Never get enough of hamburgers? Us neither. Next up: this cheeseburger dip.
You can consider this cheeseburger dip as the ‘deconstructed’ burger recipe that allows you to quickly bring the perfect taste of the best bacon-loaded cheeseburger to the table for many of your BBQ buddies. Make sure to go for those mini burger buns that you can quickly toast, as a crispy bun is just a bit easier to dip. Want to try more burger recipes? Check out the book; BBQ Snack Attack.
2 pickles, finely chopped
4 tablespoons chopped chives
Chips and small toasted burger buns
10 slices of smoked breakfast bacon
2 red onions, finely chopped
400g ground beef
250g cream cheese
125g shredded cheddar
125g shredded provolone
2 tablespoons Worcestershire sauce
2 tablespoons yellow mustard
1 teaspoon garlic granules
2 tomatoes, seeds removed, diced
Salt and freshly ground black pepper to taste
What you need:
- BBQ with a lid or smoker
- A handful of (soaked) wood chips (such as oak or hickory)
- A skillet with approximately a 25 cm diameter
How to make:
Preparation: 10 minutes
Cooking: 45 minutes
Prepare a BBQ for indirect grilling and heat it to a temperature of 160°C. Place the skillet on the BBQ and heat it thoroughly.
Fry the bacon in the skillet until it’s crispy, then remove it from the pan. Sauté the red onion and ground beef briefly in the bacon fat and mix well. In a separate bowl, combine the remaining dip ingredients thoroughly. Crumble the crispy bacon and add 2/3 of it to the ground beef mixture.
Add the soaked wood chips to the hot coals, then add the mixed ingredients to the ground beef in the skillet, stirring well. Let it cook for another 30-40 minutes on the BBQ.
Remove the skillet from the BBQ, garnish with pickles, chives, and the reserved bacon crumble, and serve with nacho chips and/or toasted mini burger buns.