Makes 5 or 6 Burgers (that’s up to you)
What you’ll need….
3 pounds ground chuck 80/20 (I’m just keepin’ it simple)
2 tablespoons Worcestershire sauce
About a Tbsp. of each, pink himalayan salt & fresh ground black pepper
3 Tbsp. Swimmin’ in Smoke’s Cattle Call seasoning
1 Tbsp. Swimmin’ in Smoke’s Boo Yah Beef seasoning
10 slices bacon
1 cup shredded fresh mozzarella cheese (do the best you can)
1 cup pepper jack cheese (1/4 to 1/2 inch cubes)
½ stick of salted butter
½ onion, diced
½ green bell pepper, diced
8 to 10 mushrooms, diced
½ cup roasted diced green chili’s
½ cup fresh chopped cilantro
In a large bowl, Mix the Cattle Call, Worcestershire sauce and the meat with your hands. Try not to overwork it. Then form it into five or six balls. Press a full can of beer into the center of each ball, forming the meat into a cup of even thickness around the bottom and up the sides. (you want a full unopened beer, so have an opened one at the reach. Because it’s real hard not to open that one and drink it… then beer goes everywhere! What a mess)
Wrap the sides, at the bottom, with two slices of bacon. (Secure with toothpicks if you want.) Sprinkle the outside with the salt & pepper.
Now, melt the butter in a saute pan add the Tbsp of Boo Yah Beef and cook the onions, bell peppers and mushrooms until softened, 6 minutes or so. Turn off heat and add the green chili’s and the Cilantro. Stir for a minute or so.
Add the chunks of Pepper Jack cheese in the bottom of each burger, then evenly distribute vegetables. Top with the shredded cheese.
Prepare the grill! There are several ways to grill these burgers. I like putting them over the open flame, turning and moving them around to fully cook the bacon. (I put them on a rack, much easier to move around without breaking apart) Then moving them up to the up rack and close the lid for 30 minutes or so. (we like ours medium rare to medium)
You can also do low & slow grilling. That is indirect heat and smoke chips. Put the burgers on the grill (not over direct heat) and close the lid. After an hour, check for doneness: the bacon should be fully cooked and the cheese melted on top. It may take up to 1 to 1-1/2 hours for this method.
You can also smoke these in your smoker! I set it to 225 degrees and check them often after the first hour or so. Pull and eat when done to desired doneness.
Your kids will love you for this! It’s a meal by itself!
(It is recommended to fully cook ground beef to at least 165 degrees, not by me, but by the FDA)