Smoked Cheddar Jalapeño Burgers with Crispy Bacon Burger Sauce
Smoky, cheesy burgers packed with flavor
Smoky, cheesy, and packed with bold flavor—these Smoked Cheddar Jalapeño Burgers are the ultimate BBQ indulgence. Each burger patty is stuffed with cubes of sharp cheddar and diced jalapeños, then smoked low and slow until juicy perfection. The burger is finished with melty pepper jack cheese and a rich, creamy burger sauce loaded with crispy bacon bits. It’s a flavor bomb that delivers crunch, smoke, heat, and gooey cheese in every bite.
Why low and slow smoking works best for burgers
One of the biggest mistakes people make when grilling burgers is using high heat too fast. Smoking your patties low and slow allows the fat to render properly, the cheese to melt gently inside, and the jalapeños to infuse the meat with flavor. When done right, you’ll get juicy burgers that don’t dry out—perfect for backyard BBQs, tailgates, or weeknight indulgence.
The secret to the melty cheddar pockets
If you’re wondering why we cube the cheddar instead of shredding it—it’s all about texture. Cubes melt slower, leaving behind pockets of rich cheesy goodness instead of disappearing into the meat. Combined with a low-and-slow smoking process and a brioche bun that holds it all together, this burger is BBQ magic from start to finish.
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 until crispy and minced)
- 1 tbsp Tony’s Creole seasoning
- Salt & pepper to taste
Instructions
Step 1: Prep the Burger Patties
In a large mixing bowl, combine the ground chuck, diced jalapeños, and cheddar cubes. Mix gently with your hands until just combined. Avoid overmixing to keep the burgers tender. Form into ⅓ lb burger balls, which should yield about 6 burgers. Generously season each patty with your favorite all-purpose BBQ rub and place them on a plate or tray while the smoker preheats.
Step 2: Make the Bacon Burger Sauce
Cook the bacon in a skillet or oven until very crispy, then finely mince it. In a bowl, combine mayonnaise, ketchup, mustard, Worcestershire sauce, relish, Creole seasoning, and the minced bacon. Season with salt and pepper to taste. Stir everything together until smooth and creamy. Chill in the fridge until ready to use.
Step 3: Smoke the Burgers
Preheat your smoker to 275°F and add hickory wood chunks for rich smoke flavor. Place the burgers on the smoker grate and close the lid. Smoke until the internal temperature reaches 150°F, which should take about 45–55 minutes. Once the burgers hit 150°F, top each one with a slice of pepper jack cheese and continue cooking until they reach 165°F internal temp for safe doneness.
Step 4: Toast the Buns
While the burgers finish smoking, lightly butter the insides of your brioche buns and toast them on a grill, skillet, or griddle until golden brown. This gives the buns extra flavor and helps them hold up to the juicy patties and creamy sauce.
Step 5: Assemble the Burgers
Spread a generous layer of the bacon burger sauce on the bottom half of each toasted bun. Add your smoked cheddar jalapeño burger patty with melted pepper jack cheese. Spoon more burger sauce on top if desired, then crown with the top bun. Serve hot and enjoy the bold, smoky, cheesy explosion!
Serving Suggestions
- Serve with smoked baked beans, grilled corn, or jalapeño slaw
- Pair with a cold beer, sweet tea, or a spicy margarita
Pro Tips for Killer Smoked Burgers
- Use cheese cubes instead of shredded—melty pockets are better!
- The bacon sauce adds extra crunch and flavor—don’t skip it.
- Use a meat thermometer for safe, juicy burgers every time.
Nutrition & Cook Time
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Servings: 6 burgers
Estimated Nutrition (Per Burger)
- Calories: ~710 kcal
- Protein: 38g
- Carbohydrates: 18g
- Sugars: 4g
- Fiber: 1g
- Fat: 52g
- Saturated Fat: 20g
- Cholesterol: 145mg
- Sodium: 1220mg
Below is a printable recipe card!
Ingredients
Method
- 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.
Conclusion
These Smoked Cheddar Jalapeño Burgers are everything you want in a BBQ recipe. Smoky, melty, spicy, and full of bold, unforgettable flavor. Whether you’re cooking for a party or just want to elevate your weekend grilling game, this recipe delivers. Pair it with your favorite sides and enjoy one of the best burgers you’ll ever make. Try it once, and it’ll be a permanent part of your rotation! Check out the rest of my recipes in the link below!
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