Peanut Butter Burger combines Savory with Beefy. We then top the Burger with seasoned smoked bacon and Caramelized Bananas and as if that wasn’t enough we pour honey over the top to really get Get Elvis to shake them hips! This video from start to finish will show you how to make the Peanut Butter Burger with Bacon or as we like to call it the Elvis burger but during Elvis’s fat years.
- 4 strips of thick cut bacon
- The Rub
- 2 bananas, cut in half lenghtwise
- Brown sugar
- 2 burger patties
- Canola oil
- 2 brioche buns
- Creamy peanut butter
Start a chimney filled about half with with charcoal. Once they’re fully lit, dump the chimney into one side of your smoker. Aim for a temperature of around 275-300 degrees.
Cook the bacon over indirect heat and season with The Rub or your favorite barbecue rub.
Add the banana halves over indirect heat, cut side up, and coat the tops with a good layer of brown sugar.
Cover and cook until your bacon is ready to flip, around 5-10 minutes.
Flip the bacon and season again with rub. Move the bananas to a pan, adding more sugar as you do, and return to the heat. Cover and cook another 5-10 minutes.
Once the bacon is cooked how you like it and the bananas have caramelized, remove them from the heat.
If the charcoal is wearing down, add some more coals and cover with the Ballistic Griddle.
Let the griddle heat up for a few minutes, then add 1-2 tablespoons of canola oil and add the patties. Season with salt and pepper.
Cook to medium rare, flipping and reseasoning once.
When the burgers are nearly finished, add your buns face down over indirect heat to toast.
Once finished, remove the buns and burgers from heat and spread a thin layer of creamy peanut butter over the bottom buns.
Top with the patties and add another thin layer of peanut butter over the top of the meat.
Top with caramelized bananas and drizzle with any leftover juices from the pan.
Top with bacon slices, then drizzle with honey.