Jalapeño Cheddar Burger
Category
Beef
Servings
4
Prep Time
30 minutes
Cook Time
15 minutes
Author
All Things BBQ
Chef Tom dishes up this cheese and jalapenño stuffed burger covered in a creamy jalapeño cheese sauce and served with baconnaise coated slaw. This juicy, spicy and cheesy burger packs some major flavor that you won't want to miss out on!
Ingredients
- 3 large jalapeños
- 1 lb Creekstone Farms Brisket Blend Burger Pucks
1/4 cup LEM High Temp Cheddar Cheese
- 2 tbsp cotija cheese
1 tsp Bear & Burton’s W Sauce (Worcestershire) ADD TO CART
-
Cattleman’s Grill Road House Beef Seasoning
- 193 g (~13 1/2 tbsp) water
- 9 g (2 1/4 tsp) sodium citrate
- 226 g (8 oz) white cheddar, grated
2 tbsp Heat Maverick’s Jalapeño Vice Hot Sauce
- 1/4 cup baconnaise
- 2 cups romaine lettuce hearts, shaved thin
- 2 tbsp pickled jalapeños, minced
- 1/2 cup red onion, shaved thin
- 4 brioche buns
- 2 tbsp unsalted butter, for toasting the buns
- 4 tbsp baconnaise
- 1/4 cup pickled jalapenos, minced
Burger Patty
White Cheddar Sauce
Baconnaise Slaw
Directions
Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF set up for direct grilling (diffuser removed or diffuser door open), with GrillGrate grilling panels installed on the left side, over the fire box, and a Yoder Smokers Cast Iron Griddle installed on the right.
To make the burger patties, combine all ingredients, except the Cattleman’s Grill Road House Beef Seasoning, in a bowl and mix well. Divide into four equal portions and transfer to the refrigerator.
To make the slaw, combine all ingredients in a bowl and mix well. Transfer to the refrigerator.
Press your burgers out into patties. Season them with Cattleman’s Grill Road House Beef Seasoning.
Cook the burgers on the GrillGrates, turning when nice grill marks are formed and the meat releases easily from the grate.
While the burgers are cooking, make the cheese sauce. Bring the water to a boil in a small skillet. Whisk in the sodium citrate. Whisk in the cheese, a handful at a time. Add the Heat Maverick’s Jalapeño Vice Hot Sauce. Hold warm over very low heat, whisking occasionally.
After flipping the burgers, add the butter to the cast iron griddle on the right side of the grill. Toast the brioche buns while the burgers finish.
Remove the burgers when they reach an internal temperature of about 150ºF. Remove from the grill.
To build the burgers, spread the buns with baconnaise. Top the bottom bun with a generous portion of slaw. Place the burger patty on the slaw. Spoon the cheese sauce over the burger patty. Top with pickled jalapeños and the top bun.
This recipe makes 4 burgers.
Recipe Video
Recipe Note
Chef Tom dishes up this cheese and jalapenño stuffed burger covered in a creamy jalapeño cheese sauce and served with baconnaise coated slaw. This juicy, spicy and cheesy burger packs some major flavor that you won't want to miss out on!