BBQ, bacon, & cheeseburgers. What a magic combination! Check out Chef Tom’s BBQ Bacon Cheeseburger recipe, and this KILLER setup on the Yoder Smokers YS640 Pellet Grill!
WHAT YOU’LL LOVE
- Two kinds of American cheese: A slice of white and a slice of yellow American cheese on each patty melt together into a smooth, creamy blanket.
- Griddle and GrillGrates together: The bacon and buttered brioche brown on the griddle side while the patties get grill marks over the GrillGrates, so everything finishes at the same time.
- Buttermilk-fried onions: Thin onion slices dunked in buttermilk and dredged in Tri-tip-seasoned flour fry to a crisp, golden topping.
- Bourbon BBQ drizzle: Smoke on Wheels Bootleg Bourbon BBQ Sauce over the onions adds sweet, smoky tang, and mayonnaise on the bottom bun adds a creamy base.
BBQ Bacon Cheeseburger
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
3
Prep Time
30 minutes
Cook Time
20 minutes
Calories
1246
Indulge in the ultimate flavor combination with Chef Tom's BBQ Bacon Cheeseburger recipe! Savory BBQ, smoky bacon, and melted cheese create an irresistible burger you won't resist! Experience the magic of this classic combo and make your next barbecue the best yet!
Ingredients
- 1 lb 80/20 ground beef
-
R Butts R Smokin’ R Beef Rub
- 6 slices thick cut bacon
- 3 slices white American cheese
- 3 slices yellow American cheese
- Fried onions (recipe below)
- 3 brioche buns
- 4 tbsp unsalted butter, melted
- 6 tbsp mayonnaise
-
Smoke on Wheels Bootleg Bourbon Infused BBQ Sauce
- 1/2 yellow onion, thin sliced
- 1/2 cup buttermilk
- 1/2 cup all-purpose flour
-
2 tbsp Cattleman’s Grill California Tri-tip Seasoning
- vegetable oil for frying
For the fried onions:
Directions
Preheat your Yoder Smokers YS640 Pellet Grill to 450°F, set up for direct grilling, with GrillGrates in place on the left side of the grill and a Weber Griddle on the right side of the grill (top shelf removed).
To make the fried onions, fill a Lodge 8” Cast Iron Skillet half full of vegetable oil. Preheat the oil to 350°F-375°F. Place the buttermilk in a small bowl. Combine the flour and Cattleman’s Grill California Tri-tip Seasoning in a second small bowl and mix well.
- Working in batches, dunk the onion slices in the buttermilk, then dredge in the flour mixture. Lay out on a plate until ready to fry. Fry the onions in batches, take care not to overcrowd the skillet. Fry until golden brown in color. Carefully remove with a spider or slotted spoon. Place on paper towels to soak up any extra oil.
- Cook the bacon on the griddle until browned to desired doneness.
Form the beef into 1/3 pound patties. Season with R Butts R Smokin’ R Beef Rub.
- Brush the cut sides of the brioche buns with the melted butter. Brown the buns on the griddle.
- Grill the burger patties until you achieve nice grill marks. Flip and top each patty with one slice of white American cheese and one slice of yellow American cheese. Cook until cheese is melted and the internal temperature of the burger patties reaches 155°F.
To build the burgers, spread the bottom bun with mayonnaise. Add two slices of bacon. Top the bacon with the burger patty. Top the burger patty with a pile of fried onions. Drizzle Smoke on Wheels Bootleg Bourbon Infused BBQ Sauce over the onions and finish with the top bun.
Recipe Note
Recipe FAQ
Why use two kinds of American cheese?
White American melts smoothly, and yellow American adds the classic burger flavor and color. Together they cover the patty in a creamy layer.
Why use 80/20 ground beef?
The fat keeps the patties juicy on a hot grill. Leaner beef tends to dry out before it reaches a safe temperature.
What internal temperature should the burgers reach?
Ground beef needs to reach 160°F. Check the center of each patty with an instant-read thermometer, and make sure the cheese is melted when you take them off.
Why brush the buns with melted butter and toast them?
The butter browns the cut sides into a golden, slightly crisp surface that holds up to the juicy patty and sauce without turning soggy.
Why dunk the onions in buttermilk before the flour?
The buttermilk gives the seasoned flour something to cling to, so the onion slices fry up with a crisp, flavorful coating.
How do I fry the onions safely?
Fill the skillet no more than halfway with oil, keep it at 350-375°F, and fry in small batches so the oil temperature doesn't drop. Keep water away from the oil, and let it cool completely before discarding it.
Why spread mayonnaise on the bottom bun?
It adds creamy richness and creates a thin barrier that keeps the bacon and patty juices from soaking straight into the bread.
How should I store leftovers?
The burgers are best eaten fresh, since the buns and onions soften. Refrigerate any extra cooked patties and bacon within 2 hours, and keep them for about 3-4 days.
How indoor-friendly is this recipe?
5 out of 5. A large cast iron skillet or griddle on the stovetop cooks the bacon, buns, and patties, and the onions fry in a small pot or skillet.
Recipe Highlights
White and yellow American cheese: Melts into a creamy layer.
Griddle plus grill grates: Cooks bacon, buns, and patties together.
Buttermilk fried onions: Add crisp crunch.
Bourbon BBQ sauce: Adds sweet, smoky tang.
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Nutrition
Nutrition
- Nutrition Serving Size
- 15.05 oz
- per serving
- Calories
- 1246
- Carbs
- 33 grams
- Protein
- 70 grams
- Fat
- 78 grams
- Sodium
- 1422 milligrams
