Ah, summertime! The birds chirp a little louder, the sun shines a little brighter, and our taste buds tend to want something savory to go along with the warmer temps. While the burger has been an American tradition that goes back over 150 years, the country has recently fallen in love with the smash burger, or a burger pressed thin onto the grill before cooking. So as we gear up for the season of cookouts, family reunions and the celebration of Juneteenth, it’s time to smash our way into spring by taking our burger game to the next level with Sargento® Cheese.

At the heart of any great burger lies the perfect blend of flavors, and the smash burger is no exception. Picture this: a tender, juicy patty nestled between two buttery brioche buns, adorned with crispy bacon and crowned with the star of the show – Sargento® Colby-Jack Natural Cheese Slices, a mix of Colby and Monterey jack cheese flavors that melts to perfection. But wait, there’s more! Elevating this burger to new heights is a zesty jalapeño relish, a delightful fusion that brings the heat, making the palate dance with delight. Crafted with finely diced jalapeños, red onion, and cucumber, simmered in a blend of apple cider vinegar and sugar, this relish adds a punch of flavor that takes this burger from ordinary to extraordinary.

Whether you’re a seasoned grill master or a newbie in the world of burger crafting, this Smash Cheese Burger is guaranteed to impress. So fire up those grills, gather your kickback partners, and let’s make this summer a celebration of smash, sizzle, and, of course, Sargento® Cheese.

Jalapeño Relish Double Stacked Cheeseburger

Prep Time: 5 mins   Cook Time: 25 mins     Total Time:  30 mins     Serves: 1 


Jalapeño Relish

1 Jalapeño, fine dice

¼ red onion, fine dice

1 persian cucumber, seeded and fine dice

¼ c Apple Cider Vinegar

¼ c Sugar


1 Brioche buns

1 tbsp butter

2 3 oz Beef/Brisket patties or Plant based burger

2 slices bacon

2 Sargento® Colby-Jack Natural Cheese Slices

Kosher salt, to taste

Cracked Pepper, to taste


Jalapeño Relish:

In a small sauce pan on medium heat combine ACV and sugar, stir until sugar dissolves. Add diced jalapeno, red onion and cucumber stir and reduce heat to low. 

Simmer for about 10 mins, but do not let all the liquid evaporate, remove from heat as the relish will thicken after it cools. 


Preheat the oven to 375 degrees F. 

Place bacon on a lined baking sheet evenly spaced out and bake in the oven for about 15 mins. Remove the bacon from the oven and place on a paper towel to drain.

In a saute pan on medium heat add tbsp of butter, place the burger buns down in the pan to toast lightly for about 2 mins, remove and set aside.

In the same saute pan, on medium high heat add 2 patties to the pan. Season lightly with salt & Pepper, with a spatula smash the patty down to achieve nice crispy edges, then immediately transfer to a grill. After about 2-3 minutes, flip the patties and cook for an additional 2 minutes. Add a Colby Jack slice to each patty, allow to melt and remove from the grill.

Build burger to your preference with additional toppings, mayo, lettuce, tomato etc.

Recipe created by and courtesy of Chef Rosecleer-Marie