Feb 9, 2009

Bacon Cheeseburger EXPLOSION!

By Now, most of you have heard about the Bacon Explosion recipe created by The BBQ Addicts.
If you haven't, you have GOT see their incredible creation HERE.

Their genius and creativity got me thinking...
Everything is better with bacon right? We all know that!
So, why not use their idea and make a bacon cheeseburger using the Bacon Explosion technique?
Instead of cooking individual hamburger patties topped with bacon, Why not cook it all together, wrapped in a bacon weave, then just slice it to use on the bun?

So, thats just what I did!
And, I'm gonna show you how!

Bacon Explosion Cheeseburger.

  • First, I made a bacon weave just like they did.
  • Then I slathered it with my favorite BBQ sauce.
  • Next, I pressed some lean ground beef out onto the bacon weave I pressed it to make sure it was an even layer (approx 1/2" thick) .
  • I sprinkled my favorite spice rub over the ground beef.
  • Then I sprinkled it with finely shredded Cheddar cheese & a few handfuls of crisp-cooked bacon pieces
  • I rolled the whole thing up tightly.
Ain't it purdy???

  • I tied it up with cooking twine, because I was making a larger, bun-sized roll, and I needed the twine to help hold the bacon ends in place.
  • Tossed my beautiful "Log-O-Meat" into the smoker. (seam-side down)
  • I smoked it at approx 250 degrees F. until the internal temperature reached 160 degrees f.
  • I removed the kitchen twine.
  • Then I coated it, one more time, with my favorite BBQ sauce.

This is what it looked like after smoking for a few hours.

I let it rest for a few minutes while I gathered my burger makin supplies.
  • Buns
  • Cheese
  • Onions
  • Mayo
  • BBQ Sauce
  • Pickles
  • Anything your heart desires!
Then we sliced our Beautiful Bacon Cheeseburger Log.

I gotta say...
This was one of the BEST burgers I have ever had!
Smoking it gave it that "Can't be beat" flavor.
And the bacon?? Lord Help Me! took it over the top!

Next time, I think I'm gonna stuff it with grilled onions for me,
and some jalapeno peppers for the men-folk!!

The guys over at BBQ Addicts are Brilliant!!
There are endless possibilities to this technique!

Experiment! You'll be glad you did!

Pin It!

18 amazing comments. Talk To Me!!:

Hi ! I'm Cindy said...

Wow, Dana. All I can is WOW! The looks like the fabulousest burger I've ever done seen!!

Brian Meagher said...

What a great idea! We just made our first bacon explosion yesterday... and we already have ideas to modify it. Your burger idea looks like a winner.

jayedee said...

oh dana! i can hardly stand it! it looks so dadgum good! gourmet be damned....i want a bacon explosion burger!

Bethany said...

OMG - I was skeptical at first, but then I realized the beauty of a smoked burger. Do you have any left to share with your favorite sister?? With bottomless pits for children, I'd bet not.

- your spoiled rotten, "city girl", little sister

ChristyACB said...

While that looks like a heart attack just waiting to happen, it also looks droolingly delicious and I'll be trying it :)


Kelly @ Wisdom Begun said...

YUM yum yum!!Oh man, that looks good!

Stitchblade said...

WOW, yer like the queen of the bacon burger in my book! Awesome job!

anajz said...

Yours looks so much better than ours did. Had to improvise on the recipe, because the BBQ Addict server was overloaded right after the article was published at the NYTimes.
We don't have a smoker, so we cooked it in a covered pan in the oven. Might have to invest in a smoker just to give this recipe another honest try. :)
As always, your food photography/artistry amazes me!

Becky said...

We made it w/italian sausage this weekend and were disappointed and DREAMING Of THIS!! thank you we WILL be trying it. What a fun project too!

Em said...

Do you think it would cook about same time/temp. as a meatloaf?

Anonymous said...
This comment has been removed by a blog administrator.
Dana (the Homesteading Housewife) said...

I wouldnt cook it at as high of a temp as my meatloaf, or you'd risk burning the bacon, try it lower and slower. and go from there... starting at 300 degrees maybe? and check for doneness w/ a meat thermometer.

You'll miss out on the wonderful smoked flavor... But it should still be wonderful!

Let me know how it turns out!!

rebel said...

Wow, this is a great recipe. My husband is gonna love it! I'm glad you stopped by my blog. I've been readin' yours and it's great. I especially like your homemade wine recipe. I love homemade wine and I'm gonna give yours a try. You have so many good recipes. Thanks

AC said...

WOW!!!! Yum yum yummy!!!

Hey sweetie! I've tagged you on today's crazyjug post...
Hope you don't mind y'all!


grandmamargie said...

Oh, that looks so good. I'm going to talk the hubby into cranking up the ole smoker this weekend and giving that a try. Thanks

ben wideman said...

What an incredible take on that recipe! Thanks for sharing.

Kevin said...

Great idea!!

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