Description
This smoked burger recipe combines all of the best flavors of a traditional hamburger with the freshness of jalapenos, a kick from hot sauce, and a salty crunch from bacon.
Ingredients
Units
Scale
- 2 pounds 80/20 ground chuck (ground beef)
- 4 Slices Raw Bacon
- 4 Pepper Jack Cheese, Sliced
- 1/2 cup Prepared Barbecue Sauce
- 2 Jalapeno Peppers, Thinly Sliced
- 1/2 cup Olive Oil
- 4 Onion Burger Buns
- 1 Onion, Crispy
- 1/4 cup Pit Boss bold burger seasoning
Instructions
- Preheat your Pit Boss grill to 350°F (medium-high for gas grills).
- Make your meat patty by mixing the ground beef and the burger seasoning.
- Form the burger patties (you can use a Pit Boss Burger Press if you have one to make this easier).
- Get your grill basket and place jalapenos in it. Drizzle the jalapenos with olive oil.
- Place your grill basket on the grill and flip it occasionally until you see the peppers are cooked through (they will appear soft and browned on the outside).
- Remove the vegetables from the basket and place them to the side.
- Place the bacon in the basket and cook for about 5 to 7 minutes until crunchy. While cooking the bacon, you can place the burger patties on the grill, and allow them to sear on each side for 5 – 10 minutes.
- At this point, the internal temperature of the patties should reach 135°F – 140°F. If not, leave them for a bit longer until they get to this temperature.
- Top the burgers with pepper jack cheese, close the grill’s lid, and turn off the heat. The burgers will continue to cook at or above 140°F, and the cheese will melt.
- Remove the burgers after 12 minutes and assemble your burgers: place the meat patties on the buns, and add the bacon, jalapenos, onions, and barbecue sauce.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 burger
- Calories: 595
- Sugar: 9.8g
- Sodium: 1422mg
- Fat: 33g
- Saturated Fat: 13g
- Carbohydrates: 40g
- Fiber: 2.7g
- Protein: 33g
- Cholesterol: 106mg