Smoked Cheeseburger Queso on the Traeger Ironwood XL

Smoked Cheeseburger Queso on the Traeger Ironwood XL

Cheeseburgers or queso? With my Smoked Cheeseburger Queso, you no longer have to choose! This tasty dip gives you the best of both worlds. Queso takes on a different identity when mixed with juicy ground beef and all the best burger toppings. 

This recipe is made for sharing, so bring it to all your tailgating parties, guys’ nights, or family gatherings. It’s bound to bring a smile to anyone’s face! I guarantee you won’t be bringing home any leftovers. 

My Smoked Cheeseburger Queso is cooked on the Traeger Ironwood XL, adding that perfect kiss of smoke. This recipe cooks low and slow, giving it time to soak up all that delicious BBQ flavor. The world can always use another great queso recipe, and I’m happy to contribute! 

The Ingredients

This recipe uses simple ingredients found in most pantries. Nothing unpronounceable here! Everything should be in stock at your local grocery store. Here’s what you need to add to your list. 

  • Velveeta queso cheese. When it comes to melting power, nothing beats Velveeta. This queso cheese block is zesty without being overpowering. It gives you the same gooey texture as your favorite Mexican restaurant. 
  • Cream cheese. This ingredient makes the Smoked Cheeseburger Queso even creamier, adding a hint of richness. To soften your cream cheese, leave it on the counter for 20-30 minutes. 
  • Rotel. Every queso could use a hint of spice, which is exactly what Rotel does! Rotel consists of tomatoes and green chilies, which come in various heat levels. I don’t drain my Rotel, making the queso thin enough that it won’t seize up when cooked. 
  • Cheddar cheese. For this recipe, I used freshly shredded cheddar. Pre-shredded cheese has its time and place, but fresh tends to melt better. Note: You can shred your cheese in advance to keep prep work easy. 
  • Ground beef. A little ground beef adds texture and heartiness. I used one pound of meat, but you can always add more, depending on what your family likes best. 
  • Onion. Two types of onions give the dip a well-rounded flavor profile. I used red and yellow onion, diced finely. The onion cooks down on the Traeger Ironwood XL, bringing out its natural sweetness. 
  • Burger toppings. I wanted this queso to have all the best elements of cheeseburgers, so I added relish, ketchup, mustard, and mayo. This is how I make my burger! These ingredients don’t overpower the queso but accent it with a down-home flavor. 
  • Heath Riles BBQ Beef Rub. This decadent rub features a mix of chili powder, paprika, garlic, salt, and pepper. It’s not just for beef! You can also use it on chicken, ribs, and more! 
    • Bear & Burton’s W Sauce. Everyone needs a good bottle of Worcestershire, and this one is my favorite. I add a dash to just about everything. It’s that good! 

    The Smoker Setup

    Here’s the main equipment I used for this recipe. More of my grilling favorites can be found in the Equipment and Tools section. 

    • Pellet grill/smoker. I cooked this Smoked Cheeseburger Queso on the Traeger Ironwood XL.  This pit is incredible because you can use it to grill or smoke. The Traeger Ironwood XL has many excellent features, like a pellet sensor, a super smoke button, and easy transportation. 

    You can’t go wrong with the Traeger Ironwood XL if you cook large quantities of food. It’s roomy without taking up your entire patio. Plus, it’s ultra-durable, lasting for years!

    • Charcoal. I stoked the pits with Royal Oak Charcoal Hardwood pellets. I love this brand because you get clean smoke with no fillers. It gives this appetizer a rich, deep flavor that tastes authentic. The charcoal burns hot and fast, perfect for on-the-fly cooking. 

    The Process for Making Smoked Cheeseburger Queso

    You can find a detailed demonstration of this recipe in the recipe video and card. For now, here’s a quick overview of how I made this delicious Smoked Cheeseburger Queso. 

  • Fire up the grill. I stoked the Traeger Ironwood XL with Royal Oak Charcoal Hardwood Pellets and fired it up to 275℉. 
  • Mix the queso. I placed the diced Velveeta, softened cream cheese, Rotel, cheddar cheese, ground beef, onion, relish, ketchup, mustard, and mayonnaise in a large aluminum pan. I sprinkled about 1 tablespoon Heath Riles BBQ Beef Rub and a dash of Bear & Burton’s W Sauce over the top. I mixed the Smoked Cheeseburger Queso until it was homogenous. 
  • Start cooking. I set the Smoked Cheeseburger Queso on the Traeger Ironwood XL and let it go for 2 ½ hours, stirring every 45 minutes. 
  • Serve. After 2 ½ hours, the Smoked Cheeseburger Queso was ready to go! I took it off the grill and let it cool before digging in. 
  • The Results

    Cooking this Smoked Cheeseburger Queso low and slow gave it the perfect consistency. It was perfectly seasoned with just the right hint of heat. The cheeseburger flavors shone through, giving this dip a unique taste. 

    Serving Suggestions for Smoked Cheeseburger Queso

    Serve your Smoked Cheeseburger Queso with scoops, tortilla chips, pretzels, or pita chips. For a lighter option, use it as a dip for carrots or celery. 

    Storing Leftovers

    You can store leftover Smoked Cheeseburger Queso in the fridge for up to 4 days. Depending on your consistency, you may have to add a splash of milk to thin it out. Because it’s dairy-based, I don’t recommend freezing it as the consistency would be too different. 

    Equipment and Tools

    Traeger Ironwood XL, Royal Oak Charcoal Hardwood Pellets, ThermoWorks Hi-Temp Spatula,  aluminum pans. 

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