Bacon-Wrapped Smoked Burger Bomb topped with jalapeño, served with seasoning on the side, delicious backyard recipe.

Bacon-Wrapped Smoked Burger Bomb

Aug 01, 2023Anthony Williams

  1. Preheat your smoker to 250°F.

  2. Divide the ground beef into 2–3 portions and shape into patties. Press a thumb-sized hole into each and stuff with a cube of pepper jack. Seal it up like your life depends on it.



3. Lay out a bacon weave (or freestyle wrap it like a meat burrito) and fully wrap each burger. Secure with toothpicks if needed.




4. Generously coat the outside with Volcanic Sunset for that sweet-heat punch.



5. Smoke until the internal temp hits your ideal doneness (around 160°F for well-done — or pull earlier for medium).




6. Toast your buns, slather with white queso, and pile on whatever toppings your heart (and stomach) desires.

7. Remove toothpicks (don't forget this!), serve hot, and get messy.

Back to Recipe

Bacon-Wrapped Smoked Burger Bomb

August 01, 2023

Featured Flavor Volcanic Sunset
Feeds 2-3
Prep Time —
Cook Time 1.5-2 hours
Total Time —
Bacon? Check. Cheese-stuffed burger? Double check. Smothered in sweet, garlicky heat? You're damn right. This ain't your average backyard burger. We’re wrapping juicy patties in crispy bacon, stuffing them with spicy cheese, and finishing it all off with the sweet heat of Volcanic Sunset. It's bold. It’s hot. It’s kinda sexy.

Ingredients

  • 1 lb ground beef
  • 8–12 slices of bacon (thin works best for wrapping)
  • 2–3 cubes (1-inch) of pepper jack cheese
  • Volcanic Sunset seasoning (by Flavor Expedition Co.)
  • 2–3 pretzel buns
  • White queso (because why not?)
  • Optional toppings: jalapeños, green chiles, lettuce, tomato, pickles, regret, etc.

Instructions

  1. Preheat your smoker to 250°F.

  2. Divide the ground beef into 2–3 portions and shape into patties. Press a thumb-sized hole into each and stuff with a cube of pepper jack. Seal it up like your life depends on it.



3. Lay out a bacon weave (or freestyle wrap it like a meat burrito) and fully wrap each burger. Secure with toothpicks if needed.




4. Generously coat the outside with Volcanic Sunset for that sweet-heat punch.



5. Smoke until the internal temp hits your ideal doneness (around 160°F for well-done — or pull earlier for medium).




6. Toast your buns, slather with white queso, and pile on whatever toppings your heart (and stomach) desires.

7. Remove toothpicks (don't forget this!), serve hot, and get messy.

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