Jalapeno Smash and Pickle Chips

Jalapeno Cream Cheese

1. Turn the oven onto 180°C fan forced, add the spring onions and jalapenos, and roast for 30 minutes.
2. Once roasted, remove from the oven and place in a blender, blitz until smooth and then add to a bowl with the rest of the ingredients and combine, taste, adjust and set aside.

Bacon Jam

1. While the jalapeno roasts, start on the bacon jam: place the diced onion in a pan on medium-low heat with a tbsp olive oil, cook for 15 mins low and slow, caramelising in the last 5 mins, then add the garlic.
2. Add the bacon to a second pan, starting from cold, bring up to a low-medium temp and render out the fat. After 5 or so minutes, add the onion, sugar, vinegars and salt, and cook low and slow for 20-25 mins, remove from heat but keep warm.

Build

1. Toast the buns on a pan with some butter before adding the mince, smash very thin with the jalapenos on top, flip and continue to cook until charred and crispy, add the cheese on top until melted, remove from heat.
2. Spread jalapeno cream cheese on both buns, followed by the patty, bacon jam and top bun, serve with pickles on the side, enjoy.

Pickle Chips

1. Start with 3 small bowls and place flour, whisked egg and panko in each separately. Heat oil to 180°C in a pot.
2. Dust pickles in flour, then egg, then panko. Gently fry for 3-4 mins until golden and crisp, dust with tajin.
3. Serve up.