Cherry Bomb Burger
The cream of the crop with a cherry on top! This heavyweight is 1/2 lb patty throwing a sharp jab of blue cheese, that dances with a sweet and spicy explosion of our Cherry Bomb BBQ sauce and a final uppercut of pickled jalapeños. It's DA BOMB!
Cherry Bomb Burger
PS Seasoning
4
30 minutes
30 minutes
American
Beef
The cream of the crop with a cherry on top! This heavyweight is 1/2 lb patty throwing a sharp jab of blue cheese, that dances with a sweet and spicy explosion of our Cherry Bomb BBQ sauce and a final uppercut of pickled jalapeños. It's DA BOMB!
Ingredients
2 Lb Ground Beef
8 Slices Bacon- Cooked
1 1/4 Cup Cherry Bomb Door County Cherry BBQ
8 Oz Roquefort Blue Cheese
2 T On The Rocks Bourbon Pepper
4 Pretzel Buns
Pickled Jalapeños:
1 Lb Jalapeños
2/3 Cup Apple Cider Vinegar
2 Cups Granulated Sugar
1 T Lumber Jack Hickory Maple
Directions
To make the candied jalapeños, combine the sugar, apple cider vinegar and lumber jack seasoning in a sauce pot and bring to a boil.
Reduce to a simmer and cook for 4 minutes.
While the mixture is simmering, slice the jalapeños into 1/4” slices, discarding the stems.
Add the jalapeno slices to the simmering vinegar mix and bring to a boil. Then reduce to a simmer and cook for 5 minutes.
Carefully drain the candied jalapeños and allow to cool and dry on a rack.
Form burger patties into 8 oz burgers. Season well with On The Rocks Seasoning. Make a dimple in the middle of the burgers to keep them from shrinking on the grill.
Grill the burgers.
When the burgers have about 3 minutes of cook time left, drizzle 1 TB of sauce on each burger and top with blue cheese. Allow to melt until the burgers come to desired temperature.
Toast the burger buns.
Build the burgers on the buns and top with bacon, candied jalapeños and more Cherry Bomb sauce.
