By Traeger Kitchen
A bacon-wrapped jalapeño popper stuffed inside a bison burger. You read that right. This is the definition of next level Traegering.
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|8 Ounce||cream cheese, room temperature|
|6||fresh jalapeño peppers, seeded and finely diced|
|2 Tablespoon||yellow onion, minced|
|4 Pieces||sliced bacon, cooked, crumbled or diced|
|2 Pound||ground bison, or ground chuck, 80/20 lean|
|As Needed||freshly ground black pepper|
|4||hamburger buns, for serving|
|Pickled jalapeño slices, for serving|
|4||pieces sliced bacon, cooked, for serving|
|Toppings of your choice, for serving|
Make the filling. In a medium bowl, add the cream cheese, jalapeños, bacon and minced onion and stir to combine.
8 Ounce cream cheese, room temperature
6 fresh jalapeño peppers, seeded and finely diced
2 Tablespoon yellow onion, minced
4 Pieces sliced bacon, cooked, crumbled or diced
Divide the ground bison into 8 portions, and form each into a patty. Place 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.
2 Pound ground bison, or ground chuck, 80/20 lean
Reshape the patties as needed, and transfer to a plate. Cover loosely with plastic wrap. Refrigerate for one hour.
When ready to cook, set the Traeger temperature to 500°F and preheat with the lid closed for 15 minutes.
500 ˚F / 260 ˚C
Season both sides of the burger patties with salt and pepper.
As Needed Salt
As Needed freshly ground black pepper
Place the bison patties directly on the grill grates. Close the lid and cook, turning once, until the internal temperature reaches 160℉, about 20 minutes.
500 ˚F / 260 ˚C
160 ˚F / 71 ˚C
Remove the burgers from the grill. Place a burger on the bottom half of each bun with the condiments of your choice and top with reserved bacon strips, and pickled jalapeño slices. Enjoy!
4 hamburger buns, for serving
Pickled jalapeño slices, for serving
4 pieces sliced bacon, cooked, for serving
Toppings of your choice, for serving