In this easy Traeger Smoked Jalapeño Jack Juicy Lucy recipe, you’ll find clear, practical tips for stuffing the perfect burger, adjusting the heat level, and getting great smoke flavor from your pellet grill. Below you’ll find the full recipe, step-by-step instructions, serving suggestions, storage and reheating tips, and helpful variations so you can make these burgers exactly how you like them.
Smoked Jalapeño Jack Juicy Lucy Burgers
Fire up the Traeger or your favorite pellet grill—these smoked, cheese-stuffed burgers combine spicy jalapeño and creamy Jack cheese for a memorable Juicy Lucy. Smoking first at low temperature allows the patties to pick up smoke flavor and gently warm the filling; finishing at high heat produces a nice crust and optional grill marks. The smoky backbone transforms this stuffed burger in a way you can’t replicate on a stovetop or gas grill.
This recipe is flexible. For a milder result, omit the jalapeño or substitute finely diced bell pepper. If you want more heat, use serrano, Aleppo flakes for a different flavor, or a touch of habanero (use caution). Use the ingredient and method sections below, and adapt the filling quantities to suit your spice tolerance.
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Recipe Shopping List
Here’s everything you’ll need for these stuffed Juicy Lucy burgers. Quantities and exact measurements are listed in the recipe card below.
- Lean ground beef (2 pounds recommended for four burgers)
- Salt and pepper, plus optional chili or smoky SPG-style seasoning
- Cream cheese (softened)
- Shredded Jack cheese
- Jalapeños (seeded and membrane removed for milder heat)
- Burger buns and condiments for serving
Try the original smoked Juicy Lucy for another stuffed-burger variation
How to Make These Burgers (Overview)
This overview shows the main steps so you know what to expect. The full, printable recipe with exact amounts and timing appears in the recipe card further down.
- Preheat – Set your pellet grill to 180°F and allow it to come to temperature to gently smoke the burgers.
- Prep – Form eight equal beef patties (two per burger), making sure they are even in thickness. Mix the filling of cream cheese, shredded Jack, and diced jalapeño, then divide the filling among four bottom patties and top with the matching top patties, sealing the edges well.
- Smoke – Place the stuffed patties on the grates and smoke for about 20 minutes to absorb wood-fired flavor and warm the filling.
- Finish at high heat – Increase the grill temperature to 400°F and sear the outside for char and grill marks until the patties reach your desired doneness.
- Rest – Let the burgers cool for at least 8–10 minutes before serving; the filling will be very hot right off the grill.
Serve with griddle-cooked fries or your favorite side dish
Recipe FAQ
Yes. You can form and stuff the burgers the day before cooking. Store them covered in the refrigerator and grill the next day. For best texture and safety, avoid stuffing them more than 24 hours ahead.
Allow leftovers to cool, then store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze wrapped patties for up to two months.
Reheat gently on the grill at no more than 250°F, or warm in an air fryer or stovetop skillet with a little butter. Heat until the filling is melty and the burger is warmed through, taking care not to overcook.
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More Burger Ideas
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- Classic Juicy Lucy stuffed burger
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- Bacon Bleu Cheese Burgers
- Mini Meatloaf-style Burgers
- Blackstone Bacon Cheeseburgers
- Cheeseburger Meatloaf
- Best-of Burgers BBQ roundup
Serve This With
- Air fryer potato wedges or griddle-cooked frozen fries
- Classic homemade potato salad
- Greek pasta salad for a cool contrast
- Green salad with bleu cheese dressing
Pin For Later
Smoked Jalapeño Jack Juicy Lucy
Smoky, cheesy, and slightly spicy, these stuffed Juicy Lucy burgers are a great option for weekend grilling. The cream cheese blends with Jack cheese and jalapeño to create a molten, flavorful center.
Ingredients
- 2 pounds lean ground beef
- 1 tablespoon salt, pepper, and optional chili seasoning (or use salt and pepper to taste)
- Filling:
- 4 ounces cream cheese, softened
- 1 cup shredded Jack cheese
- 1 cup finely diced jalapeño, seeded and membranes removed for milder heat
Instructions
- Preheat your smoker or pellet grill to 180°F.
- Divide the ground beef into eight equal balls and flatten each into a disk. Using a stuffed burger press or by hand, form four bottom patties and four slightly larger top patties so they can seal around the filling.
- Mix the cream cheese, shredded Jack, and diced jalapeño in a small bowl. Divide the filling among the four bottom patties, placing the filling in the center of each.
- Top with the matching top patties and seal the edges tightly so the filling won’t leak during cooking.
- Season both sides of each sealed burger with salt and pepper or your preferred seasoning. Place directly on the grill grates.
- Smoke the burgers at 180°F for about 20 minutes to impart smoke flavor and gently warm the filling.
- Increase the grill temperature to 400°F and cook an additional 15–20 minutes, or until the outsides develop a slight char and reach your desired doneness. Time will vary by grill and patty thickness.
- Remove from the grill and let rest for at least 8–10 minutes before serving—this prevents burning your mouth, as the filling will be very hot.
- Serve on toasted buns with your favorite condiments. Guacamole and salsa pair well, as do classic ketchup and mustard.
Nutrition Information (approx. per serving)
Calories: 897 • Total Fat: 56g • Saturated Fat: 25g • Cholesterol: 286mg • Sodium: 981mg • Carbohydrates: 12g • Fiber: 2g • Protein: 83g
Nutrition data is an estimate.