Kamado Joe Today we’re making up a batch of our smoked jalapeno popper burgers.

It’s a warm February day, and it’s time to get out and fire up the smoker. The cold and rain are gone, for a few days anyway.

These smoked jalapeno popper burgers are real easy to make. You’ll need to make a bunch when the neighbors see what your up to. They’ll be climbing over the fence.

So let’s get started.

Smoked Jalapeno Popper Burgers

Today, we using cherry smoking wood for our smoked jalapeno popper burgers. Cherry is a good choice for smoking wood because it doesn’t overpower the flavor of your food.

Want to know more about types of smoking wood? Check out our book, Wood Smoke and Smoking Wood, available only on Amazon.

First, we’re making our smoked bacon wrapped jalapeno poppers. Set up your Kamado Joe for indirect cooking. We’re aiming for 225 °F / 110 °C. We don’t want to burn the bacon. These will take about an hour to cook low and slow. We what the bacon cooked and the jalapeno peppers to soften.

Don’t have a Kamado Joe? Just cook these indirect, away from the hot coals.

Don’t forget to add your smoking wood of choice.

For your shopping list, you’ll need one large, 3- to 4-inch jalapeno for each burger. That’ll be two of our finished poppers.

Add enough of the shallot cream cheese mix to just fill the jalapeno peppers. The time spent in the smoker will cause the cream cheese mixture to expand.

Smoked Bacon Wrapped Jalapeno Popper Ingredients

I’ll take about 15 minutes to make this up and get ’em ready for the smoker.

Jalapeno peppers
Package of cream cheese, softened
4 Shallots, minced
Package of thinly sliced center-cut bacon

How to Make the Smoked Bacon Wrapped Jalapeno Poppers

In a bowl, mix the softened cream cheese and the minced shallots.

Cut each jalapeno in two, from top to bottom. Cut through the stem. Scrape out the seeds and the membrane.

Fill each jalapeno half with the cream cheese shallot mix. Take care not to overfill, as the cream cheese will expand as it cooks.

One thin slice of center cut bacon is all you need to wrap one of these cream cheese stuffed jalapeno peppers. Now they’re ready for the smoker.

Wrap each jalapeno with one slice of bacon, overlapping slightly as you wrap.

Finally, place the bacon-wrapped jalapeno peppers on the Kamado Joe. It’ll take about an hour for the bacon to cook through and the jalapeno pepper to soften up.

We have these bacon wrapped and cream cheese stuffed jalapeno peppers cooking indirect at 225 °F / 110 °C. They’ll take about an hour, so grab a cold beverage while you wait.

Grab a bottle of your favorite cold beverage while you tend to the smoker.

Smoked Jalapeno Popper Burger Ingredients

You’ll need enough 80/20 ground chuck to feed your crowd. We aim for 5-ounce burger patties
Burger buns, toasted if you want
Two smoked bacon-wrapped jalapeno poppers per burger, rough chop
Any other burger fixings you might want

How to Make the Smoked Jalapeno Popper Burgers

Get your Kamado Joe up to burger cooking temperature. We usually grill our burgers around 400 °F / 205 °C as measured on our Kamado Joe dome thermometer with the grill grate in the lowest position.

We have grilled up a pile of our burger patties. Here, we have used 5 ounces of 80/20 ground chuck for each patty and grilled them for a few minutes per side at 400 °F / 205 °C as measured on our Kamado Joe dome thermometer.

Cook them how you like. We grill ours for a few minutes per side, flipping once, just until the juices run clear.

You’ve seen us do this before, cooking up our smoked burgers. If not, check out our earlier post on making our smoked burgers.

Putting it all Together

These fresh from the smoker bacon wrapped jalapeno poppers are ready for a rough chop. Then they will become the ultimate burger topping.

Okay, the burgers are cooked, and it’s time to put it all together.

Slather up any condiments you might want on your burger buns, followed by that premium burger you just cooked up. Those neighbors of yours are climbing the fence.

Top those burgers with the smoked bacon-wrapped jalapeno poppers we just chopped up.

Smoked Jalapeno Popper Burger Taste Test

Our smoked jalapeno popper burger is ready for the taste test. The rough chopped, smoked, bacon wrapped, and cream cheese stuffed jalapeno poppers might just be the ultimate burger topping. Some heat. Bacon. Cheese. And just a hint of wood smoke. This is good eats!

These burgers are good. That smoky bacon and cream cheese really kick things up a notch or two.

Don’t forget to grab another one of your favorite cold beverages.

Maybe we’ll make another batch of these tomorrow before the next cold front blasts through.

Check out my other Kamado Joe and JoeTisserie recipes and links here on my Outdoor Eats page.