Blueberry Jalapeño PB&J Bacon Cheeseburger

Ingredients

• 6 seasoned ground brisket burgers (or regular 80/20 ground beef)
• 12 slices of sharp cheddar cheese
• 12 slices of crispy bacon
• 6 brioche buns, toasted
• 1 1/2 cups arugula
• 3/4 cup Blueberry Jalapeno Jam
• 3/4-1 cup crunchy peanut butter
• Sliced jalapenos* optional

Instructions

1. 1

   Plug in the smoker, fill the hopper with pellets (I used a competition blend), and set the temperature to 250°F (121 °C).

2. 2

   Place the burgers on the top shelf, insert a MEATER thermometer, and smoke until the internal temp reads 110-130°F (43-54°C) – see temperature chart.

3. 3

   Remove them from the smoker onto a dish and loosely cover the dish. Remove the diffuser cover and full plate if desired. Increase the smoker temperature to 400°F (204°C). Place the burgers over the flames in the smoker. At this point, add 2 slices of cheese per burger along with the cooked bacon and sear until the internal temperature reaches your desired temp.

4. 4

   On the bottom of each toasted bun, add the arugula, then the bacon cheeseburger patty. Spread 2 generous tablespoons of chunky peanut butter on the top half of the bun.

5. 5

   On top of the burger, add 2 Tablespoons of the Blueberry Jalapeno Jam and, if desired, sliced jalapeños. Place the top of the bun on and enjoy!