Smokehouse Barbecue Bacon Burger
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This Barbecue Bacon Burger is our #1 all-time favorite burger recipe!! It’s a sensationally smoky burger loaded with bacon, homemade barbecue sauce, and beer cheese — it most definitely lives up to the name smokehouse burger! Easy to make in just 30 minutes too.
Table of Contents
Barbecue Bacon Burger
Welcome to the smokehouse, Slow Roasters. This is THE burger to wake up your taste buds!
From the smokehouse flavors to the bacon and BBQ sauce, flowing all the way down a river of beer cheese, this barbecue bacon burger will have your mouth watering at first sight!
At least, that’s what I was hoping for when I came up with this one for Chad’s birthday.
I knew it had to be bold and passionate (like me)… it also had to be big, flavorful, and loaded with cheese and bacon for my man.
Well, I think it did the trick. Chad looked like a kid on Christmas morning when he saw this baby.
Once he took his first bite, his eyes rolled back in his head and the air was filled with mmm’s. I love that sound!
It makes sense — with 8 ounces of ground chuck perfectly spiced with chipotle chile pepper served over a bed of sweet and spicy homemade barbecue sauce, then topped with a scoop of luscious beer cheddar sauce and 4 bacon strips all on a toasted ciabatta roll… this barbecue bacon cheeseburger is the definition of burger heaven!!
I have a TON of other recipes to try. For an even quicker burger, try my air fryer burger recipe. Or, break out the smoker and whip up some super easy smoked burgers instead.
You could even make a Philly cheesesteak-inspired burger, or how about some cowboy burgers topped with onion rings? I told you I have a bunch to choose from!
Ingredient Notes and Substitutions
- Ground Chuck – An 80/20 blend of meat to fat is your best bet for juicy and flavorful results!
- Barbecue Sauce – We’re using TSRI’s signature barbecue sauce here! Smoky and perfectly sweet, it’s ready in just about 15 minutes.
If you don’t have time, your preferred store-bought sauce will work. - Beer Cheddar Cheese Sauce – Just like the barbecue sauce, you can make my beer cheddar cheese sauce recipe or you can go store-bought.
- Bacon – Make sure it’s cooked before you get started! I love making bacon in the oven myself. There’s so much less of a mess.
- Chipotle Chile Pepper – The main flavor maker in my smokehouse burger recipe! It brings a smoky heat that enhances the barbecue flavor and it is so good.
Smoked paprika is a good substitute if you don’t want the heat, while cayenne pepper works if you want to skip some of the smokiness. - Ground Cumin – Adds warmth to the patties and also complements the chipotle pepper.
- Peppercorn Blend – I love a good blend that features black, white, green, and pink peppercorns! It’s a bit more complex than regular ground black pepper, though that can be used as a sub.
- Ciabatta Rolls – Sturdy enough to hold all of the juicy, cheesy toppings but light enough that it doesn’t overpower the other ingredients!
Make sure to toast them first so they don’t become too soggy.
Tips and Tricks to Make the Perfect Barbecue Bacon Cheeseburger
- Handle the ground chuck with care.
Don’t overwork the ground beef when forming your patties! This will ultimately cause the protein to break down which will give you a chewy and tough texture.
Shape with minimal handling and you shouldn’t run into this issue.
- Season just before cooking.
I know it’s tempting to mix the seasoning right into the smokehouse burger patties, but it’s best to sprinkle it on just before grilling.
Mixing salt into the meat ahead of time will draw out moisture, leaving you with dense burgers instead of juicy ones!
- Make an indentation in the center of each patty.
Burgers tend to puff up a little in the center while cooking — it makes it much harder to stack all of those yummy toppings evenly.
A quick trick is to make a slight indentation (about the size of a quarter and ¼-inch deep) into the center of each barbecue bacon burger before grilling.
- Don’t press down on the burgers while they cook.
It doesn’t make them cook any faster, and just presses out the juices (and all of the flavor) leaving you with a dry burger. No one wants that!!
Simply flip after about 3 minutes on each side, then let them rest for a few minutes before assembling for the juiciest results. Can you tell I want these to be as juicy as possible?!
Prep Ahead
- Cook the bacon
- Make the beer cheese and barbecue sauce
- Combine the spices
- Toast the buns
Kitchen Tools You Will Need
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- Outdoor, Countertop Grill, or Grill Pan – All are great options for this barbecue bacon burger recipe! I love having the option of using my countertop grill or grill pan in the winter. You still get the beautiful grill marks without having to heat up the whole grill and walk in and out of the house.
Serving Suggestions
Each barbecue bacon cheeseburger is so loaded with toppings you likely won’t have room for much else! But, to make it a full-on feast, homemade French fries, onion rings, and your favorite dipping sauces are all a must.
For something a bit, ahem, lighter, a big fresh veggie salad or even just some greens in a vinaigrette would both work well.
Storage and Reheating
Leftovers are best stored separately in airtight containers to keep the buns and bacon from becoming soggy. The burgers will keep for up to 3 days in the fridge or up to 3 months in the freezer.
When reheating, avoid the microwave (when you can) as it will dry out the bacon barbecue burger patties.
I usually like to gently reheat in my cast iron skillet over medium-low heat with a splash of water — I cover the whole thing and let the steam work its magic for about 5 minutes!
Smokehouse Burger FAQ
I don’t recommend it, as you run the risk of burning the sauce! Your best bet is to spread the barbecue sauce on the bottom bun and then place the smokehouse burger on top.
Pour over a generous helping of beer cheese sauce, then add the bacon strips. You’ll get the best flavor and texture!
The chipotle chile pepper and homemade barbecue sauce add the smokiness to these burgers!
If you want an even stronger flavor, you could always add a bit of liquid smoke or Worcestershire sauce directly to the patties before cooking.
Sure! This can be especially helpful if you plan to make this bacon barbecue burger recipe for a party. Simply form the patties, cover, and refrigerate for up to 24 hours.
For even longer storage, flash freeze the raw patties then store in the freezer for up to 3 months.
Remember to hold off on the seasoning until you’re ready to grill!
Enjoy!
With love, from our simple kitchen to yours.
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Smokehouse Barbecue Bacon Burger
Ingredients
- 1/2 teaspoon chipotle chile pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon 4 peppercorn blend
- 2 pounds ground chuck
- 4 ciabatta rolls, buttered
- 1 cup TSRI’s Signature Barbecue Sauce
- 1 cup Beer Cheddar Cheese Sauce
- 16 strips of bacon, cooked
Instructions
- In a small bowl combine chipotle pepper, cumin, salt, and pepper. Set aside.
- Form beef into 4 8ounce patties, slightly larger than your bun. Make a slight indentation in the center of the burger to prevent it from doming up in the center. The indentation will rise as your burger cooks. Sprinkle burgers with seasoning mix. Gently press
- Grill until golden brown and slightly charred (about 3 minutes), turning once (cook for 3 minutes on the other side for medium). Try not to press down on your burger with a spatula. It will cause the juices to escape and will create a dry burger!
- Toast buns on low or indirect heat.
- Pour 1/4 cup barbecue sauce on toasted bun. Place burger on top. Pour beer cheddar sauce over top and 4 slices of bacon.
- Serve and enjoy!
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published 6/25/12, updated and republished May 2025
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I just followed you on Pinterest!!
This burger tasted awesome! The sauce on it was great with the beef and bacon too!