1lb (450g) ground beef (opt for grass-fed and hormone-free)

3 jalapeños

1 tbsp olive oil

8 slices nitrate-free bacon

4 onion rolls (optional)

1¹⁄₃ cups Smoked Pimento Cheese

1. Shape the ground beef into four patties. Create an indentation in the middle of each with your thumb so they cook evenly.

2. Set the smoker to 250°F (120°C) and place the patties on the grates. Smoke until they reach an internal temperature of 140°F (60°C) for medium doneness, 30 to 45 minutes. Tent with foil and let rest for 5 to 10 minutes.

3. Meanwhile, prepare the jalapeños and bacon. In a skillet, heat the olive oil over medium-high heat. Deseed the jalapeños and chop into ¹⁄₄-in (0.5cm) rounds. Sauté until soft, then set aside. Fully cook the bacon slices until crispy (this can easily be done in the microwave or in a skillet). Toast the onion rolls, if using.

4. To assemble each burger, place the patty on the bottom bun, layer roughly ¹⁄₃ cup of pimento cheese and equal amounts bacon and jalapeños on each, and place the top bun. Serve immediately.