Crispy Smashed Brunch Burgers with Spicy Jalapeño Hollandaise

Method

1. Preheat the oven to 400°F. Line a rimmed baking sheet with foil and arrange the bacon in a single layer. Bake until crisp, about 16 minutes, rotating the sheet once halfway through. Transfer the bacon to a paper towel-lined plate and set aside.
2. Meanwhile, make the jalapeño hollandaise: In a tall, narrow container that just fits the head of an immersion blender, combine the egg yolk, water, lime juice, and a pinch of salt. In a small saucepan over high heat, melt the butter, swirling constantly until the foam subsides. Pour the melted butter into a liquid measuring cup.
3. Place the immersion blender at the bottom of the container and turn it on. With the blender running, slowly pour in the hot butter in a thin stream until it emulsifies. Add half of the chopped jalapeño (or to taste) and blend until smooth and creamy. Transfer to a small lidded pot and keep warm.
4. To assemble the burgers: Place the bacon on the bottom halves of the English muffins. Set aside. Heat a large sauté pan or skillet over high heat. Place 2 balls of beef in the pan at a time and smash them flat with two stiff metal spatulas (or a flat-bottomed heat-safe tool). Press firmly.
5. Season the patties generously with salt and pepper. Cook until the bottoms are well browned and the tops are turning pale grayish pink, about 45 seconds. Flip the patties, place a slice of cheese on one, and immediately stack the second patty on top. Transfer the stack to a bacon-topped muffin. Repeat with the remaining beef. Top each stack with sliced avocado.
6. In a large nonstick skillet over medium heat, melt 2 tablespoons butter. Crack the eggs into the skillet and fry undisturbed until cooked to your liking, about 2 minutes for runny yolks. Place one egg on each burger stack. Spoon the hollandaise over the eggs, season with black pepper and the reserved chopped jalapeño. Close the burgers and serve immediately.