Smoked Jalapeno Popper Smashburger! - Award Winning!

Ingredients

• 1 lb Ground Beef (80/20) (divided into 4 equal balls)
• 4 oz Cream Cheese (cut into 1‑inch cubes for smoking)
• 2 Fresh Jalapeños (thinly sliced; seeds removed for less heat)
• 2 tbsp Hardcore Carnivore Texas Jalapeño Salt (used for both cream cheese and patty seasoning)
• 4 American Cheese Slices (new‑school meltable style)
• 4 Martens Potato Rolls (steamed before assembling)
• 8 slices Midwest Fresh Bacon (cooked crisp, then used in jam)
• 1/4 cup Raspberry Jam (mixed into bacon jam for sweet contrast)
• 1 tbsp Brown Sugar (adds depth to bacon jam)
• 1 tsp Apple Cider Vinegar (balances bacon jam acidity)
• 2 kg Double Charcoal (Jealous brand) (for high heat and long smoke)
• 1 cup Wood Chips (Apple or Hickory) (for smoking cream cheese and beef)

Instructions

1. Prepare Smoked Cream Cheese

   Place the cream cheese cubes on a small foil pan, sprinkle with 1 tbsp jalapeño salt, and set on the kettle grate. Close the lid and add wood chips to the smoker box. Smoke at 200°F for about 60 minutes, rotating once halfway through.

   Time: PT1H

   Temperature: 200°F

2. Pre‑heat Grill for Beef Smoking

   While the cream cheese smokes, light double charcoal and arrange for indirect heat. Stabilize the kettle at 200°F using a thermometer.

   Time: PT20M

   Temperature: 200°F

3. Smoke the Beef Patties

   Form the ground beef into 4 loosely packed balls. Place them directly on the grill grate (no griddle yet) and smoke for 20‑30 minutes, turning once. Sprinkle the remaining 1 tbsp jalapeño salt halfway through.

   Time: PT30M

   Temperature: 200°F

4. Prepare Bacon Jam

   In a small saucepan, combine crisp‑cooked bacon pieces, raspberry jam, brown sugar, and apple cider vinegar. Simmer over low heat for 5‑7 minutes until thickened, then set aside to cool.

   Time: PT10M

5. Sear and Smash the Patties

   Swap the kettle grate for the griddle insert. Increase heat to high (around 450°F). Place each smoked beef ball on the hot griddle, immediately smash with a spatula to a thin patty, and sear for 2‑3 minutes per side. Add a slice of American cheese on each patty during the last minute of cooking.

   Time: PT5M

   Temperature: 450°F

6. Slice Jalapeños & Toast Buns

   Thinly slice the fresh jalapeños. Lightly steam the Martens potato rolls for 30‑45 seconds, then toast the cut sides on the griddle for 1 minute until lightly browned.

   Time: PT5M

7. Assemble the Burger

   Spread a generous layer of smoked cream cheese on the bottom bun. Place two cheese‑topped smash patties on top, add a handful of sliced jalapeños, then crown with the top bun smeared with bacon‑raspberry jam.

   Time: PT5M

8. Serve

   Serve the burgers immediately while the crust is still crisp and the cheese is melty. Pair with a cold beer or a light salad.

   Time: PT0M

Nutrition Facts

Calories

820

Protein

38 g

Carbohydrates

55 g

Fat

45 g

Fiber

3 g