YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
This recipe elevates the traditional Baconator with premium Creekstone Farms 81/19 Brisket Blend patties, seasoned with Meat Church Blanco Seasoning, and topped with smoky, crispy bacon. The pièce de résistance is our luxurious Baconnaise, a homemade bacon-infused mayonnaise that adds an indulgent layer of flavor. Grilled to perfection on a Yoder Smokers YS640S Pellet Grill and finished with Big Rick’s Chipotle Ketchup, this gourmet burger redefines fast food with a rich, smoky, and savory profile, perfect for any gourmet burger aficionado.
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For recipe video visit: https://www.atbbq.com/
Learn more about the Yoder Smokers YS640S here: https://www.yodersmokers.com/
INGREDIENTS
- 3 Burger Buns
- 6 (1/4 lb each) Creekstone Farms 81/29 Brisket Blend Burger Patties
- Meat Church Blanco Seasoning
- 6 slices Bacon
- 3 tbsp Big Rick’s Chipotle Ketchup
- 1/2 lb classic cut Bacon, minced
- 1/2 - 3/4 cup Avocado Oil, as needed
- 1 Egg Yolks
- 1/2 tbsp Kozlik’s Deli Mustard
- 1/2 tbsp Cattleman’s Grill Lone Star Brisket Rub
- 1 tsp Lemon Juice
- 1/4 tsp Apple Cider Vinegar, to taste
- 1 tbsp fresh Chives, minced
BACONNAISE
INSTRUCTIONS
- To make the Baconnaise, place the minced raw bacon in a Lodge 10” Steel Skillet. Cook over medium heat until the bacon is crispy and you’ve rendered out as much fat as possible. Strain the bacon from the fat. Chop the bacon into very fine bacon bits.
- Place the bacon fat in a measuring cup or mason jar. Add enough avocado oil to bring the mixture up to 3/4 cup of bacon fat/avocado oil. Let cool to room temperature.
- In a medium sized mixing bowl, combine the egg yolk, Kozlik’s Deli Mustard, Cattleman’s Grill Lone Star Brisket Rub and lemon juice and whisk well to combine.
- Slowly begin to drizzle in a few drops and then a thin stream of the fat/oil mixture while constantly whisking. Continue drizzling and whisking until all of the fat/oil is incorporated. Add a splash of vinegar, to taste. Feel free to add water to thin further, if desired. Mix in the one quarter cup bacon bits and the chives. Store in the refrigerator for up to two weeks.
- Preheat your Yoder Smokers YS640s Pellet Grill to 425ºF, set up for direct grilling with the Yoder Smokers Cast Iron Griddle installed over the fire box.
- For the burger patties, smash each patty thin with a burger press. Form into a square shape with a bench scraper. Place on a piece of parchment paper for easy transfer to the grill. Refrigerate for half an hour to firm up (depending on ambient temperature).
- While the patties chill, cook the bacon slices. Place them on a wire rack over a sheet pan and place them on the grill to cook until crispy, about 20 minutes, then remove and slice each piece in half.
- Season the exposed side with Cattleman’s Grill Lone Star Brisket Rub.
- Place the burger patties on the griddle and cook until seared, about 5 minutes, with the lid open. Flip then top each patty with a slice of cheese and cook until the burger is seared and the cheese is melted, then remove.
- Toast the cut side of the buns on the griddle unit golden brown.
- To build the burgers, spread the top and bottom buns with the baconnaise. Add ketchup to taste. Place one cheesy patty on the bottom bun. Top with two pieces of bacon, then repeat for a double patty. Finish with the top bun.
This recipe elevates the traditional Baconator with premium Creekstone Farms 81/19 Brisket Blend patties, seasoned with Meat Church Blanco Seasoning, and topped with smoky, crispy bacon. The pièce de résistance is our luxurious Baconnaise, a homemade bacon-infused mayonnaise that adds an indulgent layer of flavor. Grilled to perfection on a Yoder Smokers YS640S Pellet Grill and finished with Big Rick’s Chipotle Ketchup, this gourmet burger redefines fast food with a rich, smoky, and savory profile, perfect for any gourmet burger aficionado.
—
For recipe video visit: https://www.atbbq.com/
Learn more about the Yoder Smokers YS640S here: https://www.yodersmokers.com/
INGREDIENTS
- 3 Burger Buns
- 6 (1/4 lb each) Creekstone Farms 81/29 Brisket Blend Burger Patties
- Meat Church Blanco Seasoning
- 6 slices Bacon
- 3 tbsp Big Rick’s Chipotle Ketchup
- 1/2 lb classic cut Bacon, minced
- 1/2 - 3/4 cup Avocado Oil, as needed
- 1 Egg Yolks
- 1/2 tbsp Kozlik’s Deli Mustard
- 1/2 tbsp Cattleman’s Grill Lone Star Brisket Rub
- 1 tsp Lemon Juice
- 1/4 tsp Apple Cider Vinegar, to taste
- 1 tbsp fresh Chives, minced
BACONNAISE
INSTRUCTIONS
- To make the Baconnaise, place the minced raw bacon in a Lodge 10” Steel Skillet. Cook over medium heat until the bacon is crispy and you’ve rendered out as much fat as possible. Strain the bacon from the fat. Chop the bacon into very fine bacon bits.
- Place the bacon fat in a measuring cup or mason jar. Add enough avocado oil to bring the mixture up to 3/4 cup of bacon fat/avocado oil. Let cool to room temperature.
- In a medium sized mixing bowl, combine the egg yolk, Kozlik’s Deli Mustard, Cattleman’s Grill Lone Star Brisket Rub and lemon juice and whisk well to combine.
- Slowly begin to drizzle in a few drops and then a thin stream of the fat/oil mixture while constantly whisking. Continue drizzling and whisking until all of the fat/oil is incorporated. Add a splash of vinegar, to taste. Feel free to add water to thin further, if desired. Mix in the one quarter cup bacon bits and the chives. Store in the refrigerator for up to two weeks.
- Preheat your Yoder Smokers YS640s Pellet Grill to 425ºF, set up for direct grilling with the Yoder Smokers Cast Iron Griddle installed over the fire box.
- For the burger patties, smash each patty thin with a burger press. Form into a square shape with a bench scraper. Place on a piece of parchment paper for easy transfer to the grill. Refrigerate for half an hour to firm up (depending on ambient temperature).
- While the patties chill, cook the bacon slices. Place them on a wire rack over a sheet pan and place them on the grill to cook until crispy, about 20 minutes, then remove and slice each piece in half.
- Season the exposed side with Cattleman’s Grill Lone Star Brisket Rub.
- Place the burger patties on the griddle and cook until seared, about 5 minutes, with the lid open. Flip then top each patty with a slice of cheese and cook until the burger is seared and the cheese is melted, then remove.
- Toast the cut side of the buns on the griddle unit golden brown.
- To build the burgers, spread the top and bottom buns with the baconnaise. Add ketchup to taste. Place one cheesy patty on the bottom bun. Top with two pieces of bacon, then repeat for a double patty. Finish with the top bun.
