Jalapeño Popper Double Bacon Smash Cheeseburger
The jalapeño popper might just be one of the greatest appetizers ever invented, so it was only a matter of time before it found its way into a burger. This Jalapeño Popper Double Bacon Smash Cheeseburger takes everything you love about creamy, spicy, smoky poppers and layers it between buttery brioche buns. Each patty is seasoned on the griddle with Revolution Barbecue Texas Beef BBQ Rub, creating a crave-worthy crust that locks in every ounce of flavor. Hickory-smoked bacon adds a salty crunch, while griddled jalapeños bring a mellow, earthy heat that balances perfectly with the tang of Philadelphia cream cheese. Removing the seeds keeps the spice level right in that sweet spot — bold enough to wake up your taste buds without overpowering the rest of the burger. Topped with melted jalapeño cheddar and stacked high, this burger is unapologetically bold and beautifully messy — exactly how a backyard burger should be. What started as a quick griddle experiment in our Colorado backyard turned into one of the most addictive burgers we’ve ever made. It’s smoky, spicy, creamy, and rich, all at once — a mashup of comfort food and backyard BBQ done the Revolution way.
Jalapeño Popper Smash Cheeseburgers with Texas Beef BBQ Rub
4 Double Burgers
10 minutes
20 minutes
970
American
Main Dish
Inspired by the classic jalapeño popper and built for the backyard griddle, these Jalapeño Popper Smash Cheeseburgers bring together smoky bacon, spicy jalapeños, and molten jalapeño cheddar in one epic bite. Each beef patty is seasoned with Revolution Barbecue Texas Beef BBQ Rub right on the hot griddle, forming a signature crust that sets the tone for layers of texture and flavor. The cream cheese mixture adds cooling richness, while the double-stacked patties and crisp bacon balance every bite with smoke and salt. Toasted brioche buns soak up just enough of the rendered fat to tie it all together. For medium heat, the jalapeños are cooked and seeded before mixing — but if you like things hotter, leave those seeds in and let the fire build. This recipe doesn’t just reimagine a popper as a burger; it turns it into something truly unforgettable.
Ingredients
For the Burgers
- 2 pounds ground beef (80/20 blend)
- 2 tablespoons Revolution Barbecue Texas Beef BBQ Rub
- 8 slices hickory-smoked bacon
- 8 slices jalapeño cheddar cheese
- 6 fresh jalapeños, divided (3 for the cream cheese mixture, 3 for topping)
- 4 brioche buns, lightly toasted
For the Jalapeño Cream Cheese Spread
- 8 ounces Philadelphia cream cheese, softened
- 3 griddled jalapeños, chopped
Directions
- Prepare the Jalapeños: Heat a griddle or large flat-top over medium-high heat. Place whole jalapeños directly on the dry surface and cook until blistered and softened, turning occasionally, about 5 to 6 minutes. For medium heat, remove the seeds before chopping; for more spice, leave them in. Dice 3 jalapeños for the cream cheese mixture and slice the remaining 3 for topping.
- Make the Jalapeño Cream Cheese Spread: In a small bowl, combine softened cream cheese with the chopped jalapeños. Mix until evenly incorporated and set aside.
- Cook the Bacon: Place bacon strips on the hot griddle and cook until crisp, about 5 to 6 minutes. Remove and set aside on a paper towel-lined plate.
Form and Smash the Patties: Divide the beef into 8 loose balls (about 4 ounces each). Place on the hot griddle and immediately press each one flat with a heavy spatula or burger press. Season generously with Revolution Barbecue Texas Beef BBQ Rub.
- Grill the Burgers: Cook for about 2 to 3 minutes per side, until a deep crust forms. During the last minute of cooking, top each patty with a slice of jalapeño cheddar cheese to melt.
- Toast the Buns: Lightly toast the brioche buns cut-side down on the griddle until golden brown, about 30 seconds.
- Assemble the Burgers: Spread the jalapeño cream cheese mixture generously on the bottom bun. Stack two cheeseburger patties, top with sliced griddled jalapeños, and finish with two strips of crispy bacon. Cap with the top bun and serve hot.
