Jalapeño Popper BBQ Bacon Cheeseburger Meat Log

Jalapeño Popper BBQ Bacon Cheeseburger Meat Log

Jalapeño Popper BBQ Bacon Cheeseburger Meat Log
Jalapeo Popper BBQ Bacon Cheeseburger Meat Log

"This Stubb’s-infused recipe is like a fusion between a giant jalapeño popper and a barbecue bacon cheeseburger that’ll tackle any hunger pangs in your belly and satisfy the most meat-centric appetites. The best part of this beautiful, barbecue, bacon-weaved amalgam of flavors is that you can make it at home, and once you get to your home team’s tailgating spot, simply brush it with a healthy layer of Stubb's Original Bar-B-Q Sauce, and throw it on the grill for just over an hour."

Makes1 Meat Log

Preparation Time30 min

Cooking Time1 hr 45 min

Ingredients

  • 3 pounds ground pork sausage
  • 1 package cream cheese
  • 1 cup shredded cheddar cheese
  • 1 package American cheese slice
  • 3 packages bacon
  • 1 onion, diced
  • 2 jalapenos, diced
  • 1 cup Stubb’s Original Bar-B-Q Sauce
  1. Dice one package of bacon and add to a medium-sized sauté pan over medium heat. Sauté bacon for 2-3 minutes, or until fully cooked. Remove bacon pieces from the pan, but keep fat.

  2. Add jalapeño and onion to the bacon fat. Season with salt & pepper and sauté until softened. Once fully cooked, remove to a large bowl. Add cream cheese and shredded cheese, and stir until combined. Place a layer of plastic wrap on a cutting board, spoon mixture onto the plastic wrap, and form into a log. Roll the log in plastic wrap and place in the fridge to cool.

  3. To start rolling the first layer of sausage, place another layer of plastic wrap on your cutting board. Spread about one third of your ground pork sausage into an even layer on the plastic wrap. Pull the cheese and sautéed mixture log filling out of the fridge and unwrap.

  4. Place the filling in the center of the sausage layer. Using the plastic wrap for support, pull one end of the sausage up and over the filling. Continue to roll the sausage around the filling until it is completely covered and press the seams together to create a seamless sausage barrier around the filling. Roll the log in plastic wrap and set aside.

  5. Start creating your second roll by placing another layer of plastic wrap on your cutting board. Spread the rest of your sausage into an even layer on the plastic wrap. Spoon a layer of Stubb’s Original Bar-B-Q Sauce all over the sausage. Sprinkle crispy bacon on top of the sauce, and then cover everything in a layer of American cheese.

  6. Unwrap the previous sausage log and place it in the center of this new sausage/bacon/cheese roll. Using the same technique as last time, roll it up so the bottom layer completely engulfs the existing log. Press the seams to close up any gaps and wrap the whole thing in plastic and set aside.

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This is incredible! I'm drooling just watching the video. I can imagine how wonderful this must taste. A question, though, for anyone who's tried making this Do you have to use all ground pork sausage, or can you use a mix of ground beef and sausage? I've made meatloaf and hamburgers with a mix of ground beef and pork sausage and it's turned out very well. The video is excellent at taking you through the steps. I could see slicing this and using the slices as a great cheeseburger. Just a splendid recipe that I can't wait to try.

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