Create a surprise in a Burger! Serve them on a plate with Fries and/or salad, and watch the delight of your guests when they cut them open and the hot cheese oozes out like a volcano of yellow lava. They are inside/out Bacon Cheeseburgers!
METHOD:
– Fry up bacon pieces, jalapenos, onions, and garlic in a frypan.
– Make thin flat burger patties out of 50/50 Beef/Pork mince.
– Place the cooked bacon stuffing mix on a flat patty.
– Add shredded cheese of your choice on top of the bacon mix.
– Sit another flat patty on top and squeeze pinch seal the 2 pattie’s outside edges closed.
– Generously shake BOURBON BBQ RUB all over the stuffed burger to create a tasty coating. No MSG. Gluten Free.
– Start your charcoal and sit a sweet 300yr old ANCIENT RED GUM Chunk on each side of the coal to create a smoldering smoke marinade, with notes of Vanilla and Tawny Port.
– Smoke the burgers to 71C internal temp, probe the meat, not the cheesy centre.
N.B. The cheese centre usually leaks out if you Fry or Grill them, but Hot Smoking for 60-90mins keeps them whole with no messy leaks.
