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In this recipe, Greg Mrvich of Ballistic BBQ recreates the award-winning Peanut Butter Cheeseburger from Two Rivers Brewing Company out of Easton, Pennsylvania. Not your “run-of-the-mill” burger with PB on it. This burger is an absolute masterpiece! So heat up your Yoder Smokers and get to cooking.
INGREDIENTS
- 2 pounds 80/20 hamburger
- 8 slices of bacon
- 8 hamburger buns
- 8 slices cheddar cheese
- 2 chopped red bell peppers
- 1 tbs olive oil
- 3/4 chopped shallot
- Salt and pepper to taste
- 3/4 cup orange juice
- 1/4 cup apple cider vinegar
- 6 tsp lime juice
- 2 tsp lemon juice
- 4 tsp sugar
- Salt
- Pepper
- 1 Red onion
- Kosher salt
- Powdered Peanut Butter
- Peanut Brittle
INSTRUCTIONS
Heat up your skillet, add one tablespoon or so of olive oil. Add the chopped red bell peppers. Keep the stuff moving until it softens up. Then add the orange juice, chipotle paste, apple cider vinegar, lemon juice, lime juice and cumin. Add sugar, salt and pepper to taste. Reduce this mixture down to half by cooking on the stove top, stir occasionally.
While the gastrique is cooking, prepare the pickled red onions.
Start by thinly slicing a red onion. Add enough kosher salt to cover the onions, then set aside for about 30 minutes to let the salt set in. Rinse off the salt and put the onion slices in a bowl and add lemon juice to cover the onions. Then add some raw sugar.
Peanut Brittle Powder
For this burger there a really unique topping, it’s a peanut brittle powder. Peanut brittle is really sticky in the food processor so I found powdered peanut butter helps. Thoroughly coat the peanut brittle in peanut butter powder before adding to the food processor. Then put in the processor and grind down to a powder.
Finish the gastrique
Add to the peanut brittle powder in the food processor and blend together.
Grill it up
Heat up the Yoder Smokers YS640 to 350º using hickory pellets. If you have the two piece deflector, you’ll want to remove the deflector plate for direct grilling and use GrillGrates over the fire for cooking your burgers. Cook your bacon for the burgers on the other side of the grill. When the hamburger patties reach about 125º add some sharp cheddar cheese on top. Pull from the grill at 135º. Toast your buns if you like.
Assemble your masterpiece
Start by spreading peanut butter on the bottom bun. Add some of the peanut brittle powder. Some people think that peanut butter and hamburger is a strange combination but think of Thai food, it actually works pretty well so don’t let that scare you off this burger.
Put the cheese covered hamburger patty on the bottom bun, top with bacon and pickled onions. Add the gastrique, and crown it with the top bun. Get ready for a taste sensation like you’ve never had before!
In this recipe, Greg Mrvich of Ballistic BBQ recreates the award-winning Peanut Butter Cheeseburger from Two Rivers Brewing Company out of Easton, Pennsylvania. Not your “run-of-the-mill” burger with PB on it. This burger is an absolute masterpiece! So heat up your Yoder Smokers and get to cooking.
INGREDIENTS
- 2 pounds 80/20 hamburger
- 8 slices of bacon
- 8 hamburger buns
- 8 slices cheddar cheese
- 2 chopped red bell peppers
- 1 tbs olive oil
- 3/4 chopped shallot
- Salt and pepper to taste
- 3/4 cup orange juice
- 1/4 cup apple cider vinegar
- 6 tsp lime juice
- 2 tsp lemon juice
- 4 tsp sugar
- Salt
- Pepper
- 1 Red onion
- Kosher salt
- Powdered Peanut Butter
- Peanut Brittle
INSTRUCTIONS
Heat up your skillet, add one tablespoon or so of olive oil. Add the chopped red bell peppers. Keep the stuff moving until it softens up. Then add the orange juice, chipotle paste, apple cider vinegar, lemon juice, lime juice and cumin. Add sugar, salt and pepper to taste. Reduce this mixture down to half by cooking on the stove top, stir occasionally.
While the gastrique is cooking, prepare the pickled red onions.
Start by thinly slicing a red onion. Add enough kosher salt to cover the onions, then set aside for about 30 minutes to let the salt set in. Rinse off the salt and put the onion slices in a bowl and add lemon juice to cover the onions. Then add some raw sugar.
Peanut Brittle Powder
For this burger there a really unique topping, it’s a peanut brittle powder. Peanut brittle is really sticky in the food processor so I found powdered peanut butter helps. Thoroughly coat the peanut brittle in peanut butter powder before adding to the food processor. Then put in the processor and grind down to a powder.
Finish the gastrique
Add to the peanut brittle powder in the food processor and blend together.
Grill it up
Heat up the Yoder Smokers YS640 to 350º using hickory pellets. If you have the two piece deflector, you’ll want to remove the deflector plate for direct grilling and use GrillGrates over the fire for cooking your burgers. Cook your bacon for the burgers on the other side of the grill. When the hamburger patties reach about 125º add some sharp cheddar cheese on top. Pull from the grill at 135º. Toast your buns if you like.
Assemble your masterpiece
Start by spreading peanut butter on the bottom bun. Add some of the peanut brittle powder. Some people think that peanut butter and hamburger is a strange combination but think of Thai food, it actually works pretty well so don’t let that scare you off this burger.
Put the cheese covered hamburger patty on the bottom bun, top with bacon and pickled onions. Add the gastrique, and crown it with the top bun. Get ready for a taste sensation like you’ve never had before!
