Sauced & Cheese Stuffed Burger
Preheat grill. If using a charcoal grill, try our Blues Hog Premium Charcoal Briquettes for long lasting heat and better tasting meat.
Shape ground beef into 8 large, round patties.
Cutting colby jack slices into quarters, place your desired amount of cheese on 4 of the patties. Take the other patties and lay one on top of each cheese stacked patty. Pinch the sides together and shape into one large patty so the cheese is fully encased.
Generously season patties with Bold & Beefy Seasoning and place over direct heat on a preheated grill.
Use a spatula to flip the burgers over. Add more Bold and Beffy to season the other side for boosted flavor. Cook to desired doneness, following this internal temperature guide:
Rare - cook for 4 minutes or an internal temperature of 125°F
Medium-rare - cook for 5 minutes or an internal temperature of 135°F
Medium - cook for 6 to 7 minutes or an internal temperature of 145°F
Well-done - cook for 8 to 9 minutes or an internal temperature of 160 °F
While the burgers are cooking, lay bacon in a sheet pan and cover in brown sugar. Cook over the grill along side burgers or in a 400º oven for 20 minutes.
Move burgers from direct heat and into some sort of pan because this is about to get a bit messy. Cover each patty in Raspberry Chipotle Barbecue Sauce. Let the burgers sit in the sauce for 5- 10 minutes to get a good tacky glaze. Keep a close eye cause the sugar may burn easy.
While your grill is hot, butter all sides of the buns and toast them over direct heat. This is quick and should only take 2-3 minutes. These burn easily as well, so keep a close eye.
When everything is ready, transfer burgers to the bottom buns and top with bacon, lettuce, tomato, pickles, and mayo.
Serve and enjoy!