Smoked Cheddar Jalapeño Burgers (Printable Format)
Smoked cheddar and jalapeño burgers with pepper jack, topped with crispy bacon sauce on toasted brioche buns.
# Needed Ingredients:
→ Patties
01 -
2 pounds ground chuck (80/20 blend)
02 -
8 ounces sharp cheddar cheese, cut into 1/4-inch cubes
03 -
1 1/2 fresh jalapeños, seeded and finely diced
04 -
All-purpose BBQ rub, to taste
→ Smoking & Assembly
05 -
Hickory wood chunks for smoking
06 -
4 slices pepper jack cheese
07 -
4 brioche buns, toasted
→ Crispy Bacon Burger Sauce
08 -
1/2 cup mayonnaise
09 -
2 tablespoons ketchup
10 -
2 tablespoons yellow mustard
11 -
1 tablespoon Worcestershire sauce
12 -
1 tablespoon sweet relish
13 -
1/2 pound thick-cut bacon, cooked until crispy and minced
14 -
1 tablespoon Tony’s Creole seasoning
15 -
Salt, to taste
16 -
Black pepper, to taste
# Preparation Steps:
01 -
In a large mixing bowl, gently combine ground chuck, sharp cheddar cheese cubes, and finely diced jalapeños. Season with all-purpose BBQ rub to taste, making sure not to overwork the meat for tender patties.
02 -
Divide the mixture into 4 equal portions and shape into patties, creating a slight indentation in the center of each patty to ensure even cooking.
03 -
Preheat your smoker with hickory wood chunks until it reaches 225°F. Arrange the patties on the grill and smoke for 60 to 75 minutes, or until the internal temperature reaches 160°F.
04 -
In a medium bowl, whisk together mayonnaise, ketchup, yellow mustard, Worcestershire sauce, and sweet relish. Fold in the minced crispy bacon and Tony’s Creole seasoning. Season with salt and black pepper to taste.
05 -
Top each smoked patty with a slice of pepper jack cheese and allow it to melt before removing from the smoker.
06 -
Lightly toast brioche buns. Spread a generous layer of crispy bacon burger sauce on each bun, add the smoked cheeseburger patties, and serve immediately.
# Supplementary Details:
01 -
Avoid pressing down on the patties while smoking to retain maximum juiciness.