You just can't go wrong with smoked burgers stuffed with a big 'ol hunk of cheese and wrapped in long, tasty slices of cured pork belly. Dusted with Jeff's original rub and finished off with a rich slathering of Jeff's original barbecue sauce.
Course Beef
Cuisine Barbecue
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour20 minutesminutes
Author Jeff Phillips
Ingredients
3lbs80/20 ground chuck
2lbssliced bacon
Cheddar cheese cut into 9 cubescolby, pepper jack, etc. would also work
1Jeff's original rub
Bunslettuce, tomatoes, onions and condiments
Toothpickshandy for holding bacon in place
Thermapen Mk4 or Thermopopensures burgers are safely done to correct temperature
Instructions
Make 1/3 lb ball of 80/20 ground chuck
Hollow out a hole or area for cheese
Place cheese in hole
Pull meat up and over hole to cover and seal
Place 3-4 pieces of bacon on flat surface in criss-cross fashion
Place stuffed burger in center of bacon
Wrap bacon pieces around burger and secure with toothpick
Dust generously with my original rub
Smoke cook until burgers reach 160°F in center
Brush with my original barbecue sauce 10 minutes before they are done
Remove from heat immediately and serve
Provide buns, veggies and condiments for the best burgers in town!