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Smoky Cheddar Jalapeño Burgers loaded with crunchy bacon sauce are all you need for a seriously bold bite outdoors. We're talking thick patties with sharp cheddar tucked inside, bits of jalapeño for some spicy fun, and bacon that cracks with every munch. The creamy sauce? That makes each burger kind of unforgettable. These have been my go-to summer cookout move for ages - the flavors are just wild and the mix of textures can’t be beat.
These burgers started as a wild idea when I first tried out a new smoker. Now every gathering kicks off with these on the grill. Our family can’t get enough of the burger sauce—it’s always the first thing gone!
Ingredients
- Salt and pepper: Use fresh ground black pepper and good kosher salt every time for max flavor
- Tony’s Creole seasoning: This Cajun spice brings a real zippy punch. Look for one with bold color and just a hint of heat
- Thick-cut bacon, cooked super crisp and finely chopped: That smoky, salty crunch is just what the sauce needs. Try applewood or hickory bacon for even deeper smoky flavor
- Sweet relish: Adds balance and a mini sweet twist—look for chunks of real pickles, not mushy bits
- Worcestershire sauce: This just adds a savory, rich note. A little splash goes a long way
- Yellow mustard: Cuts right through the richness with tang and color. Classic yellow delivers on both fronts
- Ketchup: Brings sweetness and punchy tartness. Pick one with a short ingredient list
- Mayonnaise: Your creamy, dreamy sauce base—grab the real stuff for best taste
- Brioche buns, toasted: Soft, sweet, and buttery—look for ones that feel super light and pillowy
- Pepper jack cheese slices: Gets all oozy and melty on top, plus those little pepper flakes bring heat and color
- Hickory wood chunks: Adds the smoky magic to burgers and cheese—fresh-scented, never dried out chunks only
- All-purpose BBQ rub: Forms a killer crust while gently smoking. Use your favorite, or blend up salt, garlic, and a pinch of smoked paprika
- Fresh jalapeños, seeded and minced: Cranks up the flavor—pick shiny, bright green ones for crunch and fire
- Sharp cheddar, diced in 1/4-inch cubes: Melts into bold pockets that surprise every bite. Choose solid orange cheddar that’s firm
- Ground chuck 80/20: All that fat keeps patties crazy juicy. Go for freshly ground, bright red beef with some marbling
Step-by-Step Instructions
- Put It Together:
- Toss the ground chuck with the cubed cheddar and chopped jalapeños by hand just until it’s all kind of mixed—don’t overdo it or your patties will get dense
- Prep Your Smoker:
- Set your smoker to 275°F and add hickory wood chunks so you get plenty of clean, sweet-smelling smoke. Sit the patties on the grill and let them slowly bathe in smoke for 30-40 minutes—watch for a deep color and for the meat to hit 150°F inside
- Season the Patties:
- Sprinkle your BBQ rub all around each patty, pressing so it sticks well. Let them chill while you set up the smoker
- Make the Sauce:
- Fry that bacon until it’s extra crunchy, set it on paper towels to drain, then chop super fine. Stir mayo, ketchup, mustard, Worcestershire, relish, Creole spice, salt, pepper, and bacon in a bowl—pop it in the fridge to come together
- Form the Patties:
- Break the meat mixture into six chunks and roll each into a chunky ball, then gently flatten just a bit to keep them nice and thick. Press a little dip in the center with your thumb to stop them ballooning
- Toast The Buns:
- While cheese is melting, brush the inside of buns with butter and toast cut-sides down on a skillet until they go golden and crispy but stay pillowy in the middle
- Cheese It Up:
- After burgers reach 150°F, lay a slice of pepper jack cheese on every patty. Close the lid for a quick melt until the heat hits 165°F inside—food safe and all that melty good stuff
- Build Your Burger:
- Coat the bottom bun with lots of chilled sauce. Add a hot cheesy patty, swipe more sauce if you feel like it, then cap with a bun top. Eat right away so you get every bit of crunch and melt
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Storage Tips
Wrap up leftover patties tight and stash them in your fridge for three days. Heat them gently in a skillet with a splash of water, cover, and let them steam so they stay moist. Extra scoop of sauce? Toss it in a sealed container—it’ll keep a week and honestly gets better after a day chilling together.
Ingredient Swaps
Try ground turkey for a lighter bite, just keep a bit of fat for juiciness. If jalapeños are too hot, go for chipotle or poblano for less kick and more smokiness. Out of brioche? Potato rolls give the same soft, yummy feel.
Serving Ideas
Try these thick burgers with grilled corn, a scoop of potato salad, or sweet potato fries for a proper cookout plate. Add some pickled onions or crisp lettuce if you want more crunch. Shrink ‘em into sliders and serve them up for a perfect game day snack platter.
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Culture Connection
Nothing says backyard fun like smoky burgers—it's barbecue meets all-American classics. The cheddar-jalapeño-bacon combo hints at both Tex Mex and Southern vibes. Put these on the grill and you’ll get nothing but good reviews from family and pals every single time.
Recipe FAQs
- → What's the best way to get that smoky taste in the burgers?
Use hickory wood chunks in a smoker and let patties cook low and slow at 275°F to soak up the smoky aroma.
- → Can I make the sauce ahead of time?
Sure, mix it up and leave it in the fridge for up to one day to save time and let the flavors come together.
- → Which cheese melts the best inside these patties?
Chunks of sharp cheddar melt nicely to create creamy, tangy bursts inside your burger bites.
- → Do I have to use brioche buns?
Brioche adds a rich, slightly sweet flavor, but toasted buns of your choice work well too.
- → Are these burgers too spicy?
Jalapeños give them mild heat, but taking out the seeds keeps it manageable. Want it spicier? Use more jalapeños.
- → What kind of bacon works best for the sauce?
Crispy, finely chopped bacon works great to add crunch and a bit of saltiness to the rich sauce.