Recipes

Prep

1. Mix the ground beef with the chopped onions and SPG. The onions add moisture so the burgers don't dry out.
2. Form into big patties, a little over a half pound each.

Smoke the Bacon

1. Set up the charcoal grill for two-zone cooking.
2. Lay the bacon on the indirect side, add a chunk of apple wood and slow smoke until it has good color and crisps up.

Beer Bath

1. Place the patties in a cast iron pan and pour in beer until they are about halfway covered.
2. Bring to a gentle simmer on a gas burner or the grill, about 5 minutes per side, flipping carefully to keep them together.

Sear It

1. Move the patties directly over the hot charcoal and sear both sides until nice and dark, a few minutes per side.
2. Pull the burgers to the side and let them reach 160°F.
3. Toast the brioche buns on the grill, watching so they don't burn.
4. Lay cheddar slices on the burgers to melt.

Finish & Serve

1. Build each burger with Brewers Blend BBQ Sauce on the bun, the cheeseburger, smoked bacon and roasted peppers if you like.