Asiago Jalapeno Bagel Burger

A mouthful not only in the title of this one, but a delicious mouthful when biting into this mammoth of a burger.  There are always different ways to serve up burgers, and for the last year or so I have been going with the smashed burger route on a large cast iron skillet. I’ve said it before, but anytime I ask my kids what they would like to eat, the oldest always shouts out ‘burgers’. As my wife had other plans to help out with her parents this past weekend, I decided to opt-in on the burger suggestion as it was only going to be me and my son hanging out that night.

So, as I went to the store to shop for the ingredients, I decided that I would get some nice rolls from the bakery. I was going to buy two of these awesome butter top buns that are just perfect when holding up to big, juicy burgers, but then something grabbed my attention; the asiago jalapeno bagel. I’ve never thought of using a bagel as the bun, but now after experimenting with it, I’m sold.

Asiago Jalapeno Bagel Burger

Now you can go any direction with your burger, whether plain, cheese, onions, etc, but I thought this one worked out well.

Let’s get started.

Ingredients: (makes one serving)

  • 1/2 lb ground chuck
  • 3/4 inch sliced red onion
  • 2 slices of cooked bacon
  • 2 slices of American Cheese
  • head lettuce to your liking
  • 1 Asiago Jalapeno Bagel, sliced
  • pickles to your liking
  • brown gravy, optional
  • salt, to taste
  • cracked black pepper, to taste

Start by forming your patty and season both sides generously with salt and pepper. While those rest, prepare the rest of your ingredients, as well as get your charcoal lit for your grill. If you are not using charcoal, then use your gas grill, or stove and large skillet. Again, no preference here.

Once your grill is nice and hot, add the burger. Cook to your desired temperature (I prefer medium with a bit of warm pink in the center), but when you flip, add the American cheese to get it nice and melted.

I also place the onion on the grill for a few minutes, as well as the asiago jalapeno bagel to warm those through.

asiago-jalapeno-bagel-burger-ingredients

Now I stated brown gravy. If you don’t have any, don’t worry (but it did give a nice, additional flavor to this burger. I only used it because I had some leftover from making my poutine potato skins.

Let’s build this burger.

Take the bottom part of your bagel and smear the warm brown gravy onto it. Add the sliced red onion, the bacon, the burger, the lettuce, and then a couple of pickles. Top with the top of the bagel, press down, then get into this thing.

I was blown away with every bite. The bagel in itself was exceptionally good, but the combination of all of this, along with some of that mild bite from the jalapeno, just made this one of my favorite burgers. I’ve made enough in my time, but seriously this is up there as being on of my top favorites. So the next time you are cooking burgers, think of the bagel as the bun. It was a real game changer. I hope you enjoy!

Asiago Jalapeno Bagel Burger
Author: 
 
Ingredients
  • ½ lb ground chuck
  • ¾ inch sliced red onion
  • 2 slices of cooked bacon
  • 2 slices of American Cheese
  • head lettuce to your liking
  • 1 Asiago Jalapeno Bagel, sliced
  • pickles to your liking
  • brown gravy, optional
  • salt, to taste
  • cracked black pepper, to taste
Instructions
  1. Start by forming your patty and season both sides generously with salt and pepper. While those rest, prepare the rest of your ingredients, as well as get your charcoal lit for your grill. If you are not using charcoal, then use your gas grill, or stove and large skillet. Again, no preference here.
  2. Once your grill is nice and hot, add the burger. Cook to your desired temperature (I prefer medium with a bit of warm pink in the center), but when you flip, add the American cheese to get it nice and melted.
  3. I also place the onion on the grill for a few minutes, as well as the asiago jalapeno bagel to warm those through.
  4. Now I stated brown gravy. If you don’t have any, don’t worry (but it did give a nice, additional flavor to this burger. I only used it because I had some leftover from making my poutine potato skins.
  5. Let’s build this burger.
  6. Take the bottom part of your bagel and smear the warm brown gravy onto it. Add the sliced red onion, the bacon, the burger, the lettuce, and then a couple of pickles. Top with the top of the bagel, press down, then get into this thing.

 

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Bacon Wrapped Fatty

I know the name of this recipe is pretty hilarious, but recently I joined an online barbecue forum, and everyone was talking about the ‘fatty’. I can see why they call it that, most likely due to all of the bacon, and pork, but trust me on this one, this thing is nothing but awesome. There are a few great things about making this, as one you get to make a bacon weave, lay out some great ground pork, and stuff the pork with whatever you have in mind, then roll it up, and place it on the smoker. I got really excited when making this, and the end result was something my entire family loved.

Bacon Wrapped Fatty Recipe

Let’s get started.

Ingredients:

  • 16 slices of bacon
  • 2 lbs Italian sausage, or ground pork
  • 2 jalapeno peppers, seeded and diced
  • 3 small cremini mushrooms, chopped
  • 1 small onion, diced
  • 4 basil leaves, chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups of shredded mozzarella cheese
  • pizza sauce
  • salt and pepper to taste
  • wax paper
  • gallon size sealable bag
  • smoker

Now let me start by saying you can stuff this however you want. I went more of an Italian style stuffing because I wanted to finish the bacon wrapped fatty with pizza sauce rather than barbecue sauce, but take the general layout here and make it your own.

Start by making your bacon weave. I will not go over those details, but it only takes a few minutes. There are many online instructions how to make one. One resource is this one, on YouTube.

Once the bacon weave is made, lay it on a large sheet of wax paper.  Next add the Italian sausage to a sealable plastic bag, and with a rolling pin, gently roll the sausage back and forth and side to side to level it out.

Once the pork is nice and even, using a scissors, cut along side the edges of the bag. Carefully flip it over and onto the second piece of wax paper.

How to make a bacon wrapped fatty

Add the mushrooms, garlic, onion, cheese, and jalapenos to the top, center of the flattened sausage. Carefully start rolling the pork mixture into a log using the wax paper as your guide. Once you have it in log form, using your hands, seal up the edges, then add the log onto the top of the bacon.

Repeat the process with the bacon. Now you have a bacon and pork log!

Place this onto your smoker. It’s going to smoke for a few hours. I smoked it on low for about 3 hours, then finished in the oven after lathering some pizza sauce onto it. You want the internal temperature of the pork to be about 165.

Smoked Fatty

When you are ready to serve, slice into rounds, and serve with any of your favorite sides.

The end result is a great smoky flavor, along with an exterior of crispy bacon, and an interior of super tender pork, melted cheese, and great vegetables. It was surprising, to say the least, how great this was. I had it as a sandwich the following day, and don’t even get me started on that one! If you are looking for a new item to put on your smoker, and one that will serve many, give this one a shot. Hope you enjoy!

Bacon Wrapped Fatty
Author: 
Recipe type: Barbecue
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 16 slices of bacon
  • 2 lbs Italian sausage, or ground pork
  • 2 jalapeno peppers, seeded and diced
  • 3 small cremini mushrooms, chopped
  • 1 small onion, diced
  • 4 basil leaves, chopped
  • 2 cloves garlic, minced
  • 1½ cups of shredded mozzarella cheese
  • pizza sauce
  • salt and pepper to taste
  • wax paper
  • gallon size sealable bag
  • smoker
Instructions
  1. Start by making your bacon weave. I will not go over those details, but it only takes a few minutes. There are many online instructions how to make one. One resource is this one, on YouTube.
  2. Once the bacon weave is made, lay it on a large sheet of wax paper. Next add the Italian sausage to a sealable plastic bag, and with a rolling pin, gently roll the sausage back and forth and side to side to level it out.
  3. Once the pork is nice and even, using a scissors, cut along side the edges of the bag. Carefully flip it over and onto the second piece of wax paper.
  4. Add the mushrooms, garlic, onion, cheese, and jalapenos to the top, center of the flattened sausage. Carefully start rolling the pork mixture into a log using the wax paper as your guide. Once you have it in log form, using your hands, seal up the edges, then add the log onto the top of the bacon.
  5. Repeat the process with the bacon. Now you have a bacon and pork log!
  6. Place this onto your smoker. It’s going to smoke for a few hours. I smoked it on low for about 3 hours, then finished in the oven after lathering some pizza sauce onto it. You want the internal temperature of the pork to be about 165.
  7. When you are ready to serve, slice into rounds, and serve with any of your favorite sides.

 

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Smoked Bacon Wrapped Jalapeño Poppers

I’m a big fan of jalapeño poppers, however I am probably the only one in my house that does love them, and with that said, I don’t get to eat them all that often. Regardless, there are occasions, such as this past weekend that allowed me to come up with these smoked bacon wrapped jalapeño poppers. Jalapeño poppers themselves are really good, but the addition of a slow smoke made these things even better.

Smoked Bacon Wrapped Jalapeño Poppers

Unfortunately, I only had a couple of jalapeño peppers leftover from another recipe I was working on, and I say unfortunately because after eating these, they were awesome. Regardless, let’s get started.

Ingredients:

  • 2 whole jalapeño peppers, stems removed, and cored
  • 2 slices of bacon
  • 3 tbsp whipped cream cheese
  • 3 tbsp shredded mozzarella cheese
  • smoker

Start by mixing the two cheese together in a small bowl. To each jalapeño pepper, carefully stuff each one with the cheese mixture.

How to make smoked bacon wrapped jalapeno poppers

Take a piece of bacon, and lengthwise, wrap the stuffed jalapeño pepper. You could secure with a toothpick if you desire, however I did not need to do that.

Place onto your smoker, and cook until the bacon is slightly crispy.

Smoked Bacon Wrapped Jalapeno Poppers

The end result is awesome. You get a bit of the smokiness, nothing too overpowering, with a slightly crispy exterior of the bacon, and really tender jalapeño pepper. The creaminess of the cheeses brings it together as well. I know the next time I get my smoker going, I will be making these again, and in my opinion, they were better than the classic jalapeño popper!

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Loaded Pizza Rolls

The weekends around my house always yield a few things. Time with the kids, creative and fun cooking, and laundry. As we recently wrapped up football season, I decided to make a fun appetizer that I knew would be a hit with my wife, and possibly my kids. In the past I have made these stuffed pepperoni rolls which are so incredibly addictive, and with that in mind, I decided to take those, or at least the concept to another level. This recipe uses simple, frozen bread rolls and stuffed with an array of ingredients. The cool thing about making these is that you can make them how you would want your pizza, and to me, that’s pretty awesome.

Loaded Pizza Rolls

These are perfect bites, not only for a football game, but heck, any Saturday or Sunday afternoon. Did I mention how easy they are to make?

Let’s get started.

Ingredients:

  • 4 slices of bacon, chopped and cooked until crisp
  • 1/2 cup pepperoni, diced, and cooked until slightly crisp
  • 1 1/2 cups shredded mozzarella cheese
  • 3/4 cup shredded colby jack cheese, to finish
  • 1/2 green bell pepper, diced
  • 1/2 stick of unsalted butter, melted
  • 1 tbsp Italian seasoning
  • 1 tsp garlic powder
  • Rhodes dinner rolls, thawed
  • 1/4 cup all purpose flour

Again, you have options here for your stuffing, so go with what you love. You want mushrooms and onions? Go for it. That’s the beauty of cooking.

Preheat your oven to 375 degrees.

Melt the butter in a bowl along with the Italian seasoning and garlic powder. Once melted, give it a good stir, and set to the side.

Start by dusting a work area with flour. Take one of your thawed dinner rolls, place it onto the work surface, and gently roll it out with a rolling pin. You want it about a 1/4 inch thick or so.

How to make loaded pizza rolls

Next, take a bit of everything, enough where you think it will fit, and then fold over the bread and pinch to seal them. Some of them may open up. Don’t worry, it’s OK. When they bake it just gets even better.

Add the stuffed pizza bread to a baking dish, and continue with however many you would like to make. I made eleven of them.

Drizzle all of the rolls with that butter mixture, then top with the colby jack cheese.

Bake in the oven until the cheese is super bubbly and the bread is cooked through, about 15-20 minutes.

Dig in. It’s almost like monkey bread which always works in my favor, but loaded with everything pizza in a roll form. Super yummy, fun, and perfect for watching a game. My wife and I loved these, but the kids, well, they saw that bell pepper and turned away. Their loss. Hope you enjoy!

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