CJ’s Explosive Bacon Burger

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing Cj's explosive bacon burger recipe, a mouthwatering delight that will leave your taste buds craving for more. This recipe combines the juiciness of a perfectly grilled beef patty with the smoky flavor of crispy bacon, creating a truly explosive combination. Topped with melted cheese, fresh lettuce, and tangy pickles, this burger is a true explosion of flavors in every bite. Whether you're hosting a backyard barbecue or simply looking to indulge in a flavorful meal, this recipe is guaranteed to satisfy your cravings.

Keywords: bacon burger, explosive, juicy, smoky, flavorful.

Cj's explosive bacon burger recipe details

Cj’s explosive bacon burger recipe, recipe Rating: 4.7
Number of votes:119

You’ll love these grilled sirloin burgers with bacon, sharp Cheddar, and roasted poblano chilies. They’re an explosion of flavor!
Ready in: 42 mins

Ingredients

Makes: 6 Burgers

• 2 pounds beef sirloin steak, cut in 1-inch cubes
• 1/4 pound bacon, coarsely chopped
• 1 teaspoon coarse sea salt
• 1/2 teaspoon fresh cracked multi-color pepper
• 1 clove garlic, finely minced
• 1/4 cup minced sweet onion
• 1 tablespoon Worcestershire sauce
• 4 ounces sharp Cheddar, grated coarsely
• 1 serrano chili with seeds, minced
• 2 tablespoons spicy BBQ sauce (such as Stubs(R))
• 1/2 cup softened butter
• 6 kaiser rolls
• 3 poblano chilies, roasted, skinned, cut in strips
• 1/2 sweet onion, very thinly sliced

Preparation method

Prep: 15 mins | Cook: 12 mins | Extra time: 15 mins, chilling

1. Coarsely chop sirloin in food processor by pulsing on and off. Do not let motor run for extended time; this will help you avoid over-processing. Mixture should be chunkier than purchased ground beef. Place chopped sirloin in mixing bowl.
2. Add remaining ingredients except for the butter, kaiser rolls, roasted poblanos, and sliced onion. Gently mix sirloin to combine. Do not over-work the mixture; it should be loose.
3. Shape beef mixture into 6 patties. Place burgers on a plate, cover with plastic wrap, and chill in freezer for 15 to 20 minutes. Burgers should not be frozen but should firm up a bit.
4. While burgers are chilling, preheat grill to medium-high for direct cooking, and lightly oil grate with a wad of paper towels or clean kitchen towel dipped in corn or vegetable oil.
5. Press the center of each burger with your thumb to make an indentation. This facilitates even cooking as burgers cook. Grill each burger 4 to 6 minutes per side, turning only once during cooking. Do not press or fiddle with burgers during cooking – place them, leave them, flip them once!!
6. Butter rolls and lightly toast on grill.
7. Assemble burgers on rolls topped with poblano strips and finely sliced sweet onion. Condiments like ketchup or extra BBQ sauce may be used (sparingly) but are not required.