Smoked Cheddar Jalapeño Stuffed Burgers (Print Version)
Half-pound ground beef patties filled with cubed cheddar cheese, diced jalapeños, and sweet onion, smoked at 250°F and topped with American cheese.
# Ingredients:
→ For the Stuffed Burger Patties
01 -
2 lbs ground beef (85/15 lean blend)
02 -
2 jalapeños, diced
03 -
1/4 sweet onion, diced
04 -
1/2 lb cheddar cheese, cut into small cubes
05 -
Your favorite burger seasoning
→ For Assembly and Serving
06 -
4 slices American cheese
07 -
4 brioche buns
08 -
Spicy mayo for spreading
# Instructions:
01 -
Fire up your smoker or pellet grill to 250 degrees Fahrenheit. Allow it to stabilize at temperature before adding the burgers.
02 -
In a large bowl, combine the ground beef, diced jalapeños, diced sweet onion, and cubed cheddar cheese. Mix gently until evenly combined - don't overwork the beef or you'll compress the proteins and squeeze out the moisture. The key is to blend just until the fillings are evenly distributed.
03 -
Add extra burger seasoning into the mixture if desired, mixing gently to incorporate.
04 -
Divide the mixture into 4 equal portions and form into large patties, each about 1/2 pound. Make them slightly thicker than traditional burgers since they'll be smoked low and slow.
05 -
Season both sides of each burger patty generously with your favorite burger seasoning.
06 -
Place the burgers directly on the smoker grates. Avoid stacking or crowding them so smoke can circulate evenly.
07 -
Smoke at 250 degrees until the internal temperature reaches 165 degrees Fahrenheit. This low and slow method allows the cheddar cubes to melt gently throughout the patty without the exterior burning. Expect this to take about 45 minutes to 1 hour depending on your smoker and patty thickness.
08 -
During the last few minutes of smoking, top each burger with a slice of American cheese and let it melt completely.
09 -
While the cheese is melting, lightly toast the brioche buns on the smoker grate or in a separate toaster.
10 -
Spread spicy mayo on both the top and bottom of each toasted brioche bun. Place each smoked burger with melted cheese on the bottom bun and top with the other half.
11 -
Serve hot and enjoy these incredible smoked stuffed burgers!
# Notes:
01 -
This smoked cheddar jalapeño stuffed burger is the ultimate gourmet burger - loaded with gooey melted cheese, spicy jalapeños, and perfectly smoked beef.
02 -
Cubing the cheddar cheese is crucial - small cubes create distinct gooey pockets throughout the patty. Shredded cheese disperses too thinly and essentially disappears into the beef.
03 -
The 85/15 ground beef blend is the sweet spot - lean enough to stay juicy without excess grease, but with enough fat for flavor and moisture.
04 -
Mixing gently is essential - overworking the beef compresses the protein structure and squeezes out moisture, resulting in a dense, dry burger.
05 -
The low and slow 250-degree smoke is key to allowing the cheese to melt gently and evenly throughout the patty without burning the exterior.
06 -
These burgers can be made ahead up to 24 hours - form the patties, wrap in plastic wrap, and refrigerate. Let them come to room temperature before smoking.