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!





Grilled Taco Burgers

Grilled Taco Burgers

Cinco de Mayo is coming up and we’ve got your BBQ party food covered! Why make traditional corn shell tacos when you can grill up some taco burgers! So try out this delicious recipe for grilled taco burgers and you won’t be disappointed.

Ingredients

  • 1.5 pounds ground chuck
  • 1 taco seasoning packet
  • 2 jalapeno peppers
  • 1/2 white onion
  • 2 plum tomatoes
  • 3/4 cup cilantro
  • 1 romaine lettuce heart
  • 1 cup shredded monterey jack cheese
  • 1/2 cup sour cream
  • 1/2 cup guacamole
  • 6 keiser burger buns
  • 1/2 stick salted butter


Start with a large bowl for chopped veggies, and a medium bowl for the ground beef mixture. First dice half of a white onion and place it into the large bowl. Take out ¼ cup of the onion and finely chop it, then place it in a medium bowl. Next dice 2 plum tomatoes and add them to the large bowl. Next pick 1/2 cup of cilantro leaves and place them in the large bowl. Following this, finely chop ¼ cup of cilantro and place it in the medium bowl. Next slice 2 jalapenos and put them aside in a small container. Wash and shred one heart of romaine lettuce and set it aside in another container.


Next, add the ground chuck to the medium bowl. Mix the beef, onion, and cilantro for about 1 minute until it is well mixed. Add in one packet of taco seasoning and mix together for another minute. Form the beef into 6 equal sized patties and place them on a cutting board. Add salt and pepper to the tops of the patties.


Next melt 1/2 stick of butter and brush the butter onto sliced keiser burger buns.


Preheat your grill to 400 degrees and then turn down all burners to low temp.


When your grill is preheated, grease the grill area and add the burger patties. Cook the burgers for 8 minutes, then flip and cook another 8 minutes. After this, move the burgers to the top rack of your grill, then add shredded cheese to burger patties. Place the keiser buns on the grill and allow everything to cook for 2 minutes with the grill lid closed. Remove the keiser buns and burger patties.


Assemble the burgers starting with the bottom bun followed by guacamole, shredded lettuce, burger patty, sour cream, onion tomato cilantro mix, shredded cheese, then sliced jalapenos. Finally add top bun and take a bite and enjoy.





Jalapeno Cheddar Burgers

Jalapeño Cheddar Burgers

Tired of the same old plain back yard burgers? Then turn up the heat at your next cookout with this jalapeño cheddar burger recipe!

Ingredients

  • 1 pound ground chuck
  • 1 pound ground sirloin
  • 1 tablespoon Worcestershire
  • 4 jalapeno peppers
  • 1 teaspoon montreal steak seasoning
  • 6 – 12 slices cheddar cheese
  • 6 keiser burger buns
  • 1 stick salted butter
  • 1/2 cup shredded cheddar cheese


First remove the seeds and dice 2 jalapeno peppers. Add the diced peppers to a large mixing bowl. Slice the remaining 2 jalapenos while leaving the seeds in. Set the jalapeno slices aside. Next, add the ground chuck and ground sirloin to the mixing bowl. Finally, add the shredded cheddar cheese, Worcestershire sauce and steak seasoning to the mixing bowl.


Mix the beef and ingredients together for about 1 minute until well mixed. Form the beef into 4 or 6 equal sized patties and place them on a cutting board. Add salt and pepper to the tops of the patties. Preheat your grill to 400 – 500 degrees and if you have any smoke chips or wood, use Mesquite.


Next melt a 1/2 stick of butter and brush the butter onto freshly sliced keiser buns. Next, add the jalapeno slices and 1/2 sick of butter to a small cast iron skillet. You can always skip this step and keep your jalapeno slices uncooked for that fresh crunchy effect.


When your grill is preheated, add the skillet of jalapeno slices to the grill. Next, grease the grill area and add the burger patties. Cook the burgers for 7 minutes, then flip and cook another 7 minutes. Stir the jalapeno slices and be sure to coat them with butter. Next, move the burgers to the top rack of your grill, flipping each patty once more, and cook them for another 2 to 4 minutes until they reach 160F. At this point, you may need to remove the jalapeno skillet depending on how done they look. Place 2 slices of cheddar on top of each burger. Next place the keiser buns on the grill. Allow everything to cook for another 2 minutes with the grill lid closed. Next, remove the buns and move the burger patties to the buns. Top the burgers with the jalapeno slices. For more kick add creamy horseradish sauce.





Mushroom Swiss Burgers

Mushroom Swiss Burgers

Summer grilling time is here and we have the cure to your burger blues! If you love mushroom swiss burgers, you have to try this recipe for monster 1/2 pound beasts of burgers.

Ingredients

  • 1 pound grond chuck beef
  • 1 pound ground sirloin beef
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons soy sauce
  • 1/4 teaspoon everglades seasoning
  • 1 pack sliced portabella mushrooms
  • 1 stick salted butter
  • 6 – 12 slices swiss cheese
  • 6 keiser burger buns


First, in a large mixing bowl add ground chuck and ground sirloin. Add Everglades Seasoning and Worcestershire sauce. Mix the beef and seasonings together for about 1 minute until well mixed. Form the beef into 4 large equal sized patties and place on a cutting board. Add salt and pepper to the tops of the patties. Preheat your grill to 400 – 500 degrees and if you have any smoke chips or wood, use Mesquite. Thoroughly clean the mushroom slices removing all dirt. Add the mushrooms to a cast iron skillet. Add 1/2 stick of butter (4 tablespoons) to the skillet. Coat the mushrooms with soy sauce and season with Everglades seasoning. When the grill reaches temperature, add the skillet. Next melt 1/2 stick of butter and brush the butter onto freshly sliced burger buns. Next place the burger patties on the grill and cook for 8 minutes. After 8 minutes, flip the burgers and cook for another 8 minutes. Be sure to stir the mushrooms occasionally. After 8 minutes, move the burgers to the top rack of your grill and cook another 8 minutes. Next, flip the patties again and then add 2 slices of Swiss cheese to each burger. At this point we will cook the burgers about another 2 – 3 minutes. Place the buns on the grill surface and cook for 2 minutes max, making sure to avoid direct flame. Remove the buns from the grill, place the burger patties on the buns and spoon on some mushroom toppings! Enjoy!