Ingredients
Equipment
Method
Build
- Preheat your grill or smoker to 300°F.
- Lay 1 slice of thick-cut bacon on your work surface. Place a second slice directly in front of it, overlapping the ends slightly to create one long strip of bacon.
- Divide the ground beef into 4 equal portions (about 1/2 pound each). Press one portion into a thin, even layer over the length of the bacon, leaving a small border around the edges.
- Season the beef generously with your favorite burger seasoning. Starting from one end, tightly roll the bacon and beef together into a large pinwheel. Secure it with 2 soaked toothpicks to help it hold its shape.
Grill & Serve
- Place the pinwheels on the grill over indirect heat and cook at 300°F, rotating occasionally, until they reach an internal temperature of 165°F, about 40-50 minutes.
- During the last 2-3 minutes of cooking, place a slice of cheddar cheese on each pinwheel and let it melt.
- Butter and toast the brioche buns.
- Remove the toothpicks and place each bacon cheeseburger pinwheel on a toasted brioche bun. Top with Sriracha mayo and sautéed onions, then serve.
Notes
Overlap the Bacon: Overlap the two slices just enough to keep them connected while rolling, so you have one long strip to coil.
Roll It Tight: Roll the pinwheel tightly and secure it with 2 soaked toothpicks so it holds its shape while cooking.
Crisp the Bacon: If you like crispier bacon, finish the pinwheels over direct heat for 1-2 minutes per side after they reach 165°F.
Cheese Options: Any good melting cheese works, but cheddar is a classic choice for that cheeseburger flavor.