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Poutine is one of the ultimate comfort foods. Fries smothered in gravy and cheese curds; what more could you ask for? How about we put it on top of a burger?! This is the Poutine Burger!

Poutine Burger

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Yields 4 burgers

Ingredients

• 1 1/3 lb ground beef


• 6 oz cheddar cheese curds, divided - 4 oz for topping, 2 oz for burger patties


• 2 tbsp Cattleman’s Grill California Tri-Tip Seasoning


• 1/4 cup Kozlik’s Amazing Maple Mustard


• 4 burger buns, toasted


• Lettuce


• Tomato


• Holmes Made Dad’s Spicy Garlic Dill Pickle

For the fries:

• 1 lb russet potato, spiral cut


• 1 quart vegetable oil, for frying


• Noble Saltworks Hickory Smoked Salt, to taste

For the poutine gravy: 

• 3 oz pancetta, small dice


• 1 clove garlic, fine grated


• 2 sprigs fresh thyme


• 2 tbsp Canadian whiskey


• 2 tbsp unsalted butter


• 1/4 cup all purpose flour


• 2 cups beef stock


• 1 tbsp heavy cream


• Noble Saltworks Hickory Smoked Salt, to taste

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Instructions

Place a Lodge 5 Quart Dutch Oven on the infrared side burner of the Napoleon Prestige P500RSIB-3, and preheat one quart of oil to 375ºF.

Spiral cut you potatoes, or julienne (matchsticks). Rinse then dry. When the potatoes are dry, carefully place them into the hot oil, working in batches, so as not to overcrowd. Overcrowding can lead to the oil bubbling over. Cook the fries just until golden brown, about one minute. Remove from the oil with a spider or slotted spoon. Transfer to a paper towel lined bowl. Season immediately with Noble Saltworks Hickory Smoked Salt. Repeat with the remaining fries.

Preheat the grill for high heat direct grilling on one halt (burners on high), and indirect heat on the other half (burners off). Stabilize the grill at about 450ºF-500ºF.

Mix the burgers. Combine the ground beef, two ounces of cheese curds and Cattleman’s Grill California Tri-Tip Seasoning. Mix well and divide into four (1/3 lb) patties. Rest in the refrigerator while you make the poutine gravy.

Place a Lodge 10” Cast Iron Skillet on the side burner of the Napoleon. Preheat over medium heat. Add the pancetta and cook until browned. Slide the skillet off of the heat and add the garlic, thyme and whiskey. Stir and then return to the burner. Allow the whiskey to reduce down  until almost gone. Add the butter and stir to melt. Add the flour and stir to toast. Stir constantly until blonde in color. Slowly whisk in the beef stock and bring to a simmer. Cook until thickened. Add the heavy cream and season with salt to taste. Turn off the heat. Cover with a lid to keep warm.

You might also enjoy: Cowboy Brisket Burger

Grill the burgers over direct heat until slightly charred. Flip and continue cooking until the internal temperature reaches 155ºF, moving the burgers to indirect heat to finish, as needed. Total cook time about 15-20 minutes.

Remove the thyme sprigs from the gravy. Add the remaining 4 oz of cheese curds to the poutine.

To build the Poutine Burger, start by spreading Kozlik’s Amazing Maple Mustard on the bottom bun. Top with lettuce and tomato. Place the burger patty on the tomato, topped with the pickles, fries, poutine gravy and top bun.

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Brisket & Buffalo Sliders are the perfect way to combine the lean, earthy flavors of buffalo with the fatty, beefiness of brisket! Chef Britt ties it all together with tangy shallot marmalade and a creamy combo sauce!

Brisket & Buffalo Sliders

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Yields: 14 - 4.5 oz sliders

Ingredients

• 2 lb brisket


• 2 lb lean buffalo/bison, ground


• 1/4 cup, plus more as needed, Cattleman's Grill Smoky Chipotle Coffee Steak Rub Seasoning


• 1/2 cup prepared mayonnaise


• 1/2 cup American Stockyard Smoky Mustard BBQ Sauce


• 2 Tablespoons Kozlik's Triple Crunch Mustard


• 1 lb shallots, sliced thin


• 16 oz red wine vinegar


• 3/4 cup white sugar


• Salt & Pepper, to taste


• Beef tallow, or other high-heat oil, as needed


• 16 brioche slider buns (see recipe for Beef Tallow Brioche Buns)

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Instructions

To make the condiments:

• For the shallot marmalade, thinly slice the shallots, and place into a large saucepan or cast-iron skillet.


• Add red wine vinegar and sugar to the pan and bring to a boil over medium-high heat. Stirring occasionally, cook until the shallots become translucent, and the liquid becomes absorbed and thickens slightly.  Add salt and pepper to taste and adjust seasonings as desired.  Allow to cool and reserve for further use.


• For the combo sauce, simply combine prepared mayo with American Stockyard Smoky Mustard BBQ Sauce and Kozlik's Triple Crunch Mustard.

To make the custom grind/burger mix:

• Chill the components to your meat grinder, and keep the meat chilled before grinding. Trim excess fat from brisket, if preferred, and slice into strips to pass through the grinder. Feed brisket through the grinder set up with a medium-sized die.


• No more than an hour before grilling your burgers, mix ground brisket and ground buffalo with Cattleman's Grill Smoky Chipotle Coffee Steak Rub by hand until evenly blended.


• Portion your patties between 4-5 ounces per slider (or desired size for larger burgers) and shape into patties, making them slightly wider than your bun.

To grill/finish:

• Set up your grill for high-heat, direct grilling, with a cast-iron griddle in place over the heat source. For the Yoder Smokers Pellet Grill, remove the diffuser plate, and put the cast-iron griddle attachment onto the left side and set the temperature to 400-450°F.


• Coat your cast iron griddle with beef tallow, or another high-temperature oil to season.


• Right before grilling the patties, season the outside of each pattie with more Cattleman's Grill Smoky Chipotle Coffee Steak Rub to achieve an excellent crust while grilling.


• Cook the patties to your desired internal temperature.


• To build the sliders, place a small amount of mayo/mustard combo sauce on the bottom bun, followed by the grilled patty, followed by a small heaping of shallot marmalade, and topped with the remaining bun. Consume and enjoy immediately!

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The Backyard Barbecue Burger is all about that feeling you get when it's finally spring and you fire up the grill to cook a batch of hand-pattied burgers for the family. You're right where you want to be. You're in your element. Everyone has their "signature move" when it comes to the burger. We've got a couple. Ground brisket and caramelized BBQ onions. Is your mouth watering yet?

Backyard Barbecue Burger

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Ingredients

• 4 (1/3 lb) portions ground brisket


• R Butts R Smokin’ R Beef Rub


• 4 slices cheddar cheese


• 1 large (1 lb) yellow onion, sliced thin


• 2 tbsp Olitalia I Dedicati Meat Extra Virgin Olive Oil


• 1/4 tsp Noble Saltworks Hickory Smoked Salt


• 3/4 cup Firebug Mild Grillin’ Sauce


• 4 potato buns, toasted


• Mayonnaise


• Butter or green leaf lettuce


• Tomato slices

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Instructions

Remove half of the flavorer bars from your Napoleon Grill Prestige P500RSIB-3. Place a Napoleon Charcoal Basket directly over the gas burners. Fill the basket with lump charcoal. Light the burners underneath the basket and close the lid. When the charcoal is glowing red, turn off the burners.

Place the sliced onions in a Lodge 12” Cast Iron Skillet. Place the skillet on the infrared side burner of the grill. Light the burner and turn the heat to medium-low. Drizzle the onions with the  Olitalia I Dedicati Meat Extra Virgin Olive Oil and sprinkle with the Noble Saltworks Hickory Smoked Salt.

Cook, stirring occasionally until the onions are softened and lightly caramelized/browned. Cook the onions slowly. If they begin to scorch or brown too fast, turn the heat down. To finish, add the Firebug Mild Grillin’ Sauce and cook gently until it is reduced and thickened.

You might also enjoy: Backyard Baby Back Ribs

While the onions are cooking, grill the burgers. Season the burgers on both sides with the R Butts R Smokin’ R Beef Rub. Grill the burgers directly over the hot charcoal. When the bottom is lightly charred, flip and top with a slice of cheese.

When the burger is well browned, transfer to the opposite side of the grill, close the lid and finish cooking over indirect heat. Remove the burgers when the internal temperature reaches 160ºF.

To build the burgers, spread mayonnaise on the bottom bun. Add the lettuce and tomato to the bottom bun. Top with the burger patty and cheese. Top the burger with the barbecue caramelized onions and then the top bun.

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Portobello Mushroom Burgers are the perfect flavor-packed option for vegetarians and friends of vegetarians! Chef Britt shows you how to put it all together in less than 30 minutes!

Balsamic-Marinated Portobello Burgers

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Yields: 6 vegetarian burgers

Ingredients

• 6 large Portobello Mushroom Caps


• 1 cup Mayonnaise


• 1/4 cup packed Fresh Basil, washed and dried


• 1-2 large Heirloom tomatoes, sliced


• 1 large Red Onion, sliced


• 2 cups Arugula


• 4-6 oz Parmesan cheese, finely grated


• 1/2 cup high-quality Balsamic Vinegar


• Cattleman’s Grill Italiano Seasoning, as needed


• 6 Sourdough hamburger buns, or 6 sourdough boule slices cut in half

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Instructions

• Prepare your Napoleon P500 RSIB gas grill for high-heat, direct grilling.


• Marinate portobello mushrooms in balsamic vinegar for 15 minutes. During this fifteen minutes, prep your vegetables and condiments. Slice your red onion into 1/4"-thick slices, keeping the rings intact (do not separate). Slice your tomatoes into 1/4"-thick slices as well.


• To make the basil mayo, take prepared mayonnaise and blend it with freshly washed and dried basil.


• Finely grate parmesan cheese and preheat a cast-iron skillet using the side burner over medium heat. Once hot, put down a layer of grated parmesan about the diameter of your burger bun. Place the top half of the burger bun on top of the melting cheese. Toast the cheese/bun in the pan until crispy and the cheese is more golden in color. Do this to all of the top halves of each bun and set them aside until ready to assemble.


• Remove your portobellos from the balsamic marinade and set them on a wire rack. (You can reuse the marinade to make a balsamic vinaigrette, or to dress a Caprese salad.) Season with both sides of each portobello with Cattleman’s Grill Italiano Seasoning. (Cattleman's Grill Tuscan Seasoning would also work well here.) Allow 5 minutes for Cattleman's Grill Italiano Seasoning to set onto the portobello.


• Grill seasoned portobellos over direct heat until heated through (200°F is a good number for serving them hot!).


• To build the burger, take the bottom bun and spread on a layer of basil mayo. Then, follow up with an heirloom tomato slice, thick red onion slice, the finished portobello, a little arugula, and top with the parmesan bun.

*Recipe Notes: This can easily be turned into a vegan recipe if the mayo is substituted with a vegan-friendly mayo (such as Veganaise) and the parmesan cheese is omitted or replaced with a dairy-free version (such as Follow Your Heart brand).

napoleon, cast iron skillet, immersion blender, jerky rack/pan, balsamic, italiano, nakiri knife

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The Jalapeño Popper Stuffed Burger, made in the Juicy Lucy style, is truly an experience! We're bringing together two iconic foods to get the best of both worlds. This burger is oozing with flavor, from the cheesy jalapeño stuffed burger patty to the barbecue ranch dressed greens and salty bacon. Put it all between two hearty pretzel buns and you've got one unforgettable burger!

Jalapeño Popper Stuffed Burger

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Yields 4 burgers

Ingredients

• 4 oz cream cheese


• 2 oz sharp cheddar, grated


• 2 large jalapeños, minced


• 2 tsp Plowboys BBQ Yardbird Rub


• 2 lb ground beef


• 4 pretzel rolls, toasted


• 8 slices thick cut bacon, cooked


• 1/4 cup Big Rick’s Original Bar-B-Q Sauce


• 1/4 cup ranch dressing (recipe here)


• 2 celery stalks, shaved into thin ribbons with a peeler

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Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF set up for direct grilling with GrillGrate panels installed over the fire box.

Combine the cream cheese, sharp cheddar, minced jalapeño and Plowboys BBQ Yardbird Rub in a small bowl. Mix well. Divide into two equal sized discs. Place in the refrigerator to chill.

Divide the ground beef into four equal sized patties. Press very thin.

Place each disc of the cream cheese mixture on a beef patty. Place another patty over the top of the cream cheese disc. Press the edges together and form into one large burger patty.

Season the patties lightly on both side with the Plowboys BBQ Yardbird Rub.

Grill the burger over direct heat on the GrillGrate panels. Cook until nicely charred. Flip and repeat. Move the burgers to the indirect side of the grill (away from the flame). Continue cooking until the internal temperature reaches 155 in the innermost part of the meat (not cheese), about 30 minutes total.

You might also enjoy: Juicy Lucy Burger

To assemble the Jalapeño Popper Stuffed Burgers, place you bacon slices on the bottom bun of the toasted pretzel roll. Place the stuffed burger patty over the bacon. Pile the thin shaved celery ribbons on top of the burger. Combine the Big Rick's Original Bar-B-Q Sauce and ranch dressing and drizzle over the celery. Finish with the top bun.

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Whether they're going on a burger or getting dipped in buttermilk ranch for an appetizer, these Bacon Wrapped Onion Rings are sure to please! Salty, sweet, savory and delicious, they've got it all!

Bacon Wrapped Onion Rings

Ingredients

• 2 large yellow onion, cut into 3/4”-1” rings


• 2 lb lb classic cut bacon


• Smoke on Wheels Bootleg Bourbon Infused BBQ Sauce


• Big Rick’s Jalapeño Honey Mustard

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Instructions

Build a coal bed in the Kamado Joe Classic III. Set up the grill for indirect grilling (slo-roller or deflector plates in place). Stabilize the temperature at 325ºF.

To prepare the onions rings, first double up onion layers, to make a thicker onion ring.

Wrap bacon around the rings to cover the onions.

Brush the bacon with the sauce of your choice (Smoke on Wheels Bootleg Bourbon Infused BBQ Sauce or Big Rick’s Jalapeño Honey Mustard), or leave them naked for a keto option.

You might also enjoy: Bacon Wrapped BBQ Pork Loin

Place the bacon wrapped onion rings on the grill grates. Grill until the bacon is cooked through and browned, about 40 minutes.

Brush the surface with the sauce once again. Remove from the grill.

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A beef tallow brioche bun will take your burger game to the ultimate level! Just replace the butter with beef fat to amp up the beefiness for burgers!

Beef Tallow Brioche Buns

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Yields: one dozen large brioche buns

Ingredients:

For the brioche dough:

• 144 grams Whole Milk


• 250 grams (5 large) Eggs


• 625 grams Antimo Caputo 00 Chef's Flour


• 16 grams Jacobsen Pure Kosher Sea Salt


• 9 grams (1 Tablespoon) Instant Dry Yeast


• 94 grams White Sugar


• 281 grams Beef Tallow (rendered beef fat), chilled

For the egg wash/finish:

• 1 egg


• 1 teaspoon water


• 1 pinch salt


• Cattleman's Grill Everything Bagel Seasoning, as needed

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Instructions:

To mix the dough:

• Scale your milk and eggs into the bowl of your stand mixer, and reserve that bowl in the fridge until ready to mix. Scale flour, salt, and yeast together in a separate bowl. Scale beef tallow, and keep chilled. Scale white sugar separately.


• Set up your electric stand mixer for bread mixing: dough hook for a Kitchenaid and dough roller & scraper attachments for an Ankarsrum. Place your flour, salt, and yeast on top of the chilled milk and eggs, and mix for 5 minutes on a low speed, until a homogenous mass of dough is made.


• Then, mix on slightly faster medium speed for 5 more minutes.


• After that 5 minutes, begin adding your beef tallow and sugar, alternately, starting with a third of the chilled beef tallow. Once that has fully incorporated, follow up with half of the sugar, and continue to mix in this manner until all the butter and sugar has been incorporated. Each addition must be fully incorporated before the next addition.


• If your dough starts to break or look overly greasy, have patience, and continue mixing at a higher speed to emulsify the fat and sugar into the dough. The final dough should have a homogenous texture and it should ball up when being mixed. This can take up to another 5-10 minutes of mixing to achieve.


• On a parchment-lined sheet pan, take the dough and press it into the pan to about a 1-inch thickness, cover, and place in the fridge to firm up before scaling and shaping.

To scale/shape/proof the dough:

• About 4-6 hours before you would like to bake, take the chilled dough and using a scale, weigh out the dough into 115-gram portions. Round out the portions into balls, and flatten the rounds slightly into 3/4" discs.


• Space 6 brioche discs evenly onto an 18"x 13" sheet pan, lined with parchment paper. Cover the sheet pan in plastic (reference the video to do this effectively).


• Allow the dough to rise at room temperature for 4-6 hours, depending on your environment. Once doubled in size, or roughly 4 inches in diameter, you are ready to bake.

To finish/bake the brioche:

• Preheat your Yoder Smokers Pellet Grill to 325-350°F, with the diffuser plate in place, using the pellet flavor of your choice.


• Create your egg wash by whisking together one egg with a pinch of salt and about a teaspoon of water until totally smooth with no lumps of egg present.


• Remove the plastic wrap and brush the entire surface of the burger buns with egg wash and follow up with a heavy sprinkling of Cattleman's Grill Everything Bagel Seasoning.


• Bake centered on the top rack of the pellet grill for 25-35 minutes, rotating about halfway through the cook. The surface should have a golden brown color, with a minimum internal temperature of 190°F.


• Cool completely before removing from the pan and slicing for burger buns.

**Recipe Notes: To make slider-sized buns, scale 45 gram portions. For buns that are more conventionally-sized buns, scale 85-gram portion.

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Chef Tom kicks off our new burger series with the Grilled Cheese Smash Burger, bringing together two amazing sandwiches for one mouth watering result!

Grilled Cheese Smash Burger

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4 burgers

Ingredients

• 2 cups (8 oz) sharp cheddar, grated


• 3/4 cup mayonnaise


• 1/2 cup jarred roasted piquillo peppers, diced


• 16 slices sandwich bread


• Vegetable oil for toasting sandwiches


• 4 (1/3 lb) 80/20 beef burger patties


• Cattleman’s Grill Tuscan Steak Seasoning


• Diced onions


• Holmes Made Dad’s Spicy Garlic Dill Pickles


• Kozlik’s Amazing Maple Mustard

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Instructions

Preheat your Napoleon Prestige P500RSIB-3 set up with a griddle. Set the burners below the griddle to medium and the burners on the opposite side on low heat.

Combine the cheddar, mayonnaise and piquillos in a small bowl and mix well. Divide the filling amongst eight slices of bread. Top each one with the remaining slices of bread.

Grease the griddle with vegetable oil. Cook the grilled cheese sandwiches on the griddle until nicely toasted on the surface and the cheese inside is melted.

Transfer the sandwiches to a foil pan and place the pan on the opposite side of the grill.

You might also enjoy: Bacon Jam Smash Burger

Season the beef patties with Cattleman’s Grill Tuscan Steak Seasoning.

Place each patty on the grill and smash until the patty is wide enough to fill the grilled cheese buns. Once the patty is smashed, do not continue to apply force, just let it cook until a crust is formed. Then, flip the burgers and immediately add a slice of American cheese to each patty. Continue cooking until a crust is formed on the bottom of the patty. Remove from the grill.

To build the burgers, first lay out one grilled cheese. Spread the top of the sandwich with Koslik’s Amazing Maple Mustard. Top the mustard with diced onion and Holmes Made Dad’s Spicy Garlic Dill Pickles. Then add the burger patties, and finally a second grilled cheese.

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Fresh ground beef brisket patties, American and pepper jack cheeses, bacon, smoky mustard grilled onions & cowboy sauce on a brioche bun. Giddy up! This is the Cowboy Brisket Burger!

Cowboy Brisket Burger

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Yield 4 burgers

Ingredients

• 2 lb ground brisket


• R Butts R Smokin’ R Beef Rub


• 8 slices American cheese


• 8 slices pepper jack cheese


• 8 slices bacon


• 1 cup iceberg lettuce, shredded


• 4 brioche buns


• Clarified butter for toasting buns

For the grilled onions:

• 1 tbsp clarified butter


• 1 large yellow onion, halved, sliced 1/8” thick


• Noble Saltworks Hickory Smoked Finishing Salt


• 1/2 cup Holmes Made Smoky Cowboy Mustard

For the Cowboy Sauce:

• 1/2 cup mayonnaise


• 1/4 cup Firebug Mild Grillin’ Sauce


• 1 tbsp pickle juice

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Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF, set up with the diffuser removed and the YS Cast Iron Griddle in place over the firebox.

To make the cowboy sauce, combine all ingredients and whisk well to combine. Store in the refrigerator for up to one week.

To make the grilled onions, melt the clarified butter on the YS Cast Iron Skillet. Add the sliced onions. Season with a few shakes of Noble Saltworks Hickory Smoked Finishing Salt. Toss and cook until softened and slightly caramelized. Transfer from the grill to an 8” Lodge Cast Iron Skillet. Add the Holmes Made Smoky Cowboy Mustard to the onions and let cook down on the right side of the grill for about 5 minutes. Remove from the grill.

Cook the bacon on the griddle to desired doneness. Remove and reserve.

You might also enjoy: Brisket Tacos with Smoked Salsa

Form the ground brisket into 8 equal (1/4 lb) patties.

Place the patties on the griddle and smash to the width of your brioche buns. Season the side facing up with the R Butts R Smokin’ R Beef Rub. When a nice crust is formed on the bottom of the beef patty, flip the burger. Top each patty with a slice of American and pepper jack cheeses. Place two half slices of bacon on top of each patty, as well. Continue cooking until the internal temperature reaches 150º. Remove from the grill.

Spread the bottom of each toasted brioche bun with Cowboy Sauce. Add the shredded lettuce to the bottom bun. Place two bacon, cheese and brisket patties on each bun. Top the the Smoky Cowboy Mustard Caramelized Onions, and the top bun.

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In episode 2 of Red, White & Que, the atbbq.com crew visits Stroot Locker in Mulvane, Kansas where Butcher Justin Stroot breaks down a half hog into its primal cuts. Back at All Things Barbecue Chef Tom then smokes the whole shoulder and prepares a Pulled Pork Beer Can Cheeseburger.

Pulled Pork Beer Can Cheeseburger

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Ingredients

• 2 lb 80/20 ground beef


• 3-4 cups pulled pork


• 4 slices gouda cheese


• Thin sliced red onion


• 4 onion buns

For the Beer Cheese Sauce:

• 1 cup heavy whipping cream


• 8 oz white American cheese, grated


• 4 oz smoked cheddar, grated


• 1 can of light/wheat beer


• 2 tbsp Holmes Made Smoky Cowboy Mustard


• 4 tsp cornstarch


• Killer Hogs Hot Sauce, to taste


• Noble Saltworks Smoked Salt


• Fresh ground black pepper

For the BBQ Slaw:

• 4 cups slaw mix


• 1/2 cup pickled jalapeños, diced


• 1/2 cup mayonnaise


• 2 tbsp Big Rick’s Jalapeño Honey Mustard


• 2 tbsp Firebug Hot Grillin’ Sauce


• Killer Hogs The BBQ Rub, to taste

For the pulled pork:

• 1 whole pork shoulder, skin off


• Smoke on Wheels Pork Marinade & Injection


• Plowboys BBQ Yardbird Rub

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Instructions

To make the pulled pork, preheat your Yoder Smokers YS640s Pellet Grill to 340ºF, set up for indirect grilling. Trim the fat cap from the pork shoulder, as well as any stringy tissues. Inject the shoulder in a grid pattern with the Smoke on Wheels Pork Marinade & Injection. Season generously with Plowboys BBQ Yardbird Rub.

Roast the pork until a dark mahogany bark is formed, about 4 - 4.5 hours. Wrap tightly in Yoder Smokers Butcher Paper. Return to the grill and continue cooking until the internal temperature exceeds 200ºF, and the meat is tender enough to shred. Remove from the grill and rest 30 minutes before pulling the meat from the bones.

To make the BBQ Slaw, combine all ingredients in a bowl and mix well. Store in the refrigerator until ready to use. It’s best to assemble the slaw hours before serving, even the day before.

To make the beer cheese sauce, ring the cream, 1 cup of the beer and the mustard to a simmer. Slowly whisk in cheeses. Combine the cornstarch with 2 tablespoons of the remaining beer and whisk together. Pour the mixture into the sauce and continue cooking and whisking until the sauce is thickened. Season with hot sauce, salt and pepper to taste.

To make the Beer Can Cheeseburger, first stabilize your Yoder Smokers YS640s Pellet Grill at 275ºF.

Divide the beef into 4 (1/2 lb) balls. Press a beer can into the center of each ball and form a sort of bowl around the bottom of the can. Remove the can from the meat. Wrap a slice of bacon around each patty. Fill the burger bowl with pulled pork and beer cheese sauce. You won’t need all of the beer cheese sauce, so save the leftover sauce to reheat for topping the burger. Top each burger with a slice of smoked gouda. Place a little more pulled pork on top of each slice of cheese.

Smoke the Pulled Pork Beer Can Cheeseburgers until the internal temperature of the inside of the beef patty reaches 160ºF. Remove from the grill.

To build the burgers, cover the toasted bottom bun with the BBQ Slaw. Place the Pulled Pork Beer Can Cheeseburger on top of the slaw. Top the burger with more of the beer cheese sauce, as well as the thin sliced red onions, then the top toasted onion bun.