Pocket Burgers Stuffed with Pulled Pork & Bacon Wrapped

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Pocket Burgers Stuffed with Pulled Pork & Bacon Wrapped

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.

Helpful Information
  • Prep Time: 25 minutes
  • Cook Time: 1.5 hours
  • Smoker Temp: 240°F
  • Meat Finish Temp: 160°F
  • Recommended Wood: Mesquite
What You'll Need

*See my favorite pulled pork recipe HERE.

Get the Recipes for Jeff's Rub and Sauce


recipe-ad-rubIn 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.

promise you'll love my dry rub/seasoning recipe and my barbecue sauce recipe or you don't pay!

Reasons to buy: Support the newsletter and the website | Own “the recipes” | Get the email newsletter 100% AD FREE from now on | Includes the Texas style rub recipe

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Step 1: Season Ground Meat

2 lbs of ground chuck (80/20 or 85/15) into a mixing bowl.

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Add ¼ cup of Jeff's Texas style rub recipe (Free with purchase of original rub recipe).

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Combine but don't overwork the meat.

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Step 2: Form Meat into Balls

Use a scale if you have one or just estimate to divide meat into 8 oz (½ lb) balls.

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Round with your hands but it doesn't have to be perfect.

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I made 4 balls from 2 lbs of meat and placed them on parchment paper to keep my work area clean.

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Step 3: Make the Pocket

Use a cleaned, unopened 12 oz beverage (beer, soda, etc.)

Mt. Dew did the trick for me.. use what you have available.

Note: You can also just use a drinking glass or similar.

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Press the can into the center of the ball of meat to form the pocket.

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The meat will break a little around the edges. Use your hands to form the meat around the can.

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Step 4: Wrap in Bacon and  Remove Can

Wrap a thin slice of bacon around the meat.

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Hold the meat with one hand to maintain it's shape while you remove the can gently.

Voila!

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Step 5: Stuff with Pulled Pork and Cheese

Add a teaspoon or more of Jeff's Original rub recipe (purchase recipes here) for great flavor.

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Stuff with pulled pork..

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Add more of my original rub (purchase recipes here) to the top of the pulled pork..

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Grated cheese on top.

I used sharp cheddar but you can use a different kind if you prefer.

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The burgers are stuffed and ready to smoke!

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Step 6: Smoke

Setup your smoker for cooking with indirect heat at 225-240°F

If your smoker has a water pan, use it.


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Over the last year or two I have become extremely partial to pellet grills as they are just so versatile, easy to use and it's really nice knowing that you are cooking over real wood!

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You really need to check this thing out.. I have turned a lot of users onto this thing and they are loving it!

Woodwind Pellet Smoker by Camp Chef

Note: With the optional gas fired sear box that attaches to the side (shown above) you can potentially say goodbye to your other grill(s) and enjoy using an all in one unit.


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.

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Step 7: Finished

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.

Notes/Comments:

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
**Instant Download!**
jeffs-rub-recipe jeffs-sauce-recipe

***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 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 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 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.

You see the raving testimonies and you wonder, "Can the recipes really be that good?"

No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:

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smoking-meat-book-cover-275x289The book is full of recipes and contains tons of helpful information as well. Some have even said that "no smoker should be without this book"!

With more than 800 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended.

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Printable Recipe

Smoked Pulled Pork Stuffed Burgers (wrapped in bacon)
Prep Time
25 mins
Cook Time
1 hr 30 mins
 
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.
Course: Entree
Cuisine: Hot Smoking
Servings: 4 -6
Author: Jeff Phillips
What You'll Need
  • 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
  • Jeff’s Texas style rub recipe
  • Jeff’s barbecue sauce
Instructions
Step 1: Season Ground Meat
  1. Place ground chuck (80/20 or 85/15) into mixing bowl.
  2. Add ¼ cup of Jeff’s Texas style rub recipe (purchase recipes here).
  3. Combine but don’t overwork the meat.
Step 2: Form Meat into Balls
  1. Use a scale if you have one or just estimate to divide meat into 8 oz (½ lb) balls.
  2. Form the balls with your hands but it doesn’t have to be perfect.
Step 3: Make the Pocket
  1. Use a cleaned, unopened 12 oz beverage (beer, soda, etc.)
  2. Press the can into the center of the ball of meat to form the pocket.
  3. The meat will break a little around the edges. Use your hands to form the meat around the can.
Step 4: Wrap in Bacon and Remove Can
  1. Wrap a thin slice of bacon around the meat.
  2. Hold the meat with one hand to maintain it’s shape while you remove the can gently.
Step 5: Stuff with Pulled Pork and Cheese
  1. Add a teaspoon of Jeff’s Original rub recipe into the pocket for great flavor.
  2. Stuff with pulled pork..
  3. Add more of my original rub to the top of the pulled pork..
  4. Sprinkle grated cheese on top.
  5. I used sharp cheddar but you can use a different kind if you prefer.
  6. The burgers are now stuffed and ready to smoke!
Step 6: Smoke
  1. Setup your smoker for cooking with indirect heat at 225-240°F
  2. If your smoker has a water pan, use it.
  3. 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.
  4. Place the burgers on the grate and allow them to smoke cook for about 1.5 hours or until the burger reaches 160°F.
  5. About 25-30 minutes before they are finished, brush with Jeff’s sauce (purchase recipes here) if desired.
Step 7: Finished
  1. When the burgers are finished cooking, remove them from the smoker grate and serve immediately.
  2. 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.
DON’T MISS OUT!
Subscribe To Newsletter
Be the first to get latest recipes straight to your email inbox.
+ Free 37-page ebook on Smoking Meat Basics
Subscribe
Give it a try, you can unsubscribe anytime.

2018-06-14T03:32:10+00:00 By |2 Comments

About the Author:

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!

2 Comments

  1. Susanne September 8, 2015 at 10:02 pm - Reply

    Hi,
    I was wondering why I didn’t get that beautiful reddish brown outer crust on my back bacon when I used the smoker at work. I brined the pork loin using the same recipe I always use. At home I have a Bradley smoker, at work they have “chief something” smoker. Mine uses pucks. Theirs uses random wood chunks. Mine has a water pan. Theirs doesn’t. The loin I smoked at work came out tasting similar, but it was just “cooked pork colour” on the outside, and pink like ham on the inside. ???
    I could only assume the water makes the difference??
    Thanks for listening :>}
    Susanne

  2. robert rasmussen June 4, 2015 at 9:57 am - Reply

    you are a life saver with your rub and sauce , all your recipes are great thanks bob.

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DON’T MISS OUT!
Subscribe To Newsletter
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+ Free 37-page ebook on Smoking Meat Basics
Subscribe
Give it a try, you can unsubscribe anytime.
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DON’T MISS OUT!
Subscribe To Newsletter
Be the first to get latest recipes straight to your email inbox.
+ Free 37-page ebook on Smoking Meat Basics
Subscribe
Give it a try, you can unsubscribe anytime.
close-link
DON’T MISS OUT!
Subscribe To Newsletter
Be the first to get latest recipes straight to your email inbox.
+ Free 37-page ebook on Smoking Meat Basics
Subscribe
Give it a try, you can unsubscribe anytime.
close-link
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