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Bacon & Blue Cheese
Barn Burner Burger

Welcome to my smoking meats recipes site. Visit my recipe list for the complete list of smoked foods. My smoked meats recipes will be changing indefinitely as I plan to improve existing recipes and add new ones on a continual basis. Whether you are new to smoking meats or you are a seasoned veteran, I hope to provide a little something for everyone. All recipes within this site will contain detailed preparation instructions and video shot in HD to clearly demonstrate the specific tips and techniques I used to smoke the meats. Be sure and stop in frequently and browse the smoking meats recipes. All new recipes will be tagged with “New Smoke” labels so you can quickly navigate to the recipes of interest. Remember… Cooking times will vary so always use a thermometer.

Good luck on your next smoke and feel free to email me with any feed back or smoking meats related questions you may have.  “Smoke it and they will come!”

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Recipe Information

Ingredients:

3 1/2 lbs. 80/20 Ground Beef
4 Slices Thick Slices Bacon
1/3 Cup Worcestershire Sauce
1 Cup Panko Bread Crumbs
1/2 Cup Mad Hunky "Hot Ass Whang" Rub
3 Slices Red onion (minced)
2 Cloves Garlic Chopped
2 Large Jalapeno Peppers Chopped
8 oz. Blue Crumbled Cheese
Pepper Jack Cheese
Hot Pepperoncini's
Leaf Lettuce
Onion Buns
 

 

Preparation:

This is a juicy, full flavored burger that folks who enjoy a spicy kick from a juicy burger will enjoy.

Let's get to cooking!

Cut of 4 slices of thick sliced bacon and place into a pan over medium heat. Brown the bacon and add 2 cloves of chopped garlic once the bacon is browned. Continue to cook for 1 minute to cook the garlic. Remove from heat and let rest.

Next lets cut up the veggies. Start by mincing three slices of red onion. Then de-seed and chopping two large Jalapeno peppers. Place the veggies on a plate with the bacon, garlic and 1 cup Panko bread crumbs.

Place 3 eggs in a medium mixing bowl. Add 1/4 cup Worcestershire sauce. Next add 1/2 cup Mad Hunky Meats "Hat Ass Whang" rub. Mix thoroughly and make sure the rub is well stirred in to the eggs.

Place 3 1/2 lbs. of 80/20 ground beef in a large mixing bowl. Pour in the eggs and rub mixture. Next dump in the plate of bacon, veggies and bread crumbs. Add 4 oz. of crumbled blue cheese and then thoroughly mix. Once the meat has been mixed add the remaining 4 oz. of crumbled blue cheese. The reason I add this at the back end is that mixing all the ingredients can break up the chunks of blue cheese. We want some small and some larger chucks. Adding the 4 oz. at the back and carefully mixing it in makes sure we have some larger chucks.

Once the meat is mixed cover and let sit in the fridge for at least 8 hours to allow the the flavor to impart into the meat. After 8 hours remove from the fridge and form your patties. Once the patties are formed let them rest at room temperature for one hour.

Pre-heat your cooker. I'm cooking on a Yoder YS640 pellet smoker & grill. I set it to 425 and set it up with the GrillGrates. Once up to temp oil the grates and place the meat on the cooker. Cook about 5 minutes per side. It depends on the temp at grate level. Add some pepper as you place them on the grates. Once you have flipped the burgers take them up to about 157 degrees and then add the pepper jack cheese. Remove the burgers when the internal temp reaches 160 degrees. Let the burgers rest about 10 minutes.

Now it's time to build the burgers. Do what you wish or what suits you. In my case I put mayo on an onion bun then added some Wickles hot pickle relish, a patty, red onion, pepperoncini's and leaf lettuce. Can't forget the ketchup! I also added some Motor City BBQ "Scorpion" sauce. This is a seet BBQ sauce made with the Trinidad Moruga Scorpion pepper. Yum!

Your burgers if done correctly should be full flavored and extremely juicy. They should have a good kick of heat but not overly hot.

I hope you all enjoy this burger recipe as much as I did.

SmokingPit.com - Bacon & Blue Cheese Bar Burner with Mad Hunky "Hot ass Whang" Rub - Cutting bacon.

SmokingPit.com - Bacon & Blue Cheese Bar Burner with Mad Hunky "Hot ass Whang" Rub - Browning the bacon.

SmokingPit.com - Bacon & Blue Cheese Bar Burner with Mad Hunky "Hot ass Whang" Rub - The veggies sliced up.

SmokingPit.com - Bacon & Blue Cheese Bar Burner with Mad Hunky "Hot ass Whang" Rub - The egg and spice mix.

SmokingPit.com - Bacon & Blue Cheese Bar Burner with Mad Hunky "Hot ass Whang" Rub - mixing the flavors into the ground beef.

SmokingPit.com - Bacon & Blue Cheese Bar Burner with Mad Hunky "Hot ass Whang" Rub - Grilling on the Yoder YS640.

SmokingPit.com - Bacon & Blue Cheese Bar Burner with Mad Hunky "Hot ass Whang" Rub - The money shot.

 

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