Ingredients
Scale
- 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
Instructions
- 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
