Grilled Jalapeño Stuffed Bison Burger
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.
Prep Time
15 Min
Cook Time
20 Min
Pellets
Mesquite
Ingredients
Number of People Serving
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 8 Ounce | cream cheese |
| 6 | jalapeño, diced |
| 8 Slices | bacon |
| 2 Tablespoon | onion, minced |
| 2 Pound | Snake River Farms Ground Beef or Bison |
| As Needed | salt |
| As Needed | black pepper |
| 4 | hamburger buns |
Step
1
For the Filling: In a mixing bowl, combine the cream cheese, jalapeños, bacon and minced onion.
2
Divide the ground bison into 8 portions and form each into a patty.
3
Put a generous spoonful of the cream cheese filling on 4 of the patties. Top with the remaining patties.
4
Dip your hands in cold water, then gently press the seams together to completely enclose the filling.
5
Reshape the patties as needed, using a light touch. Transfer to a plate and cover loosely with plastic wrap. Refrigerate for one hour.
6
Just before cooking, season both sides of the patties with salt and pepper.
7
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
500 ˚F / 260 ˚C
00:15
8
Arrange the bison patties on the grill grate and cook, turning once, until the internal temperature reaches 160℉, about 20 minutes
500 ˚F / 260 ˚C
160 ˚F / 71 ˚C
00:20
9
Place the burger on the bottom half of each bun with condiments of your choice and top with reserved bacon strips and pickled jalapeño slices. Enjoy!
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