Saturday afternoons in our backyard always feel like little escape routes from the week’s chaos. My husband’s usually tinkering with his smoker, the kids are racing each other barefoot across the lawn, and I’m the one juggling buns, sauces, and whatever’s sizzling over the hickory smoke. That particular weekend, I had a craving for something bold—something smoky, cheesy, and with a good jalapeño kick.
We’d just restocked on ground chuck and I had some sharp cheddar in the fridge that needed using. Tossed in a few diced jalapeños for heat, and suddenly I had patties worth getting excited about.
I popped open a beer, turned up the Bluetooth speaker, and within minutes, the scent of sizzling bacon and smoked beef had the whole family lining up by the grill like it was a backyard diner.
The sauce? Oh, don’t get me started. A creamy, smoky spread packed with crispy bacon bits, just tangy enough to cut through the richness. The combo of melted cheddar chunks inside the patties and a slice of pepper jack on top gave it that gooey, satisfying melt that clings to the bun just right. Every bite had layers—smoke, spice, crunch, and creamy zip.
Short Description
These Smoked Cheddar Jalapeño Burgers are loaded with smoky flavor, sharp cheddar chunks, fiery jalapeños, and topped with melty pepper jack and a bacon-packed burger sauce—all tucked in toasted brioche buns.
Key Ingredients
For the Burgers:
- 2 lbs ground chuck (80/20)
- 8 oz sharp cheddar cheese, cut into ¼” cubes
- 1½ fresh jalapeños, seeded and finely diced
- All-purpose BBQ rub, to taste
- Hickory wood chunks (for smoking)
- 4 slices pepper jack cheese
- Brioche buns, toasted
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 crispy and minced
- 1 tbsp Tony’s Creole seasoning
- Salt and pepper, to taste
Tools Needed
- Smoker or pellet grill
- Mixing bowls
- Cast iron skillet or griddle
- Sharp knife and cutting board
- Digital meat thermometer
- Spatula or tongs
Cooking Instructions
Step 1: Make the Burger Patties
In a large bowl, combine ground chuck, cheddar cubes, and diced jalapeños. Mix gently—don’t overwork the meat. Divide into 6 equal portions and form into patties (about ⅓ lb each). Sprinkle both sides with BBQ rub. Set aside.
Step 2: Make the Burger Sauce
Cook bacon until crispy, then mince finely. In a bowl, mix mayo, ketchup, mustard, Worcestershire, relish, Creole seasoning, salt, pepper, and minced bacon. Chill until ready to use.
Step 3: Preheat the Smoker
Set your smoker to 275°F and add hickory wood chunks for that deep, smoky flavor.
Step 4: Smoke the Patties
Place patties on the smoker grates and cook until the internal temp reaches 150°F (about 45–60 minutes depending on smoker type). Then top each with a slice of pepper jack and continue smoking until they reach 165°F.
Step 5: Toast the Buns
Butter the inside of each brioche bun and toast on a hot skillet or griddle until golden and crisp.
Step 6: Assemble the Burgers
Spread burger sauce on the bottom bun. Add a smoked patty with melted cheese. Top with a bit more sauce and finish with the top bun. Serve hot.
Why You’ll Love This Recipe
Flavor Explosion: Smoky beef, gooey cheese, spicy jalapeños, and a rich bacon sauce in every bite.
Smoker Magic: Cooking low and slow over hickory wood locks in mouthwatering flavor.
Crowd Favorite: Perfect for cookouts, backyard parties, or burger night.
Cheese Lover’s Dream: Cheddar inside, pepper jack on top—melty perfection.
Customizable: Easily tweak heat levels, cheese type, or sauce add-ins to suit your tastes.
Mistakes to Avoid & Solutions
Overmixing the Meat: This makes the patties tough. Mix just enough to combine ingredients evenly.
Cold Patties on a Hot Smoker: Let patties sit at room temp for 10–15 minutes before smoking for even cooking.
Cheese Melts Too Fast: Add cheese only when patties hit 150°F so it doesn’t slide off before the meat is done.
Burning the Buns: Keep heat medium when toasting and don’t walk away—brioche burns quickly.
Skipping the Thermometer: Always check internal temp (165°F) for doneness. Guessing leads to under- or overcooking.
Serving and Pairing Suggestions
Serve with: Sweet potato fries, grilled corn, or pickle chips.
Drinks: Pairs well with iced tea, a crisp lager, or smoky bourbon cocktails.
Presentation: Great for casual family dinners, burger boards, or plated for weekend guests.
Add-ons: Top with grilled onions, lettuce, or sliced avocado if desired.
Storage and Reheating Tips
Storage: Wrap leftover patties in foil or place in airtight containers. Refrigerate up to 3 days.
Reheat: Warm in a skillet over low heat or in a 325°F oven for 10–12 minutes. Avoid microwaving to keep texture intact.
Freeze: Raw patties can be frozen (individually wrapped) for up to 2 months. Thaw overnight before cooking.
Sauce Storage: Keep burger sauce refrigerated in a sealed jar for up to 5 days.
FAQs
1. Can I grill instead of smoke?
Yes, use indirect heat on your grill and add wood chips for smoky flavor. Just monitor the temp closely.
2. What’s the best beef blend for burgers?
80/20 ground chuck is ideal—enough fat for juiciness without being greasy.
3. Are these burgers too spicy for kids?
Not at all. Removing seeds from jalapeños reduces heat. For milder versions, use less jalapeño or skip entirely.
4. Can I use pre-shredded cheese?
For the sauce, yes. But for patties, cubed cheddar melts better and gives gooey pockets inside.
5. What’s a substitute for Creole seasoning?
Try Cajun seasoning or a mix of paprika, garlic powder, onion powder, and a pinch of cayenne.
Tips & Tricks
Form loose patties: Don’t compact too tightly—they stay juicier that way.
Chill before smoking: Refrigerate patties for 30 minutes if you want firmer structure while smoking.
Rest after smoking: Let patties rest 5 minutes before serving so juices stay inside.
Use a burger press: For even thickness and better searing.
Double the sauce: Trust me—it goes fast and also makes a great fry dip.
Recipe Variations
Spicy Chipotle Version
Add 1 tbsp chipotle in adobo to the burger sauce. Use pepper jack inside the patties for even more heat.
Blue Cheese & Bacon Twist
Swap cheddar for blue cheese crumbles and skip the pepper jack. Use crispy onion strings as topping.
BBQ Ranch Burger
Replace Creole seasoning in the sauce with ranch mix. Top the burger with BBQ sauce and crispy fried jalapeños.
Tex-Mex Style
Add a handful of crushed tortilla chips inside the patty mix and top with guacamole and salsa.
Breakfast Burger
Add a fried egg and swap the brioche for a toasted English muffin. Keep the bacon sauce—it’s killer at breakfast.
Final Thoughts
Making these Smoked Cheddar Jalapeño Burgers felt like the kind of meal that checks every box—comforting, a little indulgent, and packed with personality. From the moment that smoky aroma hits the air to that first juicy bite dripping with spicy sauce, it’s pure satisfaction. My family didn’t just eat—they devoured them, which in our house is the ultimate seal of approval.
I’ve made this recipe a few times now, and each time I tweak something small, like adding crispy onions or testing a different cheese. But the base never changes—it’s solid, flavorful, and dependable. The sauce alone is worth keeping in your fridge for other meals.
So if you’re ready to up your burger game, roll up your sleeves, fire up that smoker, and make something unforgettable. This one’s got soul.
Smoked Cheddar Jalapeño Burgers
Ingredients
For the Burgers:
- 2 lbs ground chuck 80/20
- 8 oz sharp cheddar cheese cut into ¼” cubes
- 1½ fresh jalapeños seeded and finely diced
- All-purpose BBQ rub to taste
- Hickory wood chunks for smoking
- 4 slices pepper jack cheese
- Brioche buns toasted
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 crispy and minced
- 1 tbsp Tony’s Creole seasoning
- Salt and pepper to taste
Instructions
- Mix ground chuck, cheddar cubes, and diced jalapeños. Form 6 patties (⅓ lb each) and season with BBQ rub.
- Cook and mince bacon. Mix with mayo, ketchup, mustard, Worcestershire, relish, Creole seasoning, salt, and pepper. Chill.
- Set smoker to 275°F and add hickory wood chunks.
- Smoke patties to 150°F. Add pepper jack and cook to 165°F.
- Butter and toast brioche buns until golden.
- Spread sauce on bottom bun, add patty, top with more sauce and the top bun. Serve hot.
