Today we are gonna do something a bit different. Today we are gonna talk about burgers.

Why you may ask, well May is Burger month. With that we are participating in #Girlcarnivor ‘s

fan-frickin-tastic month-long event hosted by Girl Carnivore, but opinions are always my own!

Burgers who doesn't love burgers? They are so good that even people who do not eat meat try to make their vegetables taste like them. They are an iconic part of the american life. There is nothing like a juicy patty, a soft tender bun and some cheese.

But let's not forget that May is national BBQ month too. So with that in mind I present to you. The Smoked Jalapeno Popper Burger.

How dare do I mash these two amazing eats together you may be saying but for those that love a smokey spicy kick to their burger this is a game changer. Smoked jalapeno poppers are one of my absolute favorite things to make. The smoke compliments the bacon and cheese with the peppers bringing a spicy bright flavor to the mix.

So for this recipe we start with your basic Bacon weave made with your favorite brand of bacon. Then we slice one large jalapeno into 3 to 4 strips (depending on size of pepper) weave it into the bacon. Now we have our base.

Up next our filling. Start with some softened cream cheese in a bowl. Or you can use whipped cream cheese. Add a handful (or more) of shredded taco cheese mix. Then we add our favorite BBQ rub. Our rub of choice is Windy City from Fire & Smoke BBQ company.

Mix it all together thoroughly. Now time to carefully spread this across the top of our bacon jalapeno weave. Next it's off to the smoker.

Get your smoker fired up and running around 275°. We like apple wood but feel free to experiment. Carefully place your delicious bacon jalapeno weave onto your rack. Close the door and smoke for about 45 min or so or till the bacon is starting to crisp up. While it enjoys it's smoke bath let's think about our burger.

We love a fresh ground burger at least an 80/20 ratio. When the bacon is almost done we get our burger cooking on the Blackstone flat top in order to get a nice crust. We also season our burger with some Shiitake steak seasoning. After we make our flip we get out our popper and slide it onto the hot flat top to crisp up the bacon a little more.

Now what to use to contain this burger? We went with a tasty brioche roll toasted on the flat top. This gives us some stability and a nice buttery flavor to compliment the kick of the peppers. Time to build this beast. Surprisingly it all held together better than I expected it to. The flavors melded fantastic and this will definitely not be the last time I make this.

I hope you get the chance to enjoy a great burger this month and if you make this burger please tag us in it we would love to see your take ! Don't forget to check out the links below to get in on some great giveaways for burger month! This is Cowboy Kev saying #cowboyup and keep smoking

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Disclaimer: Thank you to #BurgerMonth Sponsors: Cabot, Anvil & Hammer, New York Beef Council, Red Duck Foods, and Spoonabilities for providing prizes for this epic event. All opinions are my own. The #BurgerMonth giveaway is open to U.S. residents, age 18 & up. All winning entries are verified. By entering you give the right to use your name and likeness.

The number of entries received determines the odds of winning. One winner for each weekly giveaway will be selected. The prize packages are sent directly from the sponsors. Winners have 48 hours to respond or they forfeit the prize and another winner(s) will be chosen.

The #BurgerMonth Bloggers are not responsible for the fulfillment or delivery of the prize packages. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #BurgerMonth posts or entry.