In this easy Traeger Smoked Jalapeño Jack Juicy Lucy recipe we’re going to give you all of our best tips and tricks for stuffing the perfect burger, as well as options for making this more or less spicy. Scroll down for more great info on the perfect pellet grill stuffed burger!
Smoked Jalapeño Jack Juicy Lucy Burgers
Fire up the Traeger because today we’re making the ultimate smoked stuffed burgers! These Smoked Jalapeño Jack Juicy Lucy Burgers are the perfect combination of spicy and cheesy, and the wood fire adds an irreplaceable element to your final result that you just can’t get from a gas grill or on a griddle.
This recipe is pretty customizable too. If you are sensitive to spice, omit the jalapeños or use diced bell peppers in the mix. Want to use the nuclear option? Opt for a spicier pepper like habanero, Aleppo, or Serrano.
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Spicy Smoked Stuffed Burger shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- lean ground beef
- Salt, Pepper, Chili from Spiceology (or just salt and pepper is fine too!)
- cream cheese
- jack cheese
Try our original Smoked Juicy Lucy too!
How to make a Spicy Smoked Juicy Lucy
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
We’re going to smoke these first, so fire up the grill and set it to 180°F and let it preheat.
Using either a burger stuffer or the old fashioned way, stuff the burgers. Combine all the stuffing ingredients first and spoon in, dividing between the four burgers. Seal the edges.
Smoke the burgers for 20 minutes.
Turn it up!
Turn the grill temp up to 400° and get some char on these for a little bit. How long will vary. Just make sure the burger is cooked to your liking and the outside gets some grill marks (if that’s your thing. I love a good grill mark.)
But for the love of your lip and mouth skin, LET THEM COOL DOWN FIRST! There is molten lava inside of these for at least 10 minutes after you pull them off of the grill. BEWARE!
Enjoy with our Griddle-Cooked Frozen French Fries
Traeger Spicy Juicy Lucy FAQ
Can you make these in advance?
You can stuff the burgers the day before you cook them, but I wouldn’t do it beyond that, personally. Store covered in the fridge until you’re ready to cook.
What’s the best way to store leftovers?
Let them cool off and toss them in a baggie. Easy stuff.
How should you reheat leftovers?
These can be reheated back on the grill, don’t go above 250° for the best results. You can also use an air fryer, or pan fry in some butter on the stovetop. Just make sure you get the insides good and melty before enjoying!
Get all of my Traeger Recipes here!
More great burger recipes to love!
- Ultimate Bacon Onion Smash Burgers
- Our OG Juicy Lucy
- Blackstone Smash Burgers
- Bacon Bleu Cheese Burgers
- Mini Meatloaf Burgers
- Blackstone Bacon Cheeseburgers
- Cheeseburger Meatloaf
- See our BEST OF BURGERS BBQ ROUNDUP too!
Serve these awesome side dishes with your stuffed burgers
- Air Fryer Potato Wedges
- Homemade Potato Salad
- Greek Pasta Salad
- Green Salad with Bleu Cheese Dressing
- 2 pounds lean ground beef
- 1 tablespoon Salt, Pepper, Chili from Spiceology (or just salt and pepper is fine too!)
- 4 ounces cream cheese, softened
- 1 cup shredded jack cheese
- 1 cup finely diced jalapeño, seeded and w/ membrane removed
- Preheat your smoker to 180°F.
- While the smoker is heating, for the ground beef into 8 equally sized balls, and flatten into discs.
(Use a stuffed burger press for the easiest way to stuff burgers that are uniform. Link below in Recommended Products area.)
- Mix together the filling ingredients in a small bowl. Divide equally between the 4 bottom patties. Place the top patty over the filling, and seal the edges well.
- Season both sides with your seasoning, and place directly on the grill grates.
- Smoke the burgers for 20 minutes. Increase the temperature to 400° and cook for another 15-20 minutes, or until the outsides are getting some grill marks and slight char.
- Remove and let cool for at least 10 minutes so you do not bite into molten lava.
- Serve on your favorite buns with your favorite condiments. We served these with guacamole and salsa. Regular ketchup and musturd would also work though!
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Amount Per Serving: Calories: 897Total Fat: 56gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 286mgSodium: 981mgCarbohydrates: 12gFiber: 2gSugar: 3gProtein: 83g
Nutrition data provided here is only an estimate.
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.