Ingredients
Scale
- 1 pound of 80/20 ground beef
- 1/2 pound of bacon
- 12 whole jalapenos
- 1 block of cream cheese
- 1 cup of sharp cheddar cheese
- 1 cup of diced shallot
- 1 head of roasted garlic or 4 cloves of minced garlic
Instructions
- Fire up your grill and prepare it for direct heat cooking.
- In a frying pan, cook up ½ pound of bacon over medium heat.
- Season up a 1 pound burger patty with your favorite burger seasoning
- Grill the burger over direct heat on your grill flipping every 2-3 minutes until it reaches an internal temperature of 155°F.
- Reduce the heat on your grill down to a smoking temperature of 225° F.
- Chop the burger patty up into bite sized pieces then combine it in a bowl with 1/2 pound chopped up crispy bacon, 1 block of softened cream cheese, 1 cup sharp cheddar cheese, 1 diced shallot and 1 head of roasted garlic.
- Cut each jalapeno in half the long way then scrape out all of the seeds and the core.
- Mix all of the ingredients together thoroughly then take a spatula and stuff each jalapeño with the filling and place them on a wire rack.
- Place the wire rack on the smoker at 225° F for 30 minutes using hickory wood
- While they’re smoking, put together the dipping sauce. Combine and mix 1/2 cup mayo, 3 tbsp ketchup, 1 tbsp mustard and 1 tbsp of relish
- Once the jalapenos begin to soften and the cheese has melted, remove them from the smoker.
- Serve warm with the dipping sauce and enjoy!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
