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Best Smoked Cheddar Jalapeño Burgers

  

I invited my dear neighbors, an old married couple named Carla and Miguel, over for dinner one summer evening. Carla suggested we fire up the backyard smoker, she’d brought fresh jalapeños from her garden and a wedge of smoked cheddar. Miguel shared tales of his days as a barbecue pitmaster in Louisiana.

One smoky breeze later, I was inspired to mix smoky, spicy, and savory into a burger. The sizzle of cheddar cubes melting inside the beef and the fresh jalapeños dancing in the patty made my kitchen smell like a festival. As we sat around the picnic table, buns toasted golden, the first bite felt like a celebration.

Their laughter and stories added warmth, and the burger quickly became a new favorite at our gatherings. It’s rich in flavor yet approachable for a relaxed weeknight dinner or impressing guests without fuss.

In our household, these burgers now represent community, boldness, and simple pleasure, but especially friendship flavored with smoke and spice.

Short Description

Smoked Cheddar Jalapeño Burgers bring together smoky cheddar, spicy jalapeño, and juicy grilled beef in a flavorful twist on the classic burger—with creamy bacon‑laden sauce and hickory aroma.

Key Ingredients

  • 2 lbs ground chuck (80/20 blend)
  • 8 oz sharp cheddar cheese, cubed (¼″ pieces)
  • 1½ fresh jalapeños, seeded and finely diced
  • All-purpose BBQ rub, to taste
  • 4 slices pepper jack cheese
  • Brioche buns, buttered and toasted
  • Hickory wood chunks for smoking

For the burger sauce:

  • ½ cup mayonnaise
  • 2 tbsp ketchup
  • 2 tbsp yellow mustard
  • 1 tbsp Worcestershire sauce
  • 1 tbsp sweet relish
  • ½ lb thick‑cut bacon, cooked and minced
  • 1 tbsp Tony’s Creole seasoning
  • Salt and pepper to taste

Tools Needed

  • Smoker or charcoal/gas grill with smoking capability
  • Meat thermometer
  • Mixing bowls
  • Skillet for bacon and toasting buns
  • Spatula and tongs

Cooking Instructions

Step 1: Form the Patties
In a large bowl, gently combine 2 lbs ground chuck, diced jalapeños, and cubed cheddar. Shape into six ⅓‑lb patties. Season both sides with BBQ rub.

Step 2: Prepare the Sauce
Cook bacon until crispy, then mince finely. In a bowl, whisk mayo, ketchup, mustard, Worcestershire sauce, relish, Creole seasoning, and minced bacon. Chill until ready to use.

Step 3: Smoke the Burgers
Preheat smoker to 275 °F and add hickory wood. Place patties on the grate. Smoke until internal temperature reaches 150 °F (about 45–55 minutes). Top each with a slice of pepper jack cheese, then continue smoking until patties reach 165 °F and cheese melts.

Step 4: Toast the Buns
While burgers finish, butter brioche buns and toast in a skillet or griddle until golden and crisp.

Step 5: Assemble
Spread a generous layer of chilled burger sauce on bottom bun. Add smoked patty with melted cheese, another spoonful of sauce, then top bun. Serve immediately while bun is crisp and cheese warm.

Why You’ll Love This Recipe

Flavor Explosion: Smoked cheddar cubes melt in juicy beef, jalapeño adds spicy punch, and bacon‑Creole sauce adds tang and crunch.

Smoky & Savory: Cooking over hickory infuses deep aroma and rich char notes.

Comforting but Elegant: A gourmet burger feel, yet easy to prepare at home.

Perfect for Guests or Family Meals: Feeds about six, great for weekend cook‑outs or relaxing evenings.

Mistakes to Avoid & Solutions

Patties falling apart: Don’t overmix the beef with cheese and jalapeño. Combine gently and chill patties briefly before smoking.

Dry burgers: Aim for internal temperature of 165 °F—not much higher. Use meat thermometer for accuracy.

Cheese doesn’t melt evenly: Add pepper jack late in smoking so it fully melts without drying out.

Sauce too thin: If mayo-based sauce separates, stir in a bit more relish or cooked bacon for body and binding.

Serving & Pairing Suggestions

Serve on a platter buffet‑style with extra sauce and pickles on the side.

Pair with crisp coleslaw, sweet potato fries, or grilled corn.

Drinks: ice‑cold lemonade, citrusy beer, or a light rosé complement the smoky richness.

Storage and Reheating Tips

Store leftovers: Wrap each burger individually in foil and refrigerate up to 2 days.

Reheat: Warm gently in a 300 °F oven or covered skillet until heated through. Re-toast bun separately to maintain texture. Sauce stays fresh refrigerated.

FAQs

1. What if I don’t have a smoker?
You can use a charcoal or gas grill with soaked wood chips in a smoker box; cook at same temperatures and follow internal temp guidelines.

2. Can I use different cheese?
Pepper jack adds spice, swap with white cheddar or Monterey Jack for milder melt.

3. How spicy are these burgers?
Jalapeño adds a mild heat. Remove seeds entirely for less kick, or add more for stronger spice.

4. Can I prep sauce ahead?
Yes, make sauce a day ahead, flavors deepen and it stays creamy in fridge.

5. Is leaner meat okay?
Use 80/20 chuck for juiciness. Leaner beef may dry more easily; if using, reduce cooking time slightly and watch internal temp.

Tips & Tricks

Chill patties for 15 minutes before smoking to help them hold shape.

Use a meat thermometer for perfect doneness.

Rest burgers briefly after smoking to let juices redistribute.

Recipe Variations

Spicy version: Add ¼ cup pickled jalapeños in sauce and pepper jack in patty for double spice.

Cheddar swap: Use smoked gouda cubes inside patties for creamy, nutty flavor.

Lighter variant: Serve open‑faced on whole grain buns, and skip top slice of cheese to reduce richness.

Final Thoughts

Each smoky bite stirs me up that evening spent with Carla and Miguel, trading stories and seeds from the garden. The melding of cheddar, jalapeño, bacon sauce, and bun is comfort food with personality. I find myself craving it on lazy weekends and sharing it whenever friends stop by unannounced. It’s hearty without heaviness, smoky without overwrought complexity.

If you seek a burger that’s rich in tradition, bold in spice, and simple enough to nail even on a weeknight, this one delivers. May this recipe bring warmth and flavor to your table just as mine has to ours.

Smoked Cheddar Jalapeño Burgers

Sandra Myers Best Smoked Cheddar Jalapeño Burgers Best Smoked Cheddar Jalapeño Burgers Print This
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 lbs ground chuck (80/20 blend)
  • 8 oz sharp cheddar cheese, cubed (¼″ pieces)
  • 1½ fresh jalapeños, seeded and finely diced
  • All-purpose BBQ rub, to taste
  • 4 slices pepper jack cheese
  • Brioche buns, buttered and toasted
  • Hickory wood chunks for smoking
  • For the burger sauce:
  • ½ cup mayonnaise
  • 2 tbsp ketchup
  • 2 tbsp yellow mustard
  • 1 tbsp Worcestershire sauce
  • 1 tbsp sweet relish
  • ½ lb thick‑cut bacon, cooked and minced
  • 1 tbsp Tony’s Creole seasoning
  • Salt and pepper to taste

Instructions

Step 1: Form Patties
Mix ground chuck, jalapeños, and cheddar cubes. Shape into six ⅓‑lb patties and season with BBQ rub.

Step 2: Make Sauce
Cook and mince bacon. Mix with mayo, ketchup, mustard, Worcestershire, relish, Creole seasoning, salt, and pepper. Chill.

Step 3: Smoke Burgers
Heat smoker to 275°F with hickory wood. Smoke patties to 150°F, top with pepper jack, and continue until 165°F.

Step 4: Toast Buns
Butter brioche buns and toast in a skillet until golden.

Step 5: Assemble Burgers
Spread sauce on bun, add patty with cheese, more sauce, and top bun. Serve hot.

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