Nick Nesgoda
Steps
- Form the ground beef into two ½-pound patties and season generously with burger seasoning.
- Preheat your grill for direct, high-heat cooking. Grill the burger patties using Bear Mountain Tailgating Blend until they reach an internal temperature of 155°F. Remove from the grill and roughly chop.
- Reduce the grill temperature to 325°F and switch to Bear Mountain Cherry Wood for a sweet, smoky flavor.
- Cook the bacon in a skillet until crispy. Remove and drain the excess grease, then chop the bacon into bite-sized pieces.
- Add the diced onion to the skillet and cook for 3–5 minutes, until softened.
- Add the chopped burger, bacon, sautéed onion, Queso Blanco, Marble Jack, cream cheese, Rotel, ketchup, mustard, Ranch seasoning, milk, and chives to a large aluminum foil pan. Stir to combine.
- Place the pan on the smoker at 325°F and cook for about 30 minutes, stirring every 10 minutes until the cheeses are completely melted and the queso is smooth and creamy.
- Remove from the smoker once the queso reaches a smooth, pourable consistency. Top with extra crispy bacon and fresh chives.
- Serve warm with tortilla chips and enjoy!
Ingredients:
- 1 lb. 80/20 ground beef
- 1 lb. bacon
- 16 oz Queso Blanco
- 8 oz Marble Jack cheese, cubed
- 8 oz cream cheese, cubed
- 1 can Rotel tomatoes with green chilies
- 2 TBSP Ketchup
- 2 TBSP Mustard
- 1 packet Ranch Seasoning
- Ninjacue All Night Dry Rub
- 1 cup 2% milk
- 1 large yellow onion, diced
- 2 TBSP chives, plus more for garnish
- Tortilla chips, for serving
watch recipe video
