Burgers with Smoked Beer Cheese and Bacon!
What better way to enjoy a nice beer and some smoked beer cheese bacon burgers on National Beer Lovers Day? Open one and join the party; it's going to be fun.
YOU WILL NEED
BURGER INGREDIENTS
* 2 lbs of ground beef, 80/20
* Hamburger buns (1 pack)
* 1 lb of Wright’s Bacon
* 1 yellow onion
* 4 jalapenos
* The Best Sizzlin’ Burger Rub
BEER CHEESE INGREDIENTS
* ¼ cup of Kerrygold butter
* ¼ cup of all-purpose flour
* 1 cup of whole milk
* 1 can of Coors Light, room temp works best
* 1 teaspoon Dijon mustard
* 1 teaspoon Worcestershire sauce
* 8 oz block of sharp cheddar cheese, grated
* The recipe calls for 2 cups
* 8oz block of gruyere, grated
* The recipe calls for 1 cup
* SPG rub
TOOLS & MATERIALS
* Cheese grater
* Spatula
* Saute pan
* Whisk
* Liquid measuring cup
* Measuring spoons
* Mixing bowls
* Disposable cutting boards
THE PREP
Therefore, without further ado, let's begin! Your cooker should be heated to 300°F (149°C) (we accomplished this on the Traeger). Pre-heat the flat-top as well as a cast-iron skillet on a medium-heat burner.
Let's now finish up some minor preparations. Grate your cheeses and slice the jalapenos and onions. There is no such thing as "too much" cheese here, so feel free to add more cheese than the recipe calls for!
Lastly, add the Sizzlin' Burger and Prime Steak rubs to the ground beef to season it. Then, shape the mixture into 8–12 ounce (220–340 grams) balls. Place until the vegetables are cooked in the refrigerator.
THE COOK
Add some butter to the heated flat top and sauté the vegetables. As they cook, season with the Sizzlin' Burger rub. Next, put aside.
Put the meatballs on the smoker after forming them into patties. 165°F (74°C) should be reached during cooking. Cook the bacon on the flat top until it reaches the desired crispness in the interim.
The famous beer cheese needs to be made! Cook for one minute after melting some butter, adding flour, SPG, and Dirty Bird HOT. After that, gradually stir in the milk and beer, stirring each addition until it is smooth.
Worcestershire sauce and mustard are added as you continue to simmer over medium heat. Cook the sauce until it is bubbling and thick. Just when melted and smooth, add cheeses and reduce heat to low.
THE PAYOFF
The only thing left to do is to assemble now that every part is in place Place the patties in a stack on the buns that have been lightly toasted. Add fried bacon, chopped vegetables, and a big dollop of beer cheese on top. Then cut it in half, or try your luck and see if you can grab a bite of the burger without making a huge mess.
I hope you enjoy this recipe for a smoked cheeseburger! We thought National Beer Lover's Day was a nice excuse to try something a little unusual. In light of this, we look forward to hearing about your adaptations to the recipe.
See you on our next blog!
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