Smoked Jalapeno Popper Smashburger! - Award Winning
Smoked Jalapeno Popper Smashburger! - Award Winning! is a medium American (Texan) recipe that serves 4. 820 calories per serving. Recipe by ALF's Kitchen on YouTube.
Prep: 40 min | Cook: 1 hr 35 min | Total: 2 hrs 35 min
Cost: $27.05 total, $6.76 per serving
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
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
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
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
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
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
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
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
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
Dietary info: Contains meat, Contains pork, High protein
Allergens: Dairy, Gluten, Eggs (in some buns), Soy (in some cheese)
Ingredient Substitutions
- Instead of Ground Beef (80/20): Ground turkey (lean), Ground bison
- Instead of Cream Cheese: Neufchatel cheese
- Instead of Fresh Jalapeños: Pickled jalapeños
- Instead of Hardcore Carnivore Texas Jalapeño Salt: Regular sea salt + jalapeño powder
- Instead of American Cheese Slices: Cheddar, Provolone
- Instead of Martens Potato Rolls: Brioche buns, Kaiser rolls
- Instead of Midwest Fresh Bacon: Regular smoked bacon
- Instead of Raspberry Jam: Fig jam, Cranberry jam
- Instead of Brown Sugar: Honey, Maple syrup
- Instead of Apple Cider Vinegar: White wine vinegar
- Instead of Double Charcoal (Jealous brand): Lump charcoal
- Instead of Wood Chips (Apple or Hickory): Cherry wood chips
Equipment Needed
- Weber Kettle Grill
- Griddle Insert
- Smoker Box or Aluminum Foil Packet
- Spatula (metal)
- Tongs
- Sharp Knife
- Cutting Board
- Mixing Bowl (optional)
- Meat Thermometer (optional)
Critical Steps — Do Not Skip
- Smoking the cream cheese for a full hour to develop flavor.
- Maintaining a steady 200°F temperature for the beef smoke.
- Smashing the patties on a hot griddle to create a caramelized crust.
- Applying jalapeño salt to both cheese and meat for consistent heat.
Chef Tips from the Video
- Use a heavy cast‑iron press or a sturdy spatula to achieve an even smash.
- Add a few drops of liquid smoke to the cream cheese before smoking for an extra smoky depth.
- For extra crunch, toast the bun cut sides on the griddle with a thin brush of butter.
Troubleshooting
Cream cheese melted and fell through the grill grate.
Place the cheese on a small foil pan or a heat‑proof dish to contain it while smoking.
Patty crust is soggy, not crisp.
Ensure the griddle is fully pre‑heated to high heat before smashing and avoid moving the patty until the crust forms.
Burger is too salty.
Reduce the amount of jalapeño salt or use regular sea salt for seasoning.
Storage
Refrigerator: Store assembled burgers wrapped tightly for up to 24 hours; reheat on a griddle.
Freezer: Separate components (patties, buns, cream cheese) and freeze for up to 2 months; thaw before reheating.
Room temperature: Do not leave assembled burgers at room temperature for more than 2 hours.
Make-Ahead Tips
- Smoke the cream cheese and prepare the bacon jam up to 24 hours in advance; keep refrigerated.
- Form and freeze the beef balls raw; they can be smoked directly from frozen, adding 5‑10 minutes to smoking time.
Frequently Asked Questions
What is the cultural significance and history of smoked jalapeño cream cheese smash burgers in Texas barbecue culture?
Texas barbecue celebrates bold flavors and smoke, and this burger fuses classic smoked meat techniques with the indulgent texture of cream cheese and the heat of jalapeños, reflecting the state's love for hearty, smoky comfort foods.
What are the traditional regional variations of smoked smash burgers in Texas cuisine?
In Texas, variations often include different wood smoke (oak, hickory), regional cheese choices (cheddar, pepper jack), and toppings like pickles, onion rings, or BBQ sauce. The jalapeño‑cream‑cheese version adds a modern twist while staying true to the smoky foundation.
How is a smoked smash burger traditionally served in Texas barbecue gatherings?
It is typically served on a sturdy bun, topped with melted cheese, pickles or jalapeños, and a side of BBQ sauce or a sweet jam. The burger is presented hot off the grill, often alongside smoked sides like beans or coleslaw.
What occasions or celebrations is the smoked jalapeño cream cheese smash burger traditionally associated with in Texas?
These burgers are popular at backyard cookouts, state fairs, and barbecue competitions such as the Texas Open Fire meetup, where creative twists on classic burgers are celebrated.
What authentic ingredients are essential for a true Texas‑style smoked smash burger versus acceptable substitutes?
Authentic ingredients include 80/20 ground beef, Texas‑style jalapeño salt, smoked cream cheese, American cheese, and a sturdy potato roll. Substitutes can be leaner meat, different cheese, or alternative buns, but the smoky flavor and jalapeño heat should remain.
What other Texas barbecue dishes pair well with the smoked jalapeño cream cheese smash burger?
Pairs nicely with smoked brisket, Texas‑style pork ribs, smoked corn on the cob, and classic sides like coleslaw, baked beans, or a tangy pickle salad.
What are the most common mistakes to avoid when making the smoked jalapeño cream cheese smash burger?
Common errors include over‑pressing the patty, which dries it out; letting the grill temperature drop during smoking; and using too much jalapeño salt, which can overwhelm the flavors. Keep the grill hot and press briefly for the best crust.
Why does this recipe smoke the cream cheese for a full hour instead of simply melting it on the burger?
Smoking the cream cheese infuses it with deep wood flavor and creates a firmer, sliceable texture that holds up under the hot patty, unlike a quickly melted cheese which would blend into the meat and lose its distinct taste.
Can I make the smoked jalapeño cream cheese smash burger ahead of time and how should I store it?
Yes. Smoke the cream cheese and prepare the bacon jam up to a day ahead, storing each in airtight containers in the refrigerator. Assemble the burgers just before serving, or keep components separate and reheat the patties on the griddle.
What texture and appearance should I look for when the smash patties are done cooking?
The patty should have a dark, caramelized crust on both sides, be thin and slightly curled at the edges, and the cheese should be fully melted with a glossy finish.
What does the YouTube channel ALF's Kitchen specialize in?
The YouTube channel ALF's Kitchen focuses on outdoor grilling, smoked meat techniques, and creative burger builds, often showcasing competitions and community fire‑up events.
How does the YouTube channel ALF's Kitchen's approach to Texas barbecue differ from other barbecue channels?
ALF's Kitchen emphasizes high‑heat smash techniques combined with low‑and‑slow smoking, integrating bold seasoning blends like jalapeño salt and unique toppings such as smoked cream cheese, which sets it apart from more traditional low‑and‑slow only approaches.
Last updated: September 2, 2026
