Blueberry Jalapeño PB&J Bacon Cheeseburger
This Blueberry Jalapeño PB&J Bacon Cheeseburger is the best burger of the summer! Smoked ground brisket, melted cheddar, crispy bacon, and a sweet heat kick of blueberry jalapeño balsamic jam.
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Total Time: 2 hours
- Yield: 6 burgers
- Category: burgers
- Method: Grilling, smoker
Ingredients
- 6 seasoned ground brisket burgers (or regular 80/20 ground beef)
- 12 slices of sharp cheddar cheese
- 12 slices of crispy bacon
- 6 brioche buns, toasted
- 1 1/2 cups arugula
- 3/4 cup Blueberry Jalapeno Jam
- 3/4-1 cup crunchy peanut butter
- Sliced jalapenos* optional
Instructions
- Plug in the smoker, fill the hopper with pellets (I used a competition blend), and set the temperature to 250°F (121 °C).
- Place the burgers on the top shelf, insert a MEATER thermometer, and smoke until the internal temp reads 110-130°F (43-54°C) – see temperature chart.
- Remove them from the smoker onto a dish and loosely cover the dish. Remove the diffuser cover and full plate if desired. Increase the smoker temperature to 400°F (204°C). Place the burgers over the flames in the smoker. At this point, add 2 slices of cheese per burger along with the cooked bacon and sear until the internal temperature reaches your desired temp.
- On the bottom of each toasted bun, add the arugula, then the bacon cheeseburger patty. Spread 2 generous tablespoons of chunky peanut butter on the top half of the bun.
- On top of the burger, add 2 Tablespoons of the Blueberry Jalapeno Jam and, if desired, sliced jalapeños. Place the top of the bun on and enjoy!
Notes
The time in this recipe is if you’re smoking your burgers.