The Ultimate Jalapeno Whiskey Ranch Burger
A bold backyard burger stacked with smoky seasoned beef, melted American cheese, whiskey BBQ sauce, jalapeño lime ranch, crispy onions, sliced jalapeños, and a toasted seeded bun. This burger is smoked first for flavor, then seared hot for crust and finished with creamy, sweet, spicy, and crunchy toppings. You can use Blues Hog products if you have them, but any similar BBQ rub, whiskey BBQ sauce, and jalapeño ranch-style sauce will work.
Equipment
- Smoker or pellet grill
- Grill, griddle, or cast iron skillet for searing
- Instant-read thermometer
- Burger spatula
- Tongs
- Sheet pan or tray
- Small bowl
- Basting brush or squeeze bottle
- Knife
- Cutting board
- Black nitrile gloves, optional
Ingredients
For the Burgers:
- 2 pounds ground beef preferably 80/20
- 1 1/2 tablespoons BBQ dry rub
- 1 teaspoon kosher salt optional depending on salt level of rub
- 1 teaspoon black pepper
- 4 seeded brioche-style burger buns
- 8 slices American cheese
- 2 tablespoons butter for toasting buns
For the Whiskey Ranch Toppings:
- 1/2 cup whiskey BBQ sauce
- 1/2 cup jalapeño lime ranch or spicy ranch
- 1 cup crispy fried onions
- 1/3 cup sliced fresh jalapeños or pickled jalapeños
- Extra BBQ dry rub for finishing optional
Instructions
- Form the patties. Divide the ground beef into 4 equal portions, about 8 ounces each. Gently form into thick burger patties without overworking the meat. Press a small dimple into the center of each patty.
- Season the patties. Season both sides of each patty with BBQ dry rub, black pepper, and optional kosher salt. If your rub is already salty, skip the extra salt.
- Preheat the smoker. Set the smoker or pellet grill to 225°F using hickory, oak, cherry, or pecan wood.
- Smoke the burgers. Place the patties directly on the smoker grates. Smoke for about 20 to 30 minutes, or until the internal temperature reaches 120°F to 130°F.
- Preheat the grill or griddle. While the burgers smoke, heat a grill, griddle, or cast iron skillet to 450°F to 500°F for searing.
- Sear the patties. Move the smoked patties to the hot grill or griddle. Sear for 2 to 3 minutes per side until a crust forms.
- Add the cheese. During the last minute of cooking, add 2 slices of American cheese to each patty. Let the cheese melt over the burger.
- Cook to temperature. Continue cooking until the burgers reach 160°F internal in the thickest part.
- Toast the buns. Butter the cut sides of the buns and toast them on the griddle or grill until golden brown.
- Sauce the buns. Spread jalapeño lime ranch on the bottom bun. Add a little whiskey BBQ sauce to the top bun if desired.
- Build the burger. Place the cheesy burger patty on the bottom bun. Spoon or drizzle whiskey BBQ sauce over the cheese.
- Add the toppings. Pile on crispy fried onions and sliced jalapeños. Add an extra light drizzle of jalapeño ranch if you want it messy.
- Finish and serve. Add the top bun and serve immediately while the burger is hot, juicy, and crunchy.
Notes
You do not have to use Blues Hog for this recipe. Blues Hog BBQ rub, Whiskey Blues BBQ sauce, and Jalapeño Lime Ranch work great, but any similar BBQ dry rub, whiskey BBQ sauce, and jalapeño ranch-style sauce will work.
If your BBQ rub is salty, do not add extra kosher salt to the patties.
Do not overwork the beef when forming patties. Overworked beef can make the burger dense.
For a stronger smoke flavor, smoke the patties closer to 30 minutes before searing.
For a faster version, skip the smoker and grill the patties directly over medium-high heat until they reach 160°F internal.
For extra heat, use pepper jack cheese, pickled jalapeños, or hot sauce.
For less heat, skip the fresh jalapeños and use regular ranch.
Toast the buns so the sauces do not make them soggy.
Ground beef should be cooked to 160°F internal for food safety.