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Smoked Cheddar Jalapeño Burgers with Crispy Bacon Burger Sauce

Irresistible Smoked Cheddar Jalapeño Burgers with Bacon Sauce

Smoked Cheddar Jalapeño Burgers with Crispy Bacon Burger Sauce elevate your backyard barbecue with rich flavors and creamy sauce.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 burgers
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Burger Patties
  • 1 lb Ground Chuck (80/20) Substitute with ground turkey for a leaner option.
  • 8 oz Sharp Cheddar Cheese Cut into ¼-inch cubes.
  • 1.5 pcs Fresh Jalapeños Seeded and finely diced.
  • All-Purpose BBQ Rub Season according to taste.
  • Hickory Wood Chunks Experiment with other woods like mesquite.
For the Toppings
  • 4 slices Pepper Jack Cheese Adds an extra kick.
  • 4 pcs Toasted Brioche Buns Any sturdy bun will work.
For the Bacon Sauce
  • 0.5 cup Mayonnaise Opt for Greek yogurt for a lighter option.
  • 2 tbsp Ketchup Consider a spicy ketchup.
  • 2 tbsp Yellow Mustard Dijon can be used for a fancier twist.
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Sweet Relish Try diced pickles for a different taste.
  • 0.5 lb Thick-Cut Bacon Cooked until crispy and minced.
  • 1 tbsp Tony's Creole Seasoning Cajun seasoning is a great alternative.
  • Salt Adjust to taste.
  • Pepper Adjust to taste.

Equipment

  • Smoker
  • Mixing Bowl
  • Grill or Skillet

Method
 

Preparation Steps
  1. In a large mixing bowl, combine the ground chuck, smoked cheddar cubes, finely diced jalapeños, and BBQ rub. Mix gently until evenly distributed.
  2. Divide the mixture into equal portions, typically yielding about four patties, shaping each into a patty about ¾ inch thick with a small indentation in the center.
  3. Preheat your smoker to 225°F, adding hickory wood chunks for flavor, and smoke the burgers for 60-75 minutes, or until the internal temperature hits 160°F.
  4. In a medium bowl, whisk together mayonnaise, ketchup, yellow mustard, Worcestershire sauce, sweet relish, minced bacon, and Tony's seasoning until smooth.
  5. In the final minutes of smoking, place pepper jack cheese on top of each burger patty and allow it to melt.
  6. Lightly toast brioche buns on each side in a skillet until golden brown, about 1-2 minutes.
  7. Spread crispy bacon sauce on the bottom half of each bun, then stack the smoked burgers with melted cheese and top with any additional toppings.

Nutrition

Serving: 1burgerCalories: 650kcalCarbohydrates: 30gProtein: 40gFat: 45gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 22gCholesterol: 120mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 5gVitamin A: 15IUVitamin C: 5mgCalcium: 20mgIron: 15mg

Notes

For perfectly juicy patties, handle meat gently and make an indentation to prevent bulging. Store cooled burgers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.

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