Recipe: Hickory Smoked Chipotle Bacon Cheese Burgers

Step 1

Directions:

Step 2

Cook the bacon until it is just done, still limp and juicy. Then cut it up into bite size pieces. I used kitchen shears for this first. It is easier than using a knife.

Step 3

Put everything in a large bowl and mix well.

Step 4

Don’t worry if the meat is on the dry side, the bacon will take care of that.

Step 5

Put it covered into the refrigerator for a few hours or overnight to let everything get happy.

Step 6

We make 5 patties out of 2 lbs of meat.

Step 7

Preparing Grill: High Direct Heat

Step 8

Preheat your grill to High heat (400-450). Add your wet hickory chips to the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

Step 9

Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke)

Step 10

Directions:

Step 11

Place them on the grill and because they are so big they are going to cook a little longer. About 10 to 15 minutes before you’re done brush them with a little Raspberry Chipotle BBQ sauce. (The recipe for the sauce is on my web site, http://datenightdoins.com)

Step 12

Then add the cheese, dab a little sauce on it and pull them when the cheese is melted.

Step 13

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to your taste.

Step 14

Take it and run with it….

Step 15

Enjoy,

Step 16

Ken & Patti