Cheddar Bacon Jalapeño (Print Version)
Cheddar burgers loaded with jalapeños, crispy bacon, and tangy creamy sauce for a bold bite.
# Ingredients:
→ Burger Mix
01 -
Brioche buns, lightly toasted
02 -
Pepper jack cheese, 4 slices
03 -
Hickory wood chunks for smoke flavor
04 -
BBQ rub, use as much or little as you like
05 -
1½ diced fresh jalapeños, seeds removed
06 -
8 oz cheddar cheese, cubed into ¼-inch pieces
07 -
2 lbs 80/20 ground chuck
→ Burger Topping Sauce
08 -
Salt and black pepper, season to your liking
09 -
Tony’s Creole seasoning, 1 tbsp
10 -
½ lb crispy bacon, minced into small bits
11 -
1 tbsp sweet pickle relish
12 -
1 tbsp Worcestershire
13 -
2 tbsp yellow mustard
14 -
2 tbsp ketchup
15 -
Mayonnaise, ½ cup
# Steps:
01 -
In a big mixing bowl, combine ground chuck with diced jalapeños and cheddar cubes. Try not to handle it too much. Roll into ⅓ lb portions to make 6 meatballs. Sprinkle BBQ rub on each and set aside.
02 -
Crisp up your thick-cut bacon until golden brown, then chop it finely. In a bowl, stir together the mayo, ketchup, mustard, Worcestershire, relish, Creole spices, salt, pepper, and bacon crumbles. Chill it in the fridge until you're serving.
03 -
Heat your smoker to 275°F and add the hickory wood. Place patties on the rack, letting them smoke till the inside reaches 150°F. Add a slice of pepper jack on top and leave them until 165°F is hit.
04 -
Spread butter over the cut sides of the brioche buns. In a pan or on a griddle, toast them until they’re crisp and golden.
05 -
Smear a generous amount of the sauce on the bottom bun. Place a melted cheese patty on top. Add more sauce to the top bun, set it on, and enjoy right away.