Smoked Jalapeño Popper Burgers

These smoked jalapeño popper burgers start with thick half-pound beef patties seasoned with Rub Yer Meat BBQ Rub and slowly smoked over hickory. Then they get hit with high heat on a griddle to build a crust before being topped with a mixture of cream cheese, cheddar, crispy bacon, and roasted jalapeños.

Why Smoke a Burger?

A griddle can make a great burger. A charcoal grill can make a great burger.

But smoking a thick burger first gives you something a little different.

Cooking the patties at 225°F gives them time to pick up plenty of smoke before the outside gets aggressively browned. We used hickory pellets here because beef can handle a stronger smoke flavor, especially when you're about to pile cheese, bacon, and jalapeños on top.

Then, instead of trying to crank the smoker from 225°F to screaming hot, the burgers move to a Blackstone griddle for the finish.

The Jalapeño Popper Topping

The topping is what takes this burger to the next level. 

Cream cheese creates the base, sharp cheddar brings more cheese, crispy bacon adds salt and crunch, and fire-roasted jalapeños cut through all that richness.

The jalapeños are roasted before being mixed into the topping, which softens them and adds another layer of charred flavor.

You can also control the heat pretty easily. Removing the seeds and membranes will keep things more manageable. Leave a little behind if you want the burger to bite back.

Smoke First, Sear Second

These are thick burgers, about eight ounces each, so the reverse-sear method works especially well.

Start them on the smoker at 225°F and let the hickory do its thing. Once they're getting close to finished, move them onto a ripping-hot Blackstone griddle.

Don't have a Blackstone?

A hot cast-iron skillet works just fine.

The goal is simply to get the surface very hot so you can quickly build a browned crust without overcooking the inside.

During the final part of the sear, pile the jalapeño popper mixture onto each patty and give it just enough time to soften and get gloriously messy.

That's when things start looking serious.

Smoked Jalapeño Popper Burger Recipe

Yield: 4 burgers
Smoker Temperature: 225°F
Wood: Hickory pellets
Estimated Cook Time: About 60–90 minutes

Ingredients

For the Burgers

• 2 pounds 80/20 ground beef
• Rub Yer Meat BBQ Rub, as needed
• 4 brioche or potato burger buns
• 1 tablespoon melted butter, for the buns

For the Jalapeño Popper Topping

• 4 ounces cream cheese, softened
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup cooked crispy bacon, chopped
• 2 jalapeños
• 1/2 teaspoon smoked paprika
• Pinch of kosher salt

Optional Toppings

If you want to load yours up even further, you could add:

• Pickled jalapeños
• Crispy onion strings
• Sliced avocado
• Lettuce or arugula

We kept ours simple and let the jalapeño popper mixture do the talking.

Instructions

1. Preheat the Smoker

Preheat your pellet smoker to 225°F using hickory pellets.

2. Form the Burger Patties

Divide the ground beef into four equal portions, approximately 8 ounces each.

Gently form each portion into a thick burger patty without packing the meat too tightly. Make a small depression in the center of each patty to help it cook evenly.

3. Season the Burgers

Season both sides generously with Rub Yer Meat BBQ Rub.

4. Smoke the Burgers

Place the burgers directly on the smoker grates, leaving space between each patty.

Smoke at 225°F for approximately 45–60 minutes, or until the burgers are approaching their final internal temperature.

5. Roast the Jalapeños

While the burgers smoke, roast the jalapeños over an open flame, grill, griddle, or under a broiler until the exterior is blistered and charred.

6. Prepare the Jalapeños

Let the jalapeños cool enough to handle.

Remove the charred skin, stems, and seeds, then finely dice them.

7. Make the Jalapeño Popper Topping

In a bowl, combine the softened cream cheese, shredded cheddar, chopped bacon, roasted jalapeños, smoked paprika, and a pinch of kosher salt.

Mix until everything is evenly distributed.

8. Heat the Griddle

Preheat a Blackstone griddle over high heat.

A hot cast-iron skillet can also be used if you don't have a griddle.

9. Sear the Burgers

When the burgers are close to finished, transfer them from the smoker to the hot griddle.

Sear for approximately 1–2 minutes per side, developing a deep browned crust.

10. Add the Jalapeño Popper Topping

During the final minute of cooking, add a generous scoop of the jalapeño popper mixture to the top of each burger.

Allow it to warm, soften, and begin melting over the patties.

11. Check the Final Temperature

Continue cooking until the burgers reach your target temperature.

12. Toast the Buns

Brush the cut sides of the buns with melted butter and toast them on the griddle for approximately 30–60 seconds.

13. Assemble the Burgers

Let the burgers rest for 2–3 minutes, then place each patty onto a toasted bun.

Serve immediately.