A bacon-wrapped jalapeño popper stuffed inside a bison burger. You read that right. This is the definition of next level Traegering.
- 2 LB COLD GROUND BISON OR GROUND CHUCK, 80/20 LEAN
- 8 OZ CREAM CHEESE, ROOM TEMPERATURE
- 6 JALAPEÑO PEPPERS, SEEDED AND FINELY DICED
- 8 SLICES COOKED BACON, HALF CRUMBLED & HALF LEFT WHOLE
- 2 TBSP ONION, MINCED
- SALT, AS NEEDED
- FRESHLY GROUND BLACK PEPPER, AS NEEDED
- 4 HAMBURGER BUNS
- TOPPINGS OF YOUR CHOICE
For the Filling: In a mixing bowl, combine the cream cheese, jalapeños, bacon and minced onion.
Divide the ground bison into 8 portions and form each into a patty.
Put a generous spoonful of the cream cheese filling on 4 of the patties. Top with the remaining patties.
Dip your hands in cold water, then gently press the seams together to completely enclose the filling.
Reshape the patties as needed, using a light touch. Transfer to a plate and cover loosely with plastic wrap. Refrigerate for one hour.
Just before cooking, season both sides of the patties with salt and pepper.
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
Arrange the bison patties on the grill grate and cook, turning once, until the internal temperature reaches 160℉, about 20 minutes.
Place the burger on the bottom half of each bun with condiments of your choice and top with reserved bacon strips and pickled jalapeño slices. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
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