Introduction: Bacon Cheeseburger Explosion
Here's a twist on the more traditional Bacon Explosion!
Step 1: Ingredients
2 pounds bacon
2 pounds ground beef
1 8 oz package shredded or sliced cheese
Condiments (hot sauce, jalapenos, barbecue sauce, etc)
Wood chips for smoking (hickory or apple work well)
Step 2: Weave a Bacon Base
Take the bacon and weave a square bacon base. Try to make the weave as tight as possible.
Step 3: Add the Beef
Add ground beef onto the bacon base. Spread beef evenly across the base, making sure to spread beef to the edges of the weave.
Step 4: Add Layer of Cheese
Add layer of cheese on top of beef. I used Swiss cheese slices to create a Barbecue Bacon Swiss Cheeseburger Explosion, and shredded Queso Quesadilla cheese for a Southwestern Bacon Cheeseburger Explosion.
Step 5: Add Condiments
Add any additional condiments on top of layer of cheese. I added barbecue sauce for the barbecue Swiss version, and fried jalapenos and hot sauce for the Southwestern version.
Step 6: Roll It Up
Roll the Cheeseburger Explosion into a tube shape. I found it to be easier to first roll the layer of ground beef by itself into a tube shape and then roll the bacon rather than trying to roll the entire Cheeseburger Explosion at once. Once rolled, rub barbecue seasoning on outer bacon layer.
Step 7: Smoke
Preheat smoker to 225 degrees. Smoke until internal temperature reaches 165 degrees, usually about 1 hour per inch in diameter (mine took about 3 hours).
Step 8: Done!
Remove from smoker. Slice and serve.
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