Smoked Jalapeno Popper Burger
Smoked Jalapeno Popper Burger
Ingredients
For the Smoked Components
- 14 ounces ground beef, 80/20 or 75/25 blend
- 8 ounces cream cheese
- 1 teaspoon Texas jalapeno salt, or to taste
For the Burger Assembly
- 2 jalapeños, thinly sliced
- 4 slices American cheese
- 4 tablespoons spicy bacon jam
- 2 tablespoons seedless raspberry jam
- 4 potato rolls, steamed
Instructions
- 1
Set up a kettle grill for smoking. Line coals on one side, light one end, and spread Jealous Devil Flex fuel on top. This will create a low, indirect heat for smoking. Aim for a temperature of 200°F.
⏱️ 10 min•🌡️ 200
- 2
Score the cream cheese in a grid pattern. Season generously with Texas jalapeno salt. Place the scored cream cheese on the smoker and smoke for 1 hour, or until softened and infused with smoky flavor.
⏱️ 60 min•🌡️ 200
- 3
While the cream cheese smokes, form the ground beef into four 3 1/2 ounce balls. Place the beef balls on the smoker alongside the cream cheese and smoke for 30 minutes. After smoking, remove the beef and cream cheese from the grill.
⏱️ 30 min•🌡️ 200
- 4
Prepare your grill for searing. Fire up lump charcoal to ensure the griddle insert is 'rippin' hot'.
⏱️ 10 min
- 5
Place the smoked beef balls onto the hot griddle. Using a burger smasher, firmly press each beef ball into a thin patty. Season the smashed patties with additional Texas jalapeno salt. Immediately place thinly sliced jalapeños on top of each patty.
⏱️ 3 min
- 6
After 60 seconds of smashing, carefully scrape and flip each patty to reveal a beautiful crust. Top each flipped patty with a slice of American cheese. Allow the cheese to melt, then remove the patties from the griddle.
⏱️ 2 min
- 7
In a small bowl, combine the spicy bacon jam and seedless raspberry jam in a 2:1 ratio (4 tablespoons bacon jam to 2 tablespoons raspberry jam). Mix thoroughly until well combined. Set aside.
⏱️ 5 min
- 8
To assemble the burgers, spread a generous layer of the smoked cream cheese on the bottom half of each steamed potato roll. Place two jalapeno patties on top of the cream cheese. Spread a generous amount of the mixed bacon jam and raspberry jam sauce on the top half of each potato roll. Place the top bun onto the patties to complete the burger. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Smoked Jalapeno Popper Burger
For the Smoked Components
- 14 ounces ground beef, 80/20 or 75/25 blend
- 8 ounces cream cheese
- 1 teaspoon Texas jalapeno salt, or to taste
For the Burger Assembly
- 2 jalapeños, thinly sliced
- 4 slices American cheese
- 4 tablespoons spicy bacon jam
- 2 tablespoons seedless raspberry jam
- 4 potato rolls, steamed
Instructions
- 1
Set up a kettle grill for smoking. Line coals on one side, light one end, and spread Jealous Devil Flex fuel on top. This will create a low, indirect heat for smoking. Aim for a temperature of 200°F.
⏱️ 10 min•🌡️ 200 - 2
Score the cream cheese in a grid pattern. Season generously with Texas jalapeno salt. Place the scored cream cheese on the smoker and smoke for 1 hour, or until softened and infused with smoky flavor.
⏱️ 60 min•🌡️ 200 - 3
While the cream cheese smokes, form the ground beef into four 3 1/2 ounce balls. Place the beef balls on the smoker alongside the cream cheese and smoke for 30 minutes. After smoking, remove the beef and cream cheese from the grill.
⏱️ 30 min•🌡️ 200 - 4
Prepare your grill for searing. Fire up lump charcoal to ensure the griddle insert is 'rippin' hot'.
⏱️ 10 min - 5
Place the smoked beef balls onto the hot griddle. Using a burger smasher, firmly press each beef ball into a thin patty. Season the smashed patties with additional Texas jalapeno salt. Immediately place thinly sliced jalapeños on top of each patty.
⏱️ 3 min - 6
After 60 seconds of smashing, carefully scrape and flip each patty to reveal a beautiful crust. Top each flipped patty with a slice of American cheese. Allow the cheese to melt, then remove the patties from the griddle.
⏱️ 2 min - 7
In a small bowl, combine the spicy bacon jam and seedless raspberry jam in a 2:1 ratio (4 tablespoons bacon jam to 2 tablespoons raspberry jam). Mix thoroughly until well combined. Set aside.
⏱️ 5 min - 8
To assemble the burgers, spread a generous layer of the smoked cream cheese on the bottom half of each steamed potato roll. Place two jalapeno patties on top of the cream cheese. Spread a generous amount of the mixed bacon jam and raspberry jam sauce on the top half of each potato roll. Place the top bun onto the patties to complete the burger. Serve immediately and enjoy!
⏱️ 5 min