Preheat a griddle or flat-top grill over high heat. Divide the ground beef into four equal portions (about ¼ pound each) and gently shape them into loose balls without overworking the meat.
Place the brioche buns cut-side down on the hot, dry griddle and toast until golden brown, then remove and set aside.
Place the beef balls on the hot griddle and let them cook undisturbed for about 30 seconds. Flip each ball over and immediately smash it flat using a sturdy spatula or burger press.
Season the patties generously with smash burger seasoning. Cook on high heat until the edges are crispy and browned.
Place a slice of Pepper Jack cheese on each patty right after smashing and continue cooking until the cheese is melted.
Remove the patties from the griddle and place them on the toasted buns. Spread pepper jelly on the buns and top each burger with a handful of Fritos for crunch.
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