Memorial Day is around the corner and this is the “official” kick off of grilling season (Though we know it is always grilling season if you love to grill!) Because you can’t kick off summer with any ordinary burger- I introduce the “red, white and blue” burger! This burger blends the flavors of blue cheese, bacon jam and sweet smoky roasted red mini peppers for a burger you can only describe as….. YUM!!
A burger is only enhanced by the smoky flavors of cooking over a live fire, so if you can make these over charcoal- by all means do it! I made these on one of my go-to grills, the Pit Barrel Cooker. This is a grill and smoker that is effortless to cook on, while producing great results every time! You can hang meat rotisserie style in the barrel for smoke/roasting, or grill on the grates for something like burgers or chicken wings. I’ve never made a bad meal in the Pitbarrel, and it is extremely easy to use! Your food cooks convection style in the barrel while juices from your food drip over the charcoal creating the perfect bite every time.
- 2 lbs ground chuck roast (85% lean/15% fat) – the more fat, the better flavor
- 8 oz blue cheese, crumbled
- 1 tbps butter
- 1 tbsp Worcestershire sauce
- 5 cloves minced garlic
- tsp smoked salt
- tsp fresh ground pepper
- 1 bag red mini bell peppers
- 1 jar bacon jam (this can be bought at Trader Joes, online, or made from scratch- see recipe here). Warm up before adding to the burgers
- mayo- to taste/optional
- 1 bag onion rolls, enough for 8 burgers
- heirloom tomato, sliced
Combine the ground beef, blue cheese, Worcestershire sauce, butter, garlic, salt and pepper. Next, create 8 patties (these are 1/4lb burgers), leaving an indentation in the middle with your thumb so they cook evenly on the grill.
Prepare your grill for direct heat. If using a Pitbarrel, fill the charcoal holder and let the charcoal get hot until it is ignited all the way through. If using a standard charcoal or gas grill, prepare to cook directly over the flame/heat source.
Cook the burgers, flipping midway through, until you’ve reached your desired internal temperature. I recommend using an internal read thermometer, like the Thermapen to test internal temps and know when your meat is done. For medium rare, go for 145 degrees, medium is 160 degrees. While grilling the burgers, grill the peppers until they have developed char marks on both sides.
Remove the burgers and peppers and let them rest for a few minutes. Meanwhile, toast the buns for just a few minutes on the grill and go and slice up your peppers.
- Grilled Red Peppers
- One Heaping tbsp bacon Jam on your top bun (best if warmed up first)
Prepare for burger ecstasy! No more boring burgers- use this tasty recipe for your favorite patriotic holidays of summer like Memorial Day or 4th of July!
Note: this is a sponsored recipe post. I only endorse products I use and recommend!