This Blueberry Jalapeño PB&J Bacon Cheeseburger is the “don’t knock it ‘til you try it” recipe of the year! We’re taking a juicy, smoked brisket patty and topping it with melted sharp cheddar, crispy bacon, spicy-sweet blueberry jalapeño jam, and a generous layer of crunchy peanut butter.
Be Burger Adventurous
Forget everything you know about ‘standard’ burger toppings. I’m starting with a toasted brioche bun, topped with a base of peppery arugula, followed by a smoked ground brisket patty dripping with melted sharp cheddar and layered with crispy bacon. Pretty normal so far…for now!
The real magic happens when it gets a generous dollop of my Homemade Blueberry Jalapeño Jam, a thick layer of crunchy peanut butter, and a few more slices of jalapeños. It’s a literal flavor bomb that hits every part of your palate – sweet, salty, spicy, and smoky!
This is my ALL-TIME FAVORITE burger.
Smoker or Grill? You Choose.
If I had to choose, I would always choose a smoked burger over a grilled one. I LOVE that deep, woody note that comes from a low-and-slow smoke. But I will say this recipe is just as epic when fired up over a charcoal or gas grill. I’ve shared below how you can mimic the smoker flavor on your grill.
Peanut Butter and Jam Burger Ingredients
These are pretty standard pantry and fridge ingredients for most of us. The jam is super easy to make, and trust me, this is one thing you’re not going to want to sleep on. One bite and this will be on the table for every holiday, cookout, and gathering!
- Smoked Brisket Burgers (can use regular 80/20 ground beef patties)
- Cheddar Cheese
- Crispy Bacon
- Toasted Brioche Hamburger Buns
- Arugula
- Crunchy Peanut Butter: You want that textural juxtaposition of the crunchy peanut butter to the other textures.
The Reason Why This Burger Exists
Yes, I built this burger specifically around my Blueberry Jalapeno Jam. I wasn’t thinking about it on cream cheese or turkey sandwiches. It HAD to be a burger – specifically my smoked burgers. Trust me, you’ve not had an amazing burger until it’s been smoked and seared!
This wasn’t just an ordinary burger; it’s a high-stakes flavor gamble that pays off in every single crunchy, juicy, sweet, and spicy bite! I dreamt of this burger. And yes, regular ol’ grape or strawberry jelly works, but trust me, the sweet heat is where it’s at!
Chef Lori’s Tip for Juicy Burgers
The Golden Ratio: The secret to a burger that doesn’t get lost under all of these toppings in the fat content. You don’t want it too fatty, or it’ll just fall apart, and you don’t want it super lean, or it’ll be dry like cardboard.
80/20: Whether you’re grinding your own brisket or buying ground beef, you want an 80/20 ratio. The 20% fat isn’t just for flavor – it creates the “juice” that helps keep that burger crazy tender and juicy. It keeps it succulent and honestly, crave-worthy!
How to Smoke PB&J Brisket Burgers
- When you’re ready to smoke the burgers, plug in the smoker, fill the hopper with pellets (I used a competition blend), and set the temperature to 250°F (121 °C)
- Place the burgers on the top shelf, insert a MEATER thermometer, and smoke until the internal temp reads 110-130°F (43-54°C) – see temperature chart.
- Remove them from the smoker onto a dish and loosely cover the dish. Remove the diffuser cover and full plate if desired. Increase the smoker temperature to 400°F (204°C). Place the burgers over the flames in the smoker. At this point, add 2 slices of cheese per burger along with the cooked bacon and sear until the internal temperature reaches your desired temp.
Assembling Peanut Butter and Jelly Burgers
- On the bottom of a toasted bun, add some arugula, then the bacon cheeseburger patty.
- Spread a couple of tablespoons of chunky peanut butter on the top half of the bun.
- On top of the burger, add some Homemade Blueberry Jalapeño Jam and, if desired, sliced jalapeños. Place the top of the bun on and enjoy!
Burger Temperatures
- Rare: 120-125°F.
- Medium-Rare: 130-135°F.
- Medium: 140-145°F.
- Medium-Well: 150-155°F.
- Well-Done: 160-165°F.
Artisan PB&J Burger FAQs
- What kind of peanut butter works best? I can’t stress enough that it’s best to use crunchy (or extra-crunchy) peanut butter. It’s such an incredible textural element.
- Do I need a smoker to make this? Nope! I give you 2 other ways to make it below!
- Does the peanut butter melt? Yes, but it also depends on how much you add. The heat will soften it, but if you add a thicker layer, you’ll get some softened, while the rest remains intact.
- Do I have to use spicy jam? Not at all. In my Homemade Blueberry Jalapeño Jam, I actually cover how you can make it without the jalapeños in that post.
- What if I have a peanut allergy? You can substitute a crunchy almond or cashew butter for a similar nutty richness. For a nut-free version, you could try sunflower seed butter.
- Do I need to toast the buns? It’s non-negotiable. Between the juicy brisket burger, the jam, and the melting PB, a non-toasted bun turns into a sponge and falls apart. Toasting creates a structural crust that holds everything together until the last bite.
Why You’ll Love This Recipe
I know it sounds strange; I get it. But folks, if I had to choose one burger, and only 1 burger for the rest of my life, it would be THIS BURGER! Not to be fully transparent, to this day, Mr. Fantabulous still won’t try it because it’s just illegal (his words) to put peanut butter and/or jelly on a burger.
But if you’re looking for a reason to get out of the burger rut and take your next cookout to the next level, this is the recipe that pushes the boundaries and is unapologetically in your face – in the most delicious way!
- The “Trust the Process” Reward: There’s a unique thrill in trying a ‘weird’ combo and realizing it’s actually a 10/10 masterpiece
- Total Palate Adventure: Most burgers just hit one or two notes; this one is salty, sweet, spicy, creamy, and crunchy all in a single bite!
- Perfect “Late Night” Vibe: This kind of feels naughty, like that late-night snack you’d make in your kitchen after you got home from the bar. But it’s so refined and delicious that you need to share this with everyone!
- Everyone Will Want This Recipe: It’s a conversation starter that everyone will be raving about (and posting about) long after the smoker and grill are turned off.
- Restaurant-Worthy At Home: For a fraction of the cost, you can create those high-priced burgers at home, but a million times better!
What to Serve With PB&J Burgers
Seriously, be adventurous here as well! Fries or onion rings for sure!
Crispy Bacon-Wrapped Pierogies
The Best Classic Diner-Style Coleslaw
Smoked Beer Cheese Recipe
Easy Smoked Cheddar Ranch Fritos
5-Cheese Smoked Mac & Cheese
Smoked Garlic Onion Parmesan Potato Chips
Other Ways to Make PB&J Burgers
GRILL (Mimicking a Smoker):
Once the burgers are shaped, refrigerate for at least an hour. When you grill burgers, you want them to be cold when you put them on the grill.
- Set up the grill for 2-zone cooking (indirect and direct).
- On the indirect side, you’ll need a smoker tube filled with pellets. Light one end and let it burn for about 5-10 minutes or until it produces a thick smoke. Blow it out. Next, preheat the direct side of the grill to 250°F (121°C).
- Smoke until the internal temperature reads 110-130°F (see temperature chart above).
- Remove the burgers from the direct side, crank the heat to 400°F (190°C-204°C), and add the burgers back on for 1-2 minutes each side. Add the cheese after you flip.
GRILL (standard method):
- Preheat your gas or charcoal grill to medium-high, 375°F – 400°F (190°C-204°C).
- Place the burgers over the flames, close the lid, and grill for ~3-4 minutes.
- Flip the burgers, close the lid, and cook for about 3 minutes. Open the lid and add your cheese to melt. Remove when the desired internal temperature is reached.
Here’s what I used:
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Blueberry Jalapeño PB&J Bacon Cheeseburger
This Blueberry Jalapeño PB&J Bacon Cheeseburger is the best burger of the summer! Smoked ground brisket, melted cheddar, crispy bacon, and a sweet heat kick of blueberry jalapeño balsamic jam.
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Total Time: 2 hours
- Yield: 6 burgers
- Category: burgers
- Method: Grilling, smoker
Ingredients
- 6 seasoned ground brisket burgers (or regular 80/20 ground beef)
- 12 slices of sharp cheddar cheese
- 12 slices of crispy bacon
- 6 brioche buns, toasted
- 1 1/2 cups arugula
- 3/4 cup Blueberry Jalapeno Jam
- 3/4–1 cup crunchy peanut butter
- Sliced jalapenos* optional
Instructions
- Plug in the smoker, fill the hopper with pellets (I used a competition blend), and set the temperature to 250°F (121 °C).
- Place the burgers on the top shelf, insert a MEATER thermometer, and smoke until the internal temp reads 110-130°F (43-54°C) – see temperature chart.
- Remove them from the smoker onto a dish and loosely cover the dish. Remove the diffuser cover and full plate if desired. Increase the smoker temperature to 400°F (204°C). Place the burgers over the flames in the smoker. At this point, add 2 slices of cheese per burger along with the cooked bacon and sear until the internal temperature reaches your desired temp.
- On the bottom of each toasted bun, add the arugula, then the bacon cheeseburger patty. Spread 2 generous tablespoons of chunky peanut butter on the top half of the bun.
- On top of the burger, add 2 Tablespoons of the Blueberry Jalapeno Jam and, if desired, sliced jalapeños. Place the top of the bun on and enjoy!
Notes
The time in this recipe is if you’re smoking your burgers.
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