- 2 oz cream cheese
- 1 oz sharp cheddar, grated
- 1 large jalapeño, minced
- 1 tsp Plowboys BBQ Yardbird Rub
- 1 lb ground beef
- 2 pretzel rolls, toasted
- 4 slices thick cut bacon, cooked
- 2 tbsp Big Rick’s Original Bar-B-Q Sauce
- 2 tbsp ranch dressing (recipe here)
- 1 celery stalk, shaved into thin ribbons with a peeler
Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF set up for direct grilling with GrillGrate panels installed over the fire box.
Combine the cream cheese, sharp cheddar, minced jalapeño and Plowboys BBQ Yardbird Rub in a small bowl. Mix well. Divide into two equal sized discs. Place in the refrigerator to chill.
Divide the ground beef into four equal sized patties. Press very thin.
Place each disc of the cream cheese mixture on a beef patty. Place another patty over the top of the cream cheese disc. Press the edges together and form into one large burger patty.
Season the patties lightly on both side with the Plowboys BBQ Yardbird Rub.
Grill the burger over direct heat on the GrillGrate panels. Cook until nicely charred. Flip and repeat. Move the burgers to the indirect side of the grill (away from the flame). Continue cooking until the internal temperature reaches 155 in the innermost part of the meat (not cheese), about 30 minutes total.
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To assemble the Jalapeño Popper Stuffed Burgers, place you bacon slices on the bottom bun of the toasted pretzel roll. Place the stuffed burger patty over the bacon. Pile the thin shaved celery ribbons on top of the burger. Combine the Big Rick’s Original Bar-B-Q Sauce and ranch dressing and drizzle over the celery. Finish with the top bun.