2lb (1kg) ground beef (regular or Wagyu; opt for grass-fed)

8oz (225g) smoked or regular blue cheese, crumbled

1 tbsp Worcestershire sauce

1 tbsp butter, softened

5 garlic cloves, minced

Smoked salt, to taste

Freshly ground black pepper, to taste

Arugula, to serve

For the toppings:

1lb (450g) red mini bell peppers

Mayonnaise (optional), to taste (or use a brand without soybean oil)

¹⁄₂ cup Smoked Bacon Jam, warmed

1 heirloom tomato, sliced

1. In a large bowl, combine the ground beef, blue cheese, Worcestershire sauce, butter, garlic, salt, and pepper. Form into eight patties. Create an indentation in the middle of each patty with your thumb so they cook evenly.

2. Arrange the peppers on a grill mat. Set the smoker to 250°F (120°C) and transfer peppers and patties to the smoker. Smoke until the patties reach an internal temperature of 160°F (71°C), 45 minutes to 1 hour depending on thickness.

3. Once cooked, remove patties and peppers. Tent patties with foil and let rest for 10 minutes. Remove stems from peppers, and slice into rings.

4. To assemble each burger, place patty on a bed of arugula, and top with mayonnaise (if using), a heaping tablespoon of bacon jam, a tomato slice, and pepper slices. Serve immediately.

Red, White & Blue Cheese Burgers