Mexican Smoked Bacon
Spicy Beef Burger
Experience an explosion of flavor with this smoked beef burger stuffed with cheese and fresh bell peppers, topped with a creamy, spicy bacon sauce.
This Mexican-inspired burger takes backyard grilling to the next level by mixing cheddar cheese and vibrant bell peppers directly into the meat patty. Smoking the beef with hickory wood locks in its natural juices while imparting a deep, rustic aroma. Paired with a savory, tangy bacon sauce and melted marbled cheese, every bite offers a perfect balance of heat, smoke, and creamy richness.
Ingredients
- 900 g ground beef (8020 lean-to-fat ratio)
- to taste green bell peppers, finely diced
- 200 g cheddar cheese, cubed
- to taste red BBQ seasoning powder
- 250 g thick-cut bacon
- to taste mayonnaise
- to taste ketchup
- to taste yellow mustard
- to taste Worcestershire sauce
- to taste pickled cabbage or relish
- to taste Orleans seasoning
- to taste salt and black pepper
- 6 slices marbled cheddar or pepper jack cheese
- 6 whole sesame seed burger buns
- to taste butter
Instructions
- 1Combine patty ingredients
Place the raw ground beef into a large stainless steel mixing bowl. Pour in the finely diced green bell peppers and the orange cheddar cheese cubes, preparing to mix them together thoroughly by hand.
Tip: Ensure the diced cheddar cheese and bell peppers are chilled before adding them to the beef to help the patties hold their shape better. - 2Season the beef patties
Shape the ground beef mixture into six evenly sized burger patties and place them on an aluminum foil-lined tray. Generously dust the top of each patty with red BBQ seasoning powder to create a flavorful crust.
Tip: Press a small indentation in the center of each patty with your thumb to prevent them from puffing up too much during cooking. - 3Grill the bacon
Lay thick slices of bacon onto a flat-top grill plate over an open flame. Use metal tongs to flip the strips carefully as they cook, rendering the fat until the bacon becomes golden and crispy.
Tip: Keep a close eye on the heat to render the bacon fat completely without burning the edges. - 4Chop the crispy bacon
Move the fully cooked, crispy bacon strips to a flat cutting surface. Using a sharp chefs knife, finely chop the bacon into small bits to be mixed into the burger sauce.
Tip: Let the bacon cool slightly on paper towels before chopping to ensure maximum crispness and easier handling. - 5Add sauce base ingredients
Start preparing the burger sauce by placing a base of creamy mayonnaise into a wooden bowl. Slowly pour a stream of red ketchup and yellow mustard over the mayonnaise.
Tip: Adjust the ratio of ketchup and mustard to suit your preference for sweetness or tanginess. - 6Season the burger sauce
Incorporate the remaining sauce ingredients, including the chopped pickled cabbage or relish, into the wooden bowl. Shake a generous amount of seasoning powder and spices from a container over the mixture, then stir well.
Tip: Allow the sauce to rest in the refrigerator for a few minutes before assembly so the flavors blend fully. - 7Mix the bacon sauce
Add the finely chopped crispy bacon bits directly into the seasoned mayonnaise and spice base. Stir everything together thoroughly until the bacon is evenly distributed throughout the creamy mixture to complete your specialty burger sauce.
Tip: Ensure the chopped bacon has cooled down completely before mixing it into the sauce to prevent the mayonnaise base from separating. - 8Smoke the beef patties
Place the prepared beef patties onto the preheated grill grates over wood smoke. Use a wide spatula to adjust their position, ensuring even exposure to the heat and smoke as they cook until the internal temperature reaches the target.
Tip: Avoid pressing down on the patties with your spatula while moving them to keep the rich meat juices locked inside. - 9Adjust the smoking patties
As the beef patties brown and absorb the wood smoke on the preheated grill grates, use a wide metal spatula to carefully adjust their position. Moving them slightly ensures even exposure to the heat and smoke until the internal temperature reaches 50°C.
Tip: Close the grill lid immediately after adding the cheese to trap the heat and melt it quickly and evenly over the patties. - 10Sauce the toasted buns
Toast the sesame burger buns with butter until golden brown. Place the bottom halves on your working surface and use a spoon to spread a generous, even layer of the thick, creamy bacon sauce across the entire surface.
Tip: Spreading the sauce completely to the edges creates a delicious flavor barrier that keeps the bun from getting soggy from the juicy meat patty. - 11Place the smoked beef patty
Carefully transfer the hot, smoked beef patty topped with gooey melted cheese onto the toasted bottom bun spread with a generous layer of bacon sauce.
Tip: Assemble the burger immediately while the patty is hot so the heat continues to meld the flavors together with the sauce and bun. - 12Add an extra layer of sauce
Place the smoked burger patty with its beautifully melted cheese layer onto the sauced bottom bun. Then, take another generous spoonful of the chunky bacon sauce and place it directly over the hot, melted cheese before crowning the burger with the top bun.
Tip: Assemble and serve the burger immediately while the patty is hot and the sauce is fresh for the ultimate juicy texture. - 13Finish the burger assembly
Place the butter-toasted top half of the sesame bun directly onto the sauced, smoked meat patty. Press down gently to secure the towering layers of juicy beef, melted cheddar cheese, and sweet and savory bacon sauce.
Tip: Toasting the inside of the buns with butter creates a moisture barrier that prevents the generous amount of sauce and meat juices from making the bread soggy.
