Cheddar Jalapeño Burgers (Print Version)
Juicy cheddar-packed patties with jalapeños, crispy bacon, and a creamy tangy sauce on toasted buttery buns.
# Ingredients:
→ Burger Ingredients
01 -
2 pounds of 80/20 ground chuck
02 -
4 slices of pepper jack cheese
03 -
Brioche rolls, lightly grilled
04 -
A handful of hickory wood chunks for flavor
05 -
Sharp cheddar (about 8 oz), diced into small ¼-inch pieces
06 -
BBQ seasoning blend, add as much or as little as you like
07 -
1½ fresh jalapeños, chopped finely and without seeds
→ Burger Sauce Ingredients
08 -
½ lb of thick-cut bacon, crisped up and finely chopped
09 -
½ cup of mayo
10 -
2 tablespoons ketchup
11 -
2 tablespoons regular mustard
12 -
1 tablespoon of Worcestershire sauce
13 -
1 tablespoon of sweet pickle relish
14 -
1 tablespoon Creole seasoning mix
15 -
Add a pinch of salt and black pepper to taste
# Steps:
01 -
Grab a big bowl and blend the ground beef, cheddar chunks, and diced jalapeños together. Roll the mix into six equally sized balls, each about ⅓ pound. Dust the outside with a BBQ seasoning rub, then set them aside for now.
02 -
Crisp up the bacon in a skillet, then chop it into little bits. Combine mayo, ketchup, mustard, sweet relish, Worcestershire sauce, Creole seasoning, a pinch of salt, a bit of pepper, and those bacon bits in a bowl. Chill in the fridge until you’re ready to use it.
03 -
Turn your smoker to 275°F and toss in the wood chunks. Place your burger patties onto the grate and let them smoke until they hit 150°F inside. When they’re close, throw a slice of pepper jack onto each patty. Continue smoking until their temp reaches 165°F.
04 -
Smear a bit of butter onto the brioche tops and bottoms. Toast them up in a frying pan or flat griddle until they’re crispy and golden-brown.
05 -
Spoon some of that chilled sauce onto the base bun. Add a burger patty topped with melted cheese. Drizzle on a little more sauce and place the top bun on. Dig in while it’s hot!