Carving House Bacon Burgers on the Rec Tec Bullseye

YO! So… I cannot think of something closer to my heart than BACON STUFFED BURGERS. But, for some reason, I don’t make them all that often. They’re simple to make and when prepped this way, the flavor is untouchable. Harness the flavor of our #1 selling carnivore seasoning blend, CARVING HOUSE with the convienionce and reliability of the Rec Tec Bullseye pellet grill along with the all-natural, organic ground beef from Laura’s Lean Beef (#NVREVR)!

Simple How-To… Here’s what you’ll need:

• Beef
• Bacon
• Grill

For the more advanced that take themselves a little more serious… I’ll expand:

• 1lb Laura’s Lean Ground Beef
• At least 4 Strips of Bacon: Go chat with your local butcher
• Grill: Rec Tec Bullseye
• Seasoning: Tacticalories Carving House
• Optional: Cast Iron Pan, Big Bowl, KA-BAR, temp probe, and lifted truck with tailgate for prep area

How’d I do it?

• Pre-heat Rec Tec Bullseye on high. Steady around 450*. If using cast iron pan, toss it on the grill at this time.
• Bacon prep – You have two options, 1. Cook 4 strips whole and crumble finished product OR 2. Slice 4 strips into 4 chunks each and toss in the cast iron pan. MUST USE KA-BAR or similarly unnecessarily awesome knife. BE SURE to add Carving House to the bacon for the best bacon of your life.

• Dump thawed beef into a big bowl. Add cook bacon into the bowl. Top mix with Carving House seasoning then mix well and evenly. Make 2-4 burger patties.
• Toss patties back into the cast iron pan. Cook for 5 minutes, flip once and take internal temp. Make sure to coat in the sizzling bacon grease. I prefer to pull my burgers at 135/140* for a nice medium finish. The bacon grease coating in combination with the Carving House seasoning should help give it a crispy crust with a juicy center.