Page 6 - February 2022 Barbecue News Magazine

Ray Sheehan
Published Author BBQ Buddha Ray@BBQBuddha.com
Ingredients:
1lb. 80/20 ground beef
1 tbsp Worcester- shire sauce
Kosher salt
Freshly ground black pepper
8 slices classic cut bacon
4 slices cheese, American or Ched- dar
BBQ sauce-use your favorite sauce
Burger buns (optional)
Optional toppings:
lettuce, tomato, onion, pickles, cheese, mayonnaise
Fire up the grill:
Set up a charcoal grill for 2-zone cooking: Light a charcoal chimney, and when the edges of the charcoal at the top of the chimney begin to ash over, dump the pile of hot coals onto 1 side of the grill to form your hot side (direct cook- ing), leaving the other side empty to form your cool side (indirect cooking), forming 2 zones.
Directions:
In a large bowl combine the ground beef with the Worces- tershire sauce. Divide the meat into 4 equal sized patties, and season them with salt and pepper.
Weave four of the bacon strips together. Place one burger patty down on the middle of the bacon weave, and top with two slices of cheese. Place the second patty on top and pinch together the outside edges to seal the sides. Pull the strips up and around the burger to encase it in the bacon. Repeat with the remaining ingredients to make two burg- ers.
Once the grill comes up to temperature (375F-400F), place
BarbecueNews.com - 6
FEBRUARY 2022
Bacon wrapped
cheese stuffed
BBQ Burgers
the burgers with the loose end side of the bacon face down, directly on the hot side of the grill. Cook for three to four minutes then, using a spatula carefully move the burgers to the indirect heat side of the grill. Close the lid and con- tinue to cook until the bacon is cooked through, and the burgers reach an internal temperature of 160F, about 20 minutes. Brush the burgers with barbecue sauce to glaze in the last five minutes of cooking.
Transfer the burger patties to a platter and allow them to rest for five minutes before serving.