Stuffed burgers are not new and they don't require a fancy contraption to get the job done. This week's smoked burgers stuffed with pulled pork, topped with cheese, wrapped in bacon then smoked until perfectly done might just be the best food you've wrapped your lips around in a long time.
- Prep Time: 25 minutes
- Cook Time: 1.5 hours
- Smoker Temp: 240°F
- Meat Finish Temp: 160°F
- Recommended Wood: Mesquite
- 2-3 lbs ground chuck (80/20 or 85/15)
- 12 oz beverage in can
- Pulled pork, leftover*
- Sharp cheddar cheese, grated or shredded
- Bacon, thin sliced
- Jeff's original rub recipe (purchase recipes here)
- Jeff's Texas style rub recipe (Free with purchase of original rub recipe)
- Jeff's barbecue sauce (purchase recipes here)
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In this timely recipe for smoked burgers stuffed with pulled pork, we use my Texas style rub, original rub and barbecue sauce to create layers of flavor that will amaze and tantalize your tastebuds.
I promise you'll love my dry rub/seasoning recipe and my barbecue sauce recipe or you don't pay!
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2 lbs of ground chuck (80/20 or 85/15) into a mixing bowl.
Combine but don't overwork the meat.
Use a scale if you have one or just estimate to divide meat into 8 oz (½ lb) balls.
Round with your hands but it doesn't have to be perfect.
I made 4 balls from 2 lbs of meat and placed them on parchment paper to keep my work area clean.
Use a cleaned, unopened 12 oz beverage (beer, soda, etc.)
Mt. Dew did the trick for me.. use what you have available.
Press the can into the center of the ball of meat to form the pocket.
The meat will break a little around the edges. Use your hands to form the meat around the can.
Wrap a thin slice of bacon around the meat.
Hold the meat with one hand to maintain it's shape while you remove the can gently.
Stuff with pulled pork..
Add more of my original rub to the top of the pulled pork..
Grated cheese on top.
I used sharp cheddar but you can use a different kind if you prefer.
The burgers are stuffed and ready to smoke!
Setup your smoker for cooking with indirect heat at 225-240°F
If your smoker has a water pan, use it.
I like to use mesquite for these and especially to get a good smoked flavor in a relatively short period of time. Use your own favorite smoking wood if desired.
Place the burgers on the grate and allow them to smoke cook for about 1.5 hours or until the burger reaches 160°F.
When the burgers are finished cooking, remove them from the smoker grate and serve immediately.
They can be eaten as an entree or placed between buns with condiments, tomato, onions, lettuce, etc for one of the best hamburgers you've ever eaten.
How do I use frozen pulled pork?
If your pulled pork is frozen, You can place it in the fridge the day before you need to use it to allow it to thaw enough so that it can be broken apart. There is no need to heat it before stuffing it into the burgers. During the cooking time the pulled pork will heat through inside the pocket of the burger.
If the pulled pork seems dry, add a small pat of butter to the top after stuffing it into the burger and before adding the cheese.
Can I stuff the burgers with something other than pulled pork?
Yes you can. Chopped brisket, pulled chicken, chili, pieces of smoked sausage, pepper and onions, mushrooms, jalapeños, etc. The sky really is the limit here so let your imagination go wild if you like;-)
Can I mix some ground pork with the ground beef?
Yes. Many people like to make their burgers with a ratio of ground pork and ground beef. For something really exciting, try mixing some spicy ground sausage into the ground beef. I like to go with about 25% pork and 75% beef but you can use whatever ratio you want.
Do I have to use your rub/sauce for this to be good?
Absolutely not although, I am quite partial to my own recipes AND, I am not a big fan of most store bought rubs, sauces and seasonings. What you make at home will almost always be better than anything you can buy at the store not to mention you will know what's in it.
My rub and sauce recipes are very good, easy to make and, when you purchase them, you are ensuring that these free smoking meat recipes keep coming week after week, month after month and year after year. Thank all of you for your support and kind words.
Get the Digital Recipes for Jeff’s Rub and Sauce
***Note: you get the Texas style rub recipe free with your order!
If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.
Read these recent testimonies:
Love the sauce and rubLove the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well! ~Peter S.
I tried the rub on a beef..I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while. ~Darwyn B.
Love the original rib rubLove the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future! ~Michelle M.
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- Place ground chuck (80/20 or 85/15) into mixing bowl.
- Add ¼ cup of Jeff’s Texas style rub recipe (purchase recipes here).
- Combine but don’t overwork the meat.
- Use a scale if you have one or just estimate to divide meat into 8 oz (½ lb) balls.
- Form the balls with your hands but it doesn’t have to be perfect.
- Use a cleaned, unopened 12 oz beverage (beer, soda, etc.)
- Press the can into the center of the ball of meat to form the pocket.
- The meat will break a little around the edges. Use your hands to form the meat around the can.
- Wrap a thin slice of bacon around the meat.
- Hold the meat with one hand to maintain it’s shape while you remove the can gently.
- Add a teaspoon of Jeff’s Original rub recipe into the pocket for great flavor.
- Stuff with pulled pork..
- Add more of my original rub to the top of the pulled pork..
- Sprinkle grated cheese on top.
- I used sharp cheddar but you can use a different kind if you prefer.
- The burgers are now stuffed and ready to smoke!
- Setup your smoker for cooking with indirect heat at 225-240°F
- If your smoker has a water pan, use it.
- I like to use mesquite for these and especially to get a good smoked flavor in a relatively short period of time. Use your own favorite smoking wood if desired.
- Place the burgers on the grate and allow them to smoke cook for about 1.5 hours or until the burger reaches 160°F.
- About 25-30 minutes before they are finished, brush with Jeff’s sauce (purchase recipes here) if desired.
- When the burgers are finished cooking, remove them from the smoker grate and serve immediately.
- They can be eaten as an entree or placed between buns with condiments, tomato, onions, lettuce, etc for one of the best hamburgers you’ve ever eaten.