Bacon Veggie Burgers excerpted from BBQ Pit Boys Book of Real Guuud Barbecue: Grilling, Slow Roasting and Smoking, Beer-can Burgers, Fireball Whiskey Meatballs, Venison Stew, Stuffed Alligator, Rubs, Marinades and More!
With over 2.2 million subscribers, and more than 1 billion views, the BBQ Pit Boys are by far the most-watched barbecue cooks on YouTube. And they are Facebook’s number 1 BBQ show.
They have millions of people in their online BBQ “community” — the largest in the world — and there are good reasons for that.
Dressed casually in black T-shirts, jeans and sunglasses, the BBQ Pit Boys are the antithesis of your typical cooking-show host with their usual fast patter and gleaming kitchen countertops. Instead they show backyard grillers how to make great BBQ with a few simple elements: charcoal, a grill, a sharp knife and marinades or rubs. And they do it in a low-key, Southern-inflected and confident way, with blues music in the background and an average-joe script.
Their videos have taught millions of people how to grill and slow-barbecue steaks, fish, pork shoulder, lamb and sides like onion wedges and ears of corn — and make it fun. Those viewers go back to the BBQ Pit Boys content over and over. They are a loyal audience who will strongly identify with a book.
BBQ Pit Boys Book of Real Guuud Barbecue is their first book, derived from the thousands of recipes and live-action infotainments featured on their YouTube channel. It contains recipes and methods for almost every backyard griller’s experience and desires, with full-color photos throughout and a design that will resonate with the BBQ Pit Boys’ identity and appeal.
Ready for the prime barbecue season, and any time you’d like to learn how to make “guuud eatin,” this will be a solid choice for summer fun.
Bacon Veggie Burgers
Momma always said, “eat your vegetables,” so we do with this grilled bacon-wrapped veggie burger, BBQ Pit Boys style.
SERVES: 15 | PREP TIME: 30 MINUTES | COOK TIME: 1 HOUR
INGREDIENTS
- 3½ lb ground chuck, 80/20
- 1½ lb ground pork or sausage meat
- 1 lb bacon
- 1 red pepper, cleaned and chopped
- 1 onion, chopped/sliced
- 5–10 pimento stuffed olives, chopped
- jalapeño peppers—pickled or fresh, sliced
- 1 can mushroom pieces
- 3–4 oz salami slices
- 1 lb mozzarella cheese, shredded
- salt, to taste
- 1 tbs black pepper, to taste
- lettuce
- 1 tomato, sliced
- 14–16 burger buns
- your favourite burger condiments
METHOD
- Bring grill temperature up to 300°F, with coals on one side for indirect cooking.
- Place bacon in half pound slabs on the grill opposite hot coals for indirect cooking. Cover and cook 10–15 minutes.
- Flip the bacon, cover and cook for another 10 minutes until half cooked, then remove from the grill. With the lid on, raise the grill temperature to 350–400°F.
- Combine ground chuck and pork (or sausage meat) in a bowl, season with salt and pepper to taste. Mix well.
- On the wax paper, form 2–2½ lb of meat mixture into a 7” x 12” rectangle, a half inch thick, then scatter the vegetables, salami, and mozzarella over the meat base.
- Lift one edge of the wax paper to raise the meat, carefully rolling the meat into a log.
- Cut the log into 7 rounds. Wrap a slice of the half cooked bacon around each veggie patty, and place the burgers opposite the hot coals to cook for 8–10 minutes with the grill covered.
- Remove the lid to flip the burgers and place any leftover bacon directly over the hot coals to finish cooking. Re-cover the grill and cook for another 5–10 minutes, then move away from the coals for indirect cooking.
- After 5–10 minutes, check the internal temperature of the burgers; they will be done once they reach 160°F.
- Add cheese to each veggie patty, cover grill and allow to melt for 3–5 minutes, then remove from grill and top with a slice of bacon and more veggies.
- Serve with your favourite condiments and sides, sit back, relax, and enjoy!
Recipe reprinted with permission from with permission from Firefly Books Ltd.