Jalapeno Popper Burger

Set smoker to 150˚C.

Mix Grill Society Chicago Steak BBQ Rub or Grill Society SPG BBQ Rub through the mince and separate into patties.

Chop the jalapeno and mix through the cream cheese.

Halve the patties and flatten one side. Fill with the jalapeno mix, put the other half of the mince back on top, shape and season with more Grill Society Chicago Steak BBQ Rub or Grill Society SPG BBQ Rub.

Smoke until the internal temperature hits at least 64˚C.

Assemble the bun with some Grill Society Tennessee Original BBQ Sauce, lettuce, beef patty, onion and some more Grill Society Tennessee Original BBQ Sauce.

Enjoy!