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Burgers definitely don’t have to be complicated to taste great. But, they do need to be messy, in my opinion. When I take a bite I want a bit of juice running down my arm. And some tasty sauce dripping onto the plate. These fire pit burgers are definitely not complicated, and they are a bit messy thanks to plenty of chipotle mayonnaise, which brings just enough smoky heat to make for bite-after-bite of deliciousness.
For a little extra kick, mix some finely minced jalapenos in with the ground beef before forming the patties. You can also substitute habanero Jack cheese for the pepper Jack. That’ll definitely up the spice level on your Fire Pit burgers!
Whether I’m making a huge batch of burgers or just a few, I like to use my Weber press to get my patties all the same size and thickness.
Make sure you get your cheese good and melted! The key is to put it on top of the patties before they are done, timing it perfectly so the cheese is perfectly melted at the same moment that the burgers are done to perfection. A burger dome can help get your cheese melted a bit quicker, too!
Also try my Cowboy Big Mac Smash burgers.
Fire Pit Burgers
- 1 pound ground beef I prefer 85/15 mix
- 3 hamburger buns
- Chipotle mayonnaise make your own by combining mayonnaise and chopped chipotles in adobo sauce
- Green leaf lettuce
- 3 slices pepper Jack cheese
- 6 slices bacon cooked until just starting to get crispy
- 1 tomato sliced
- 6 slices red onion I like to soak my onions in cold water for 10 minutes before draining and adding to the burgers to mellow them out a little bit.
- Form beef into 3 equally-sized patties. Cook as desired. I prefer to grill mine or cook them on a griddle.
- Toast the buns as desired.
- Slather the buns with the chipotle mayonnaise. Don’t be shy with it.
- Add the lettuce to the buns. I like to put my lettuce under the patties. It helps keep the bottom bun from getting soggy.
- Top patties with cheese and add to buns.
- Add the bacon, tomato and onion and serve.
Nutritional values are approximate.