Directions

1. To make the bacon jam, cook the bacon over medium heat in a Lodge 12” Cast Iron Skillet, stirring frequently until lightly browned. Remove from the skillet using a slotted spoon. Drain bacon on paper towels. Add the sliced onions and Cattleman’s Grill 8 Second Ride Carne Asada Seasoning to the skillet. Cook until translucent, about 5-10 minutes. Add the garlic and brown sugar. Cook for one minute. Add the remaining ingredients. Bring to a simmer. Return the cooked bacon to the skillet. Cook over low heat until the mixture is syrupy. Transfer to a food processor and pulse to desired consistency. Cool and store in mason jars in the refrigerator.

2. Preheat your Yoder Smokers YS640 Pellet Grill to 450°F, set up for direct grilling, with a Weber Griddle positioned over the firebox.

3. Spread the cut surfaces of the potato rolls with the mayonnaise. Place the buns cut side down on the griddle. Cook just until browned, and the rolls are soft. Remove from the grill.

4. Combine the ground ribeye and chuck and form into 6 (4 oz) balls. Place a ball of beef on the skillet. Place a square of parchment paper over the beef and press flat with a grill press. Leave the press for 5-10 seconds. Remove the press and parchment. Season with finely ground Cattleman’s Grill California Tri-tip Seasoning. Repeat with the remaining beef portions.

5. When the patties are browned, flip and immediately season, again, with the finely ground Cattleman’s Grill California Tri-tip Seasoning. Cook for about 2 minutes until the bottom just starts to brown. Cover the patty with a slice of cream Havarti cheese. Let cheese melt. Remove from the griddle.

6. To make the secret sauce, combine the mayonnaise and Big Rick’s Chipotle Ketchup. Mix well.

7. To build the burgers, spread the bottom bun with about 1.5 tablespoons bacon jam. Top with the patty, then one tablespoon secret sauce and finally the top bun.