Smoked Cheddar Jalapeño Burgers

Smoked Cheddar Jalapeño Burgers with Crispy Bacon Burger Sauce are the ultimate backyard treat when you want a burger with a bold flavor punch. These juicy burgers are loaded with sharp cheddar cheese, a kick of jalapeño, and the crave-worthy crisp of smoky bacon in every bite. The homemade burger sauce makes each mouthful unforgettable. This recipe has been a backyard barbecue staple for my family summer after summer because the flavor and texture are out of this world.

I first made these when testing a new smoker and now every cookout starts with a round of these burgers. The burger sauce is a total game changer in our house and disappears as soon as it hits the table.

Ingredients

• Ground chuck 80/20: The higher fat content makes every patty extra juicy and flavorful. Look for fresh meat with a bright red color and a bit of marbling
• Sharp cheddar cheese in quarter inch cubes: Delivers pockets of creamy bold cheese in every bite. Choose a block that feels firm and has a rich orange color
• Fresh jalapeños seeded and finely diced: Adds a fresh heat that wakes up the entire burger. Get glossy bright green jalapeños for the best flavor and crunch
• All-purpose BBQ rub: The rub forms a flavorful crust as the burgers smoke. Use your favorite blend or make one with salt garlic and smoked paprika
• Hickory wood chunks: These bring a deep smoky flavor to the meat and cheese. Get chunks that smell freshly cut and avoid any pieces that seem dusty or dried out
• Pepper jack cheese slices: Melted on top for an extra kick and gooey texture. Choose slices that bend easily and have visible flecks of pepper
• Brioche buns toasted: Their pillowy texture and slight sweetness make these burgers next level. Look for golden buns that feel light and soft when pressed
• Mayonnaise: creamy base for the burger sauce. Pick a high quality real mayo for a richer flavor
• Ketchup: adds tanginess and a touch of sweetness. Go for ketchup with simple ingredients
• Yellow mustard: brings acidity to cut through the richness. Choose classic yellow mustard for bright color and sharp taste
• Worcestershire sauce: Infuses deep umami. Splash in just enough for savory complexity
• Sweet relish: Balances the tang and spice with a hit of sweetness. Find relish with visible chopped pickles not overly pureed
• Thick cut bacon cooked until crispy and minced: Brings crunch and smoky salty bite to the sauce. Get applewood or hickory smoked for extra depth
• Tony’s Creole seasoning: Packs a punch of Cajun flavors. Look for bold red seasoning mixes
• Salt and pepper for seasoning: Always freshly cracked black pepper and pure kosher salt for best results

Step-by-Step Instructions

Prepare the Patty Mixture:

Mix the ground chuck, diced jalapeños, and the cheddar cheese cubes in a large mixing bowl using your hands until the ingredients are just combined and evenly distributed. Do not overmix or the burgers will get tough

Shape the Burgers:

Divide the mixture into six portions and gently pat them into one third pound balls. Flatten each ball very slightly with your hands so they remain nice and thick but will cook evenly. Press your thumb into the center of each patty to create a small dimple which prevents bulging

Season the Patties:

Sprinkle all sides of each formed patty liberally with your favorite BBQ rub pressing gently so the seasoning sticks. Let them rest while you prep your smoker

Prepare the Burger Sauce:

Cook thick cut bacon in a skillet over medium heat until ultra crisp. Remove and drain on a paper towel then chop very finely. In a medium bowl stir together mayonnaise ketchup yellow mustard Worcestershire sauce sweet relish Creole seasoning salt pepper and the minced bacon until fully mixed. Refrigerate the sauce so the flavors meld

Smoke the Burgers:

Set your smoker to two hundred seventy five degrees Fahrenheit. Add a few hickory wood chunks directly to the fire box or coals so the smoke runs clean and fragrant. Place the patties on the grates and smoke them gently for about thirty to forty minutes until the internal temperature reaches one hundred fifty degrees Fahrenheit and the surface is richly colored

Melt the Cheese:

When burgers hit one hundred fifty degrees place a slice of pepper jack cheese on top of each patty. Close the lid and keep smoking until the cheese melts evenly and the burger’s center hits one hundred sixty five degrees Fahrenheit for food safety

Toast the Buns:

While the cheese melts butter the cut sides of your brioche buns generously. Toast them cut side down in a hot skillet or on a griddle until they smell toasty and turn golden brown. The goal is buttery crisp edges with a soft center

Assemble the Burgers:

Spread a thick layer of chilled burger sauce onto the bottom half of each bun. Place a hot cheesy patty on top. Add another spoonful of sauce if you want extra zip then close with the top bun. Serve them straight away while everything is still melty and crispy

Save

Storage Tips

Leftover patties keep well in the fridge for up to three days if wrapped tightly. To reheat place them in a skillet over low heat with a splash of water and cover so they steam gently and do not dry out. Extra burger sauce stores in an airtight container for a week and tastes even better after a day in the fridge as the flavors blend

Ingredient Substitutions

Swap ground chuck for ground turkey if you want a lighter burger but keep some fat for moisture. Substitute chipotle or poblano for the jalapeño if you want less heat but more smoky flavor. If you cannot find brioche buns potato rolls work great too

Serving Suggestions

Pair with sweet potato fries classic potato salad or grilled corn for a cookout meal. I like to add pickled red onions or crunchy lettuce for a pop of freshness. These burgers are so hearty you can even serve them slider size for appetizers at a game day party

Save

Cultural Context

Smoked burgers are an American backyard tradition that blends barbecue methods with classic burger love. The mix of cheddar jalapeño and smoky bacon speaks to Tex Mex and Southern influences. This burger brings together the best of the South with classic American grilling so it always gets rave reviews when served to friends and neighbors

Recipe FAQs

→ How do you achieve a smoky flavor in the burgers?

Use hickory wood chunks in a smoker, letting the patties absorb the smoky aroma at 275°F until fully cooked.

→ Can you make the burger sauce in advance?

Yes, the sauce can be mixed and refrigerated up to a day ahead so flavors meld and your prep is easier.

→ What type of cheese works best inside the patties?

Sharp cheddar cubes melt inside the burgers, giving creamy pockets of sharp, tangy cheese in each bite.

→ Are brioche buns necessary?

Brioche adds a buttery, slightly sweet touch, but any toasted bun can be used based on preference.

→ How spicy do the burgers turn out?

Jalapeños add gentle heat, but removing seeds keeps it balanced. Add more for a spicier kick.

→ What's the ideal bacon texture for the sauce?

Crisp, finely minced bacon gives crunch and salty depth to the creamy sauce.