Jalapeño Cheddar Burger
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!
- 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
- 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
White Cheddar Sauce: Yields 1 cup
- Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF set up for direct grilling (diffuser removed), 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.