@alfskitchen: This burger won 2nd place at the Open Fire MeatUp for a reason!! Now me and the @Midwest Fresh team are heading to the @Bear & Burton's invitational in a few days with our eyes set on 1st!! Here’s a list of exactly what we used for this burger and how to make it! Ingredients: • 80/20 or 75/25 ground beef - @Booth Creek Wagyu • @Hardcore Carnivore Texas jalapeno Salt • cream cheese - @Philly Cream Cheese • Jalapenos, thinly sliced • American Cheese - @New School Quality American 🧀 • 2 parts MW Fresh Spicy Bacon Jam • 1 part seedless raspberry jam • potato rolls Equipment: • @webergrill_official Kettle for smoking and with the griddle insert • @Jealous Devil - Briquettes, lump, and Flex • @Cambro for storing the smoked beef after its off the smoker • @theburgersmasher • @Messermeister - bread knife and prep 1. Start by getting the kettle setup as a smoker by lining coals on one side, lighting one end, and laying JD Flex fuel on top spread apart. Then score and seasoning the cream cheese to smoke at 200°F 2. Form the beef into 3.5 oz balls, and place on the smoker as well for 30 mins using the same setup as before. Then fire up lump charcoal for the griddles. 3. Remove the cream cheese and beef, then smash the beef into the cooktop, season, and then place down thinly sliced jalapeños. 60 seconds after smashing, scrape and flip each patty then top with American cheese. Let that melt, and remove. 4. The burger sauce is 2 parts spicy @mw.fresh bacon jam to 1 part raspberry jam. Mix and set aside. 5. The steamed martins potato roll gets cream cheese on the bottom, the jalapeno Pattie’s, then a generous spread of the jam sauce on top! Enjoy!! #smashburger #burger #burgerlover #jalapenopoppers #openfire

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Region: US

Saturday 28 February 2026 22:31:54 GMT