Description
Deliciously smoky and spicy burgers featuring sharp cheddar and jalapeños, complemented by a crispy bacon sauce.
Ingredients
Scale
- 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
- ½ cup mayonnaise
- 2 tbsp ketchup
- 2 tbsp yellow mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp sweet relish
- ½ lb thick-cut bacon cooked until crispy and minced
- 1 tbsp Tony’s Creole seasoning
- Salt & pepper to taste
Instructions
- In a large bowl, mix ground chuck, jalapeños, and cheddar cubes until just combined. Form into ⅓ lb balls (about 6 patties). Season each patty with BBQ rub and set aside.
- Cook bacon until crispy and mince it. In a bowl, mix mayo, ketchup, mustard, Worcestershire, relish, Creole seasoning, salt, pepper, and bacon. Chill until ready to use.
- Preheat smoker to 275°F. Add hickory wood. Place patties on the grate and smoke until internal temp hits 150°F. Add pepper jack cheese to each burger and continue smoking until they reach 165°F.
- Butter brioche buns and toast them in a skillet or on a griddle until golden.
- Spread burger sauce on the bottom bun. Add a smoked patty with melted cheese. Top with more sauce and finish with the top bun. Serve immediately.
Notes
- Make sure to use fresh jalapeños for the best flavor.
- Adjust the BBQ rub according to your spice preference.
- Using a smoker adds a wonderful depth of flavor to the burgers.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 640
- Sugar: 3g
- Sodium: 950mg
- Fat: 45g
- Saturated Fat: 14g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg