Jalapeño Popper Smoked Burgers
Smoky beef patties topped with creamy jalapeño popper mixture - the ultimate BBQ burger experience
Ingredients
- 2 lbs ground beef 80/20
- 1½ teaspoons kosher salt
- 1 teaspoon coarse black pepper
- 1 teaspoon garlic powder
- 4 brioche burger buns
- 1 tablespoon melted butter
- 4 oz cream cheese softened
- ½ cup shredded sharp cheddar cheese
- ¼ cup chopped crispy bacon
- 2 jalapeños fire-roasted deseeded, and diced
- ½ teaspoon smoked paprika
- Pinch of kosher salt
- Optional toppings as desired
Instructions
- Preheat smoker to 225°F with hickory, oak, or pecan pellets. Clean and oil grates.
- Form ground beef into 4 patties (8 oz each), ¾-inch thick. Season both sides with salt, pepper, and garlic powder.
- Smoke patties at 225°F for 45-60 minutes until internal temperature reaches 135°F (medium-rare) or 145°F (medium).
- Meanwhile, fire-roast jalapeños until charred. Remove skin and seeds, then dice. Mix with cream cheese, cheddar, bacon, paprika, and salt.
- When burgers are 10°F from target temp, increase heat to high or transfer to hot cast iron. Sear 1-2 minutes per side.
- Top each burger with jalapeño popper mixture during final minute of searing. Toast buttered buns until golden.
- Assemble burgers with desired toppings and serve immediately.
Notes
Use 80/20 ground beef for optimal juiciness during smoking
Fire-roast jalapeños for authentic popper flavor
Apply topping during final searing for perfect melting
Reverse sear method creates perfect crust and interior
Fire-roast jalapeños for authentic popper flavor
Apply topping during final searing for perfect melting
Reverse sear method creates perfect crust and interior