Steps

• 1

  Make the filling. In a medium bowl, add the cream cheese, jalapeños, bacon and minced onion and stir to combine.

  Ingredients

  • 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

  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.

  Ingredients

  • 2 Pound ground bison, or ground chuck, 80/20 lean

• 3

  Reshape the patties as needed, and transfer to a plate. Cover loosely with plastic wrap. Refrigerate for one hour.

• 4

  When ready to cook, set the Traeger temperature to 500°F and preheat with the lid closed for 15 minutes.

  500 ˚F / 260 ˚C

• 5

  Season both sides of the burger patties with salt and pepper.

  Ingredients

  • As Needed Salt

  • As Needed freshly ground black pepper

• 6

  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

• 7

  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!

  Ingredients

  • 4  hamburger buns, for serving

  •  Pickled jalapeño slices, for serving

  • 4  pieces sliced bacon, cooked, for serving

  •  Toppings of your choice, for serving