Go Back

Smoked Stuffed Burgers Wrapped in Piggy Goodness

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 minutes
Cook Time 1 hour
Author Jeff Phillips


  • 3 lbs 80/20 ground chuck
  • 2 lbs sliced bacon
  • Cheddar cheese cut into 9 cubes (colby, pepper jack, etc. would also work)
  • 1 batch of Jeff's original rub (if you don't have the recipe, purchase it here)
  • Buns (lettuce, tomatoes, onions and condiments)
  • Toothpicks (handy for holding bacon in place)
  • Thermapen Mk4 or Thermopop (ensures burgers are safely done to correct temperature)


  • 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 (purchase recipe here)
  • Smoke cook until burgers reach 160°F in center
  • Brush with my original barbecue sauce (purchase recipe here) 10 minutes before they are done
  • Remove from heat immediately and serve
  • Provide buns, veggies and condiments for the best burgers in town!