Ultimate Smoked Bacon
Spicy Beef Burger

Experience a god-tier burger loaded with juicy beef, melted cheddar, and crispy bacon. Smoked to perfection and topped with a creamy, spicy bacon sauce.

Ingredients

• 1.8 lbs ground beef (80/20 fat-to-lean ratio)
• 200 g cheddar cheese cubes
• to taste diced green and orange bell peppers
• to taste BBQ rub
• 0.5 lbs thick-cut bacon
• 6 burger buns
• to taste butter (for toasting buns)
• 6 slices marbled cheddar cheese
• to taste mayonnaise
• to taste ketchup
• to taste yellow mustard
• to taste Worcestershire sauce
• to taste relish
• to taste Orleans seasoning
• to taste salt and black pepper

Instructions

1. 1Combine beef and mix-ins

   

   Place 1.8 pounds of ground beef into a large mixing bowl. Add the diced bell peppers and cheddar cheese cubes to the meat. Mix everything thoroughly by hand to ensure the cheese and peppers are evenly distributed throughout the beef.

   Tip: Using a 2:8 fat-to-lean ratio for the ground beef ensures the patties remain incredibly juicy while holding together during the smoking process.
2. 2Form and season the patties

   

   Divide the mixed meat evenly and form it into thick patties. Place the raw patties onto an aluminum foil-lined baking sheet or tray, then generously sprinkle a red BBQ rub over the tops for a flavorful, spicy crust.

   Tip: Press a small dimple into the center of each raw patty to prevent them from puffing up into a dome shape while cooking.
3. 3Fry the bacon

   

   Lay half a pound of thick-cut bacon strips onto a hot griddle or pan. Fry the bacon until the fat renders down and the edges become deeply crispy, using tongs to flip them as needed.

   Tip: Starting bacon on a cold or medium-low pan helps render the fat out more slowly, which results in a much crispier texture.
4. 4Chop the crispy bacon

   

   Remove the cooked bacon from the griddle and let it drain slightly. Transfer the crispy strips to a cutting board and chop them into fine, crunchy bits to use in the burger sauce.

   Tip: Letting the bacon cool for just a minute before chopping helps it firm up and shatter into perfectly crunchy crumbles.
5. 5Start the burger sauce

   

   In a small mixing bowl, combine mayonnaise, ketchup, mustard, Worcestershire sauce, relish, and Orleans seasoning. Add a pinch of salt and pepper to taste.

   Tip: Adjust the ratios of ketchup and mustard based on your preference for a sweeter or tangier sauce base.
6. 6Mix bacon into the sauce

   

   Pour the freshly chopped crispy bacon bits directly into the seasoned sauce mixture. Stir everything together until the bacon is fully incorporated into the creamy base.

   Tip: Letting the sauce sit for a few minutes allows the smoky flavor of the bacon bits to infuse deeply into the sauce.
7. 7Grill and season the patties

   

   Preheat your grill or smoker to 135°C (275°F) and add pecan wood chunks. Place the prepared beef patties onto the hot grill grates. Sprinkle an additional layer of BBQ rub evenly over the top of each patty to build a flavorful bark while smoking.

   Tip: Apply the seasoning liberally, as the rub will create a savory bark during the smoking process.
8. 8Flip the patties

   

   Once the underside of the beef patties has developed a good sear and smoky flavor, carefully flip them over using a metal spatula to ensure even cooking on both sides.

   Tip: Use a sturdy metal spatula to handle the patties gently, keeping their shape intact.
9. 9Add cheese

   

   Smoke the patties until they reach an internal temperature of 50°C (122°F). At this point, place a slice of marbled cheddar cheese onto each patty. Close the grill and continue to heat until the internal temperature reaches 75°C (165°F) and the cheese is beautifully melted.

   Tip: Melting the cheese directly on the patty helps seal in the juices.
10. 10Prepare the buns

    

    After toasting the buttered burger buns until golden brown, spread a generous portion of the homemade bacon sauce onto the bottom bun.

    Tip: Ensure the bun is toasted well so it holds the sauce without becoming soggy.
11. 11Assemble the burger

    

    Carefully transfer the cooked beef patty, topped with perfectly melted cheese, from the grill onto the prepared bottom bun using a spatula.

    Tip: Be careful not to lose the melted cheese when transferring the patty.
12. 12Final assembly

    

    Add an extra dollop of the creamy bacon sauce directly onto the melted cheese on the patty. Complete the burger by placing the top bun firmly over the assembly.

    Tip: Adding the sauce here ensures every bite is flavorful and moist.

Storage & Reheating

Burn It Off

Frequently Asked Questions