bun. Add the smash burger, followed by the jalapeño popper patty, and finish with pickle slices.
⑦ Place the top bun on the burger and serve immediately.