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–+ servings
3 smoked finished cheese burgers on a plate

Jalapeño Popper Smoked Burgers

James Brown
Smoky beef patties topped with creamy jalapeño popper mixture - the ultimate BBQ burger experience
Servings 4
Calories 1187 kcal
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

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

Nutrition

Calories: 1187kcalCarbohydrates: 42gProtein: 56gFat: 88gSaturated Fat: 40gPolyunsaturated Fat: 3gMonounsaturated Fat: 27gTrans Fat: 3gCholesterol: 365mgSodium: 1711mgPotassium: 730mgFiber: 0.5gSugar: 1gVitamin A: 1536IUVitamin C: 8mgCalcium: 222mgIron: 6mg
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