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
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
Filling
| 8 Ounce | cream cheese, room temperature |
| 6 | fresh jalapeño peppers, seeded and finely diced |
| 2 Tablespoon | yellow onion, minced |
| 4 Pieces | sliced bacon, cooked, crumbled or diced |
main
| 2 Pound | ground bison, or ground chuck, 80/20 lean |
| As Needed | Salt |
| As Needed | freshly ground black pepper |
| 4 | hamburger buns, for serving |
| Pickled jalapeño slices, for serving | |
| 4 | pieces sliced bacon, cooked, for serving |
| Toppings of your choice, for serving |
Steps
1
Make the filling. In a medium bowl, add the cream cheese, jalapeños, bacon and minced onion and stir to combine.
2
Divide the ground bison into 8 portions, and form each into a patty. Place a generous spoonful of the cream cheese filling on 4 of the patties. Top with the remaining patties. Dip your hands in cold water, then gently press the seams together to completely enclose the filling.
3
Reshape the patties as needed, and transfer to a plate. Cover loosely with plastic wrap. Refrigerate for one hour.
4
When ready to cook, set the Traeger temperature to 500°F and preheat with the lid closed for 15 minutes.
500 ˚F / 260 ˚C
00:15
5
Season both sides of the burger patties with salt and pepper.
6
Place the bison patties directly on the grill grates. Close the lid and cook, turning once, until the internal temperature reaches 160℉, about 20 minutes.
500 ˚F / 260 ˚C
160 ˚F / 71 ˚C
00:20
7
Remove the burgers from the grill. Place a burger on the bottom half of each bun with the condiments of your choice and top with reserved bacon strips, and pickled jalapeño slices. Enjoy!
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