posted July 26, 2021
The Big Fat Fatty Burger
The Big Fat Fatty Burger is so much more than just a burger. It is layers of cheese, bacon, jalapenos, onions, and BBQ sauce that is slow-smoked to tender, juicy perfection.
BBQ Fatty Burger
This burger is unlike any burger you’ve ever had before. We’re taking a BBQ fatty-style patty and loading it with all the toppings for a huge burger that’ll bring a smile to everyone’s faces.
If you’re into burgers, you might be willing to take this one home to meet your mother. The fatty burger aims to please with smoky bacon, juicy ground beef, BBQ sauce, red onions, pickled jalapenos, and sharp cheddar cheese. It’s all the flavors you love in a classic smoked BBQ fatty but dressed up on a bun for your eating pleasure. The whole thing is smoked to give it an extra punch of BBQ flavor.
This fatty is a BIG guy, so make sure you’re cooking off temperature and not to time. I use my ThermoWorks Mk4 for pretty much every cook to ensure everything is done and safe to eat.
How to Make a Fatty Burger
A fatty burger takes a little bit of extra effort, but the final result is well worth it. Here’s the quick n’ dirty on making a fatty burger. For a full ingredients list and detailed instructions, scroll below to the bottom of the post.
- Make a bacon weave. A perfect fatty begins with a killer bacon weave. If you need a tutorial for making the perfect weave, check out my tutorial on How to Make a Bacon Weave.
- Add the ground beef and toppings. Top the bacon weave with a layer of ground beef, cheese, red onion, cooked bacon, and pickled jalapenos. Sprinkle the top with my Sweet Rub (recipe available on my post for Best Sweet Rub or you can purchase it premade from our Store). Top the whole deal off with your favorite BBQ sauce. My Everything BBQ Sauce tastes great on this fatty burger!
- Make the fatty. Roll the fatty and refrigerate for 1 hour. Preheat your favorite smoker to 275 degrees F for about 15 minutes before you’re ready to roll. Season with more sweet rub right before placing it on the smoker.
- Smoke. Place the fatty burger on the grill grates and smoke for around 2 hours or until the internal temperature of the fatty reaches 155 degrees F.
- Add some sauce. Brush the fatty with your BBQ sauce of choice and increase the temperature of the grill to around 325 degrees F. Grill for another 10 minutes or until the meat reaches 165 degrees F.
- Dig in. Once your fatty is sauced and cooked throughout, remove it from the smoker to rest. Get your buns and toppings ready during this time. Slice the fatty into 8 slices (yup, these guys are pretty big), and assemble your BBQ fatty burger!
More Burger Recipes
If you’re on the fence about what to make for dinner tonight, you just can’t beat a good, juicy burger. They’re quick and easy and are plenty filling. Check out a few of Hey Grill Hey’s favorite burger recipes below.
BBQ Fatty Burger Recipe
Make sure you have some napkins or towels handy, this burger is a messy one! It’s also filling, so make sure your guests come good and hungry. Don’t forget to leave us a 5-star rating if you loved this recipe!
This post was originally published in May 2017. We recently updated it with more information and helpful tips. The recipe remains the same.
The Big Fat Fatty Burger
- 1 pound bacon ((10 slices))
- 2 pounds ground beef sirloin (80/20)
- ½ pound cooked bacon (crumbled)
- 1 cup sharp cheddar (shredded)
- ¼ cup red onion (diced)
- ¼ cup pickled jalapenos
- ½ cup BBQ sauce (your favorite kind)
- 3 Tablespoons Homemade Sweet Rub (https://heygrillhey.com/best-sweet-rub-grilled-pork-chicken/)
- 8 burger buns
- assorted burger toppings
- Preheat. Preheat your smoker or indirect grill to 275 degrees F. I used a mix of oak and cherry wood for smoke.
- Make the bacon weave. Lay a large piece of plastic wrap on a flat surface. Weave the bacon so that the pieces overlap in a 5 by 5 pattern. Season the bacon with about 1 Tablespoon of your sweet rub,
- Add the beef. Gently press the ground beef into an even layer on top of the bacon weave, leaving about an inch of the bacon exposed around the edges.
- Add remaining ingredients. Sprinkle the cheese across the top of the ground beef. Top with the red onion, cooked bacon, and pickled jalapenos. Sprinkle on a little more sweet rub and drizzle on some of the BBQ sauce.
- Roll the BBQ fatty. Carefully lift one side of the plastic wrap and begin rolling your fatty. Tuck in the filling as you roll and overlap the ends of the bacon. Twist the ends of the plastic wrap to tighten the fatty together.
- Refrigerate. As an optional step, you can refrigerate the fatty for an hour to firm up before smoking.
- Smoke. Carefully remove the plastic wrap, season the fatty on all sides with additional sweet rib, and place on the smoker. Smoke for 2 hours at 275 degrees F with the lid closed, or until the temperature reads 155 degrees F with an internal thermometer.
- Sauce. Brush the fatty with the remaining BBQ sauce. Increase your grill temperature to about 325 degrees F and grill for 10-15 more minutes or until the sauce is set and the meat temperature reads 165 degrees F.
- Assemble. Remove the fatty to a cutting board and let rest for 10 minutes while you prep your buns. Load them up with lettuce, tomatoes, red onions, pickles (or more pickled jalapenos) and additional BBQ sauce. Slice the fatty into 8 large slices and place one on each bun. Serve immediately and stock your table with napkins.
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