Ingredients
Equipment
Method
Prep & Stuff
- Preheat your smoker to 250°F using cherry wood for a light, sweet smoke flavor.
- In a large bowl, combine the ground beef, diced jalapeños, and burger seasoning. Mix until everything is evenly incorporated.
- Divide the meat into 6 equal portions (about 5-6 ounces each). Flatten each portion into a thin oval on a plate or cutting board.
- Place one whole string cheese stick in the center of each flattened portion. Wrap the beef completely around the cheese, sealing all the edges so no cheese is exposed. Roll it gently into a hot dog-shaped log. If desired, lightly season the outside with a little more burger seasoning.
Smoke, Sear & Serve
- Place the burger dogs on the smoker and cook at 250°F until they reach an internal temperature of 135°F, about 45-60 minutes depending on thickness.
- Move the burger dogs over direct heat and sear on all sides until they develop a nice char and reach a final internal temperature of 165°F.
- Remove from the grill and let them rest for 5 minutes before serving.
- Serve with your favorite dipping sauce, or place them in toasted hot dog buns and top with condiments like ketchup, mustard, mayo, onions, pickles, or jalapeños.
Notes
Seal the Cheese In: Wrap the beef completely around the whole cheese stick and seal all the edges so no cheese is exposed, which keeps it from leaking as it melts.
Two-Stage Cook: Smoke low to 135°F for flavor, then sear over direct heat to a final 165°F for char and a safe finish.
Rest Before Serving: Rest 5 minutes so the cheese sets slightly and the juices settle before slicing or serving.
Wood Choice: Cherry wood gives a light, sweet smoke that pairs well with beef and cheese.