Pinwheel Burger

January 11, 2011 5:00 am Published by 5 Comments

Here is yet another great recipe sent from a Bacon Today reader, enjoy…


2 lbs lean sirloin, coarse ground
1 lb thick bacon
1-2 poblano peppers
1/4 lb smoked gouda (any cheese will do, depending on preference, or omit cheese)
whole garlic cloves (to taste, and I like LOTS of garlic)
small onion

Start by cutting the bacon into small pieces, 1/2″ long or so, and cook them just to get a little bit of the fat out. Sirloin is lean, so the fat in the bacon will help all of this hold together. Don’t cook out too much of it, unless you want the crunchies. In this case, the cheese might be more necessary. I prefer to roast my Poblano peppers over a fire, but oven roasting is ok. When the skin get bubbly and looks charred in spots, remove and peel the skin off. (tip: Put them in a sealed container for a few minutes and the skin is much easier to remove.) Remove the seeds, cut julienne style, and set aside. Mince the garlic and dice the onion. In the same pan you cooked the bacon in, assuming you didn’t dump the fat, saute your onion and garlic. Now that all of these have been prepped, roll out some foil or wax paper and spread your sirloin onto it about 1/2″ thick or less, in a rectangle. Layer the bacon, julienned peppers, sauteed garlic and onions on the sirloin. Top with shredded or finely diced cheese and roll. The foil makes the rolling much easier. Once that’s done, set it in the fridge for a few hours and let the fat do it’s thing. It will stay together better if allowed to sit for a while, but you can just cut it into slices and grill right away.

Tags: , , ,

Categorised in: ,

This post was written by bacontodayadmin


  • lefty.crupps says:

    So, each patty is a spiral once its rolled and sliced, before its cooked? Does the cheese drip out while its cooking?

    These photos are difficult to understand what is going on.

  • Robin says:

    Definitely need more detailed instructions on this for those that are not as adept in the kitchen. Being a professional I get it…but help the people out andshow some more setail and finish the instructions please.

  • compass40204 says:

    Not to be an ass, but who is “Mr. B”? I submitted this recipe a couple months ago. I’m not a glory hound or anything, but if you’re gonna give credit, give it where it’s due.

  • compass40204 says:

    And BTW, I didn’t plan on submitting it so I didn’t take very good pics. The cheese doesn’t drip out, since it tends to get held in by the rest of the stuff in there. I’m not a professional, but they hold together pretty well. I might make these again in the spring and get some better pics. I hope to hear back from some folks maing these, since I know instructions are only as good as the writer. I’ll get better at that part.

Leave a Reply

Your email address will not be published. Required fields are marked *