Bacon Cheddar Smokehouse Burgers

Bacon Cheddar Smokehouse Burgers

Bacon lovers rejoice, we have a summer cookout recipe you’re going to love! Our bacon cheddar smokehouse burgers combine ground sirloin, chopped bacon and shredded cheddar in a burger patty. This burger is smoked for 2 hours then placed on top of a delicious bacon onion cheddar BBQ spread. Topped with sliced cheddar, bacon, lettuce and tomato it’s a perfect combination.

Ingredients

  • 1 1/2 pounds ground sirloin
  • 1 1/2 pounds thick cut bacon
  • 1 white onion
  • 4 – 8 slices cheddar cheese
  • 1 cup shredded cheddar cheese
  • 4 – 8 burger buns
  • 1 teaspoon BBQ rub
  • 1/4 cup BBQ sauce
  • 1 tomato
  • 1 iceberg lettuce


First, fry up a 1/2 pound of bacon slices on medium heat for toppings on the burgers. When the bacon turns golden brown, move it to paper towels to absorb the grease. Remove the grease from the pan.


Next, slice 1/2 pound of bacon into bits, then cook the bacon on medium heat for 10 minutes or until done. Remove the bacon from the skillet and place it on paper towels to absorb the grease. Keep the grease in the pan.


Add a thinly sliced onion to the pan and cook it in the hot bacon grease for 10 minutes or until browned. Remove the onions and place them on paper towels to absorb the grease.


Remove the grease from the pan, add the cooked bacon and onions back into the pan. Add 1/4 cup of BBQ sauce and about 1/2 cup of shredded cheddar cheese. Reduce the heat to medium low and stir continuously until everything is incorporated together. Move the bacon onion cheddar spread into a bowl and set aside.


Next, slice another 1/2 pound of bacon into bits, then mince the bacon with a sharp knife. Break the bacon down into very small bits, then add it to a mixing bowl. Add the ground sirloin and 1 cup of shredded cheddar. Mix together the ingredients then form 4 half pound burger patties.


Heat up your smoker and set it to a low 150 F and use mesquite wood or pellets. When your smoker reaches temp, add the burgers in a spot that is away from the heat. Smoke the burgers for 2 hours until they reach 130 F.


If you have a pellet smoker, crank it to 450 F otherwise fire up your grill and let it reach that temp. Grill the burgers for 4 minutes, then rotate 90 degrees and give it 4 more minutes. Flip the burgers and repeat. When the burgers reach around 162 F, apply the sliced cheddar and move the burgers away from direct heat. Close the grill and let the cheese melt. Remove the burgers at 165 F and let them rest for a few minutes. While the grill is still lit throw on the buns and toast them up a for a few minutes.


Apply a generous amount of the bacon onion cheddar spread to the bottom bun. Place a burger patty on top of the spread. Stack some bacon slices on the burger patty. Add a tomato slice and some iceberg lettuce. Finally cover it up with the top bun, and take a big bite!





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