Jalapeño Cheddar Burger

Name: Jalapeño Cheddar Burger
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
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 &amp; Burton’s W Sauce (Worcestershire); 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

Jun 13, 2023 • Tom Jackson

Introducing the Jalapeño Cheddar Burger, the perfect blend of creamy, cheesy, and spicy goodness! Complete with jalapeño-stuffed patties covered in cheese sauce and baconnaise-coated slaw, this burger is sure to delight your taste buds and kick off your summer grilling season with a bang!

Jalapeño Cheddar Burger

Tom Jackson

Rated 5.0 stars by 1 users

Cuisine

American

Servings

4

Prep Time

30 minutes

Cook Time

15 minutes

A Jalapeño Cheddar Burger is the perfect way to kick off the summer grilling season. Cheese and jalapenño stuffed burger patties are 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

Burger Patty

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)
Cattleman’s Grill Road House Beef Seasoning

White Cheddar Sauce: Yields 1 cup

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

Baconnaise Slaw:

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

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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.