This is the burger I crave all summer long. There is just something about the combination of a flame-cooked patty, salty bacon, and the acidity of pickled jalapeños that hits every single time. It's a total winner in our house, especially when I fire up the grill to get that perfect smoky char.
But if I'm being honest, the real star here is the tangy burger sauce. I've tried a lot of versions, but making it with my homemade BBQ Sauce was a game-changer, it adds a depth of flavor you just can't get from a bottle of ketchup. When you pair that sauce with my go-to hamburger patty recipe, you have a gourmet bacon cheeseburger that beats any restaurant version!
Table of contents
If you're looking for more ways to keep the kitchen cool and the grill hot this season, definitely check out my Chicken Fajitas or my 10 Easy Chicken Marinades.
Key Ingredients & Substitutions
- The Beef: I stick with 80/20 ground beef. You need that 20% fat content to stand up to the high heat of the grill; otherwise, your burger will dry out before the bacon even hits the bun! (Check out my full guide to the perfect patty).
- Pickled Jalapeños: I prefer pickled over fresh for this recipe. The vinegar brine adds a necessary "zing" that cuts right through the richness of the beef and bacon. I usually go for about 5-6 slices per burger, but measure with your heart!
- Bacon: You'll need 8 slices of crispy bacon (two per burger). I recommend a thick-cut applewood smoked bacon to complement the smoky notes in the sauce.
- Cheddar Cheese: This is my go-to for these burgers. If you don't have any on hand, American or Swiss cheese are both great substitutions that work well with the other flavors.
- The Tangy Burger Sauce: This is a simple combination of mayo, mustard, and BBQ sauce. I highly recommend using my Homemade BBQ Sauce here, it works beautifully in this burger sauce. Or you can substitute with your favorite store-bought BBQ sauce.
- The Buns: A sturdy bun is a must for a loaded burger like this. I use my Homemade Hamburger Buns because they are soft but strong enough to hold all that sauce and bacon without falling apart.
See the recipe card below for the full list of ingredients and measurements.
How To Make Bacon Jalapeño Cheeseburgers with Burger Sauce
Making these gourmet burgers at home is incredibly simple, and the payoff is huge. Here is exactly how to bring all these bold flavors together:
- Whisk the mayo, mustard, and BBQ sauce in a small bowl. Chill until ready to use.
- Divide your 80/20 beef into four 6-ounce portions. Gently shape into patties and press a thumbprint indent into the center of each to keep them flat while cooking.
- Grill the patties over medium-high heat for 4-5 minutes, flip, and add the cheddar cheese during the last minute of cooking. Close the lid to melt.
- While the burgers rest for 2-3 minutes, set up your assembly station with your cooked crispy bacon and pickled jalapeños.
- Spread a generous layer of the burger sauce onto the bottom half of the buns.
- Place the patty on top of the sauce then add the bacon, pickled jalapeños, and any other toppings you desire. Enjoy!
See the recipe card below for the full recipe.
👉 Sky's Tips
- Don't want to grill? If you aren't in the mood to fire up the grill, a cast iron skillet is the absolute best way to cook these indoors. It holds heat better than any other pan, giving you that deep, caramelized sear that mimics a grill's char. Just make sure the pan is nice and hot before you add the patties!
- Don't overwork the meat: When forming your patties, handle the beef as little as possible. Overworking the meat can lead to a tough, dense burger rather than a juicy, tender one.
- The "Thumbprint" Trick: Don't forget to press a small indent into the center of each raw patty. This prevents the burger from "doming" up in the middle while it cooks, ensuring a perfectly flat surface for all those jalapeños and bacon.
Frequently Asked Questions
You can absolutely prep the burger patties and the tangy sauce up to 24 hours in advance! Shape the patties, press the thumbprints, and store them covered in the fridge. Wait to cook the bacon and grill the burgers until right before serving so everything stays fresh and juicy.
Burger shrinkage is all about the fat ratio, which is why 80/20 ground beef is the sweet spot. If you use a high-fat meat like 70/30, it will shrink significantly because so much fat melts away, plus all that extra grease causes dangerous flare-ups on the grill. On the flip side, lean meats like 90/10 or 93/7 dry out instantly, leaving you with a tough, chalky burger.
Stick with 80/20 for a plump, juicy patty that holds its size, and don't forget to press a shallow thumbprint indent into the center before cooking to keep it from doming up!
Whether you're firing up the grill this summer or pulling out your trusty cast iron skillet indoors, these burgers are sure to be a massive hit. The combination of the zesty pickled jalapeños, that tangy burger sauce, the salty bacon, and that classic grilled flavor is honestly a winning combination every single time.
I can't wait for you to try this one! If you make them, definitely leave a comment below and let me know how they turned out and tag me so I can see your burger creations.
-Sky🩷
More Delicious Recipes
FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!
If you tried this Bacon Jalapeño Cheeseburgers recipe or any other recipe on my blog, I'd love to hear from you! Leave a 🌟 star rating and let me know how it went in the comment section below!
📖 Recipe
Best Bacon Jalapeño Cheeseburgers with Burger Sauce
Ingredients
Burger Sauce
- ½ cup mayo
- ¼ cup BBQ sauce homemade BBQ sauce recipe
- 1 teaspoon mustard
Hamburger Patties
- 1 ½ pounds ground beef 80/20
- 1 ½ teaspoons salt
- 1 teaspoon pepper
Remaining Ingredients
- 4 hamburger buns
- 1 jar pickled jalapeños
- 8 slices thick cut bacon cooked
- 4 slices cheddar cheese
Instructions
- For the Burger Sauce: In a small bowl, whisk together the mayo, BBQ sauce, and mustard until smooth. Cover and refrigerate until you are ready to assemble the burgers.
- Prep the Patties: Portion the ground beef into four 6-ounce portions. Gently shape each one into a 4-inch diameter patty, about ¾-inch thick, making sure not to overwork the meat. Use your thumb to press an indentation into the center of each patty to prevent puffing. Generously season one side of each patty with half of the salt and pepper.
- Grill and Melt: Place the patties seasoned-side down onto a hot grill (or hot cast iron skillet over medium-high heat). Grill for about 4 minutes until lightly charred. Season the tops with the remaining salt and pepper, flip, and cook for an additional 4-5 minutes. Place a slice of cheddar cheese on each patty during the last minute of cooking and close the grill lid to melt. Remove the patties and let them rest for 2-3 minutes.
- Assemble and Serve: Spread a generous layer of the burger sauce onto the bottom halves of the buns. Place a patty on top of the sauce, then add the crispy bacon, pickled jalapeños, and any other toppings you desire. Add more sauce to the top bun. Place the top on the burger. Enjoy!
Comments
No Comments