Difficulty: Intermediate
Beef
Assassin Burger
Chef Curtis
Prep Time: 30 min
Cook Time: 0 min
Difficulty: Intermediate
This bold, grill-fired burger features a juicy beef patty topped with sweet-and-savory maple bacon jam and a creamy jalapeño cream cheese spread.
Instructions
- Step 1: Start your recteq and set it to 400ºF and place a cast iron skillet on the grill to preheat.
- Step 2: For the Bacon Jam, dice your bacon into small pieces and add to the cast iron skillet. Stir every few minutes until the bacon is slightly crispy. Remove the bacon from the pan and drain all the grease.
- Step 3: Place your cast iron back on the grill, add the diced garlic, brown sugar, apple cider vinegar, bourbon, maple syrup, and Ben’s Heffer Dust. Once this starts to bubble, add the bacon back to the pan, stir well and set aside.
- Step 4: For the Jalapeño Cream Cheese, combine the cream cheese, diced jalapeños, and the Chef Greg's 4 Letter Rub and stir well to combine.
- Step 5: For the burgers, form 4 patties, season each side with Ben's Heffer Dust and place on the grill. Let the burger cook for 3-5 minutes and then flip, after another 3 minutes, flip until the internal temperature of the burger is 165º degrees. Pull the burgers from the grill.
- Step 6: Time to build the burgers. On the bottom half of the bun, spread 2-3 tablespoons of the bacon jam, smear some of the jalapeño cream cheese onto the top half of the bun, and then add the burger. Enjoy!
Ingredients
Serving Sizes
Burgers
- 1 1/2 pound(s) 80/20 Ground Beef
- 4 tablespoon(s) Ben's Heffer Dust
- 4 Burger Buns
Jalapeño Cream Cheese
- 8 ounce(s) Cream Cheese
- 1 tablespoon(s) Chef Greg's 4 Letter Rub
- 2 Jalapeños, diced fine
Bacon Jam
- 1 pound(s) Bacon, diced medium
- 3 Garlic Cloves, chopped fine
- 1/2 cup(s) Brown Sugar
- 1/4 cup(s) Apple Cider Vinegar
- 1/4 cup(s) Bourbon
- 1/4 cup(s) Maple Syrup
- 1 teaspoon(s) Ben's Heffer Dust
Tools Needed
- Cast Iron Skillet
- Spatula
- 2x Wireless Probes
- Step 1: Start your recteq and set it to 400ºF and place a cast iron skillet on the grill to preheat.
- Step 2: For the Bacon Jam, dice your bacon into small pieces and add to the cast iron skillet. Stir every few minutes until the bacon is slightly crispy. Remove the bacon from the pan and drain all the grease.
- Step 3: Place your cast iron back on the grill, add the diced garlic, brown sugar, apple cider vinegar, bourbon, maple syrup, and Ben’s Heffer Dust. Once this starts to bubble, add the bacon back to the pan, stir well and set aside.
- Step 4: For the Jalapeño Cream Cheese, combine the cream cheese, diced jalapeños, and the Chef Greg's 4 Letter Rub and stir well to combine.
- Step 5: For the burgers, form 4 patties, season each side with Ben's Heffer Dust and place on the grill. Let the burger cook for 3-5 minutes and then flip, after another 3 minutes, flip until the internal temperature of the burger is 165º degrees. Pull the burgers from the grill.
- Step 6: Time to build the burgers. On the bottom half of the bun, spread 2-3 tablespoons of the bacon jam, smear some of the jalapeño cream cheese onto the top half of the bun, and then add the burger. Enjoy!
Chef Pairings
Serve hot on toasted buns with extra bacon jam on the side and pair with fries, chips, or Loaded Onion Rings.