Smoked Bacon Cheeseburger Queso is a super delicious dip to serve up for game day or at your next party! This recipe is loaded with smokey cheese, grilled burger and crispy bacon for the ultimate bite.
Queso is by far one of my favorite things to make when having guests over. It’s super easy to make and you can please a large crowd on an affordable budget. All you have to do is prepare the ingredients, toss them in an aluminum foil pan or crock pot and serve it up when the cheese melts!
I decided to take it to the next level with this recipe by grilling the burger meat and smoking the queso for added depths of flavor. Be sure to give this bacon cheeseburger dip a try, I can guarantee you that you and your guests won’t be disappointed.
Ingredients you will need
Meat: 80/20 ground beef and thick cut bacon
Cheese: Queso blanco Veleta, marble jack or Colby jack and softened cream cheese
Other ingredients: yellow onion, tomatoes with green chiles, 2% milk, worcestershire sauce and chives
For dipping: Tortilla chips, potato chips ort bagel chips
Seasoning: Your favorite burger seasoning or a blend of salt, black pepper and garlic powder
How to make Smoked Bacon Cheeseburger Queso
Preparing the ingredients
Preheat the grill and get it set up for direct cooking over high heat.
I used my Kamado Joe for this cook because it’s super versatile between a grill and smoker. A charcoal grill puts off good strong smoke flavor because you use wood chunks or chips. A pellet grill would also work great for this cook because it circulates the air well and acts as an oven.
Form two ½ pound burger patties then season them on both sides with your favorite burger seasoning.
Grill the burger patties over medium-high heat and flip them every 3-4 minutes to help crust build up. Remove them from the grill once they reach an internal temperature of 155 degrees F.
Reduce the grill temperature to 325°F and use Bear Mountain BBQ‘s cherry wood for a sweet smokey flavor.
If you do not have a smoker, you can brown the beef in a skillet then combined it with all of the ingredient in a crock pot/slow cooker or place the pan in the oven.
Cook slices of bacon in a large skillet over medium heat. Once it’s crispy, remove the bacon and place it on a plate lined with paper towels to absorb excess grease.
Drain the excess bacon grease from the hot pan, then add a diced onion to the pan and cook for 3-5 minutes until softened.
Assemble the bacon cheeseburger queso and smoke it
Chop up the grilled burger and crumble bacon into bite sized pieces then combine it in a cast iron skillet or aluminum foil pan with 16 oz of cubed Velveeta, 8 oz cubed marble jack cheese, 8 oz cream cheese, 1 can of Rotel tomatoes, 1 cup of milk and the caramelized onions.
Place the pan on the smoker at 325°F for 30 minutes. Stir the queso every 10 minutes to ensure all of the ingredients and seasonings are thoroughly mixed together.
Once the queso has a runny consistency, remove it from the smoker. Top it with some extra bacon and green onions then serve warm with a large bowl of tortilla chips.
If you happen to have leftover dip, store it in an airtight container for 2-3 days.
Looking for other delicious queso ideas?
I absolutely love making different flavors of queso. This cheesy goodness pairs together with so many different flavors!
Smoked Street Corn Queso: With over 15 million views on social media, this is one of the favorites! It’s a super easy appetizer to make and it’s packed all different types of cheese for creamy, rich flavor.
Chicken Bacon Ranch Queso: This super cheesy dip is loaded with grilled chicken, big chunks of bacon and homemade ranch for the ultimate zesty bite. Be sure to give this one a try, it will undoubtably be a crowd pleaser!
Buffalo Chicken Queso: The perfect appetizer for game day! Smoked chicken smothered in gooey cheese with some spice. This is the classic buffalo dip on steroids!
Other appetizers to serve up!
These are some of my most popular appetizer recipes. Be sure to give them a try when you need a reliable, delicious appetizer.
Grilled Chimichurri Chicken Wings: Grilled chicken wings with fresh chimichurri. Chicken doesn’t get any more flavor packed than this!
Bacon Cheeseburger Jalapeno Poppers: Smokey, spicy and loaded with meat! This is the ultimate game day appetizer.
Smoked Pork Belly Burnt Ends: Juicy pork belly is one of the best bites of BBQ! Smoked to perfection then smothered in sweet, sticky BBQ sauce.
Chicken Bacon Ranch Sliders: Sliders are one of my favorite things to make! They’re easy and the perfect finger food when having guests over. These are loaded with grilled chicken, crispy bacon and homemade ranch dressing.Print
- 1 pound of 80/20 ground beef
- 1 pound of bacon
- 16 oz Queso Fresco Velveeta
- 8 oz Marble Jack Cheese
- 8 oz cream cheese
- 1 can of Rotel tomatoes with green chilies
- 1 cup of 2% milk
- 1 large yellow onion
- 2 tbsp of green onions
- 1 tbsp burger seasoning
- Preheat the grill and get it set up for direct cooking over high heat.
- Form two ½ pound burger patties then season them both with a burger seasoning.
- Grill the burger patties over direct heat. Remove them from the grill once they reach an internal temperature of 155°F.
- Reduce the grill temperature to 325°F and use cherry wood for a sweet smokey flavor.
- Cook the bacon in a pan until it’s crispy then drain the excess fat.
- Add the diced onion to the pan and cook for 3-5 minutes until softened.
- Chop up the grilled burger and crispy bacon into bite sized pieces then combine it in an aluminum foil pan with 16 oz of cubed Velveeta, 8 oz cubed marble jack cheese, 8 oz cream cheese, 1 can of Rotel tomatoes, 1 cup of milk and the sauteed onions.
- Place the pan on the smoker at 325°F for 30 minutes.
- Stir the queso every 10 minutes to ensure all of the ingredients and seasonings are thoroughly mixed together.
- Once the queso has a runny consistency, remove it from the smoker.
- Top it with some extra bacon and green onions then serve warm with some tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 40 minutes