Rodeo Burger
The Rodeo Burger that Cures a Hangry Wife!
Rated 5.0 stars by 1 users
Category
Grilling
Cuisine
American
Servings
4
Prep Time
<5 minutes
Cook Time
1-1 hour 5 minutes
My wife was hangry (she also had COVID) and said she wanted a burger.
Smoked then seared burgers are already a regular burger's bigger badder brother and then we added cheddar, bacon, onion rings, BBQ sauce and jalapenos. The hangry lady was gone and I was a hero.
The Rodeo Burger is (in this smoky boy's opinion) one of the top 5 ways to put your burger together. These burgers are hard to beat.
Heads up, some of the links throughout the recipe are affiliate links. This means I get a v. small kickback if you purchase through the link. If it's linked, I use the product and it just so happens Amazon lets me add the affiliate link to help offset the cost of making these videos. Your support, my BBQ peeps, is much appreciated.
Now go roll the bones!
Ingredients
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1.5 pounds 80/20 ground beef
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Perpetual Beef
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Salt
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Onion rings… I went college level effort on it and bought frozen ones from the store
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8 strips bacon
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BBQ sauce — I like this
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Pickled jalapenos
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Shredded cheddar cheese
Directions
Set your smoker up for 250-275 degrees F
Form your ground beef into four 6oz patties
Salt the top and bottom of the burgers, then roll the edges in Perpetual Beef. Perpetual Beef is a smoke magnet due to it’s large particle size, so hitting the edges will help them pick up smoky flavor
Place the burgers on a wire rack and on your smoker
Smoke the burgers until they hit 130 degrees F internal. For me this took about 45 minutes. I’d start checking the temp at 30 minutes and give yourself at least an hour. You’ll get about 5 degrees of carry over, so you should land at a solid medium rare. If you like your burger more well done, keep cooking
About 15 minutes before your burgers are done, preheat your oven in line with onion ring directions
When the burgers hit 130 degrees F internal, take them off the smoker and let them rest 20 minutes
While your burgers are resting, crisp your bacon and cook your onion rings. I let them get a little extra crispy. I also like to heat my BBQ sauce at this time because I don’t like cold sauce on my burger
While the bacon and onion rings are cooking, prep your grill to sear. I lit some fresh charcoal in my smoker fire box and put them on my Nomad Grill
Sear your burgers. All we are trying to do here is give the outside a nice crust and not cook them internally any further. 1-2 minutes each side is all it takes
On your final flip, add your shredded cheddar and let it melt. I got a little help from a my lady and a butane torch
Toast your buns and then assemble — if I have one critique of this recipe it’s that I should have cut the bacon into bits — the order is bun>bbq sauce>burger>bacon>onion ring>jalapeno>bbq sauce>top bun>eat burger
Eat B.B.Q. Live Forever!
