The Full Boar Steak Burger Recipe

The Full Boar Steak Burger

Send Pictures of your creation alongside your Full Boar BBQ rubs to @fullboarspicerubs on Instagram to be featured! Always #fullboarbbq on your BBQ photos to be a part of our community.



- 2 lb 90/10 lean ground beef

- 1/3 lb bacon

- 1 small yellow onion

- 1 large egg

- 2 tbsp Full Boar BBQ All-Purpose Garden, Barn, and River Rub

- Full Boar BBQ “The Black Label” Steak and Chop Rub



- Go back and make a batch of our Full Boar BBQ Bonfire Sweet Heat Pickles, they will really set this burger off, this is experience speaking

- Buns of your choice, I prefer a nice sesame seed or brioche

- Thick cut cheddar cheese or cheese of your choosing

- Fat garden tomato, this is essential to a good burger

- Iceberg lettuce



- Cut bacon into small pieces and place in a cast iron skillet until crispy retaining grease. When crispy remove from pan and place on a plate with paper towel to drain grease.

- Dice onion and toss into the hot bacon grease frying until browned and done. Place them on the plate with the bacon to drain the grease.

- Place ground beef into a medium bowl that is going to fit all the ingredients.

- In the bowl with the beef add the Full Boar BBQ all-purpose Garden, Barn, and River Rub, egg, bacon, and onion. Mix these ingredients well and uniformly before forming a large meatball.

- At this point it is up to you to form whatever size burgers you want. These will not shrink much if at all due to the lean beef. Don’t worry though, the bacon and greasy onions will add plenty fat to keep them nice and juicy. I form them into 6 1/3 lb burgers but feel free to do 8 ¼ pounders or whatever tickles your fancy.

- Lay the burgers out on a pan or board. Sprinkle them with a heavy layer of Full Boar BBQ “The Black Label” Steak and Chop Rub and let sit for 3-5 minutes until the rub is really soaked in. Flip burgers and do the same on the other side.

- Now these suckers are ready for the grill or smoker. I grilled them when forming this recipe but if you want to throw them in the smoker at 225 degrees for 45 minutes to an hour that is always a delicious option. Just make sure you get them to an internal of around 150 degrees to be safe.

- If grilling, heat your grill to 400 degrees. Place the burgers directly on the grill rack for 3-5 minutes. Flip and do the same on the other side. Of course, at this point it is up to you to cook these to your desired doneness. I have long ago learned that burgers are not like steaks in the fact there are very varying opinions on how well-done a burger should be cooked. I’m a medium guy but I won’t argue.

- When done to your liking, it’s time to stack em. Check out the cover photo for inspiration but feel free to get creative. I’d love to see what you all come up with. I go ahead and melt the cheese til its dripping down the sides. (Tip, put the burgers on some foil before doing this so you don’t have cheese in the bottom of your grill for the rest of your life) Throw on your Bonfire Sweet Heat pickles, tomatoes, lettuce, and whatever your preferred sauces are. This one goes good with just some simple mayo or your favorite Full Boar BBQ Sauce!

- Add in any of our award winning BBQ Sauces!

Full Boar BBQ 17th and Vine Kansas City BBQ Sauce

Full Boar BBQ Bonfire Sweet Heat Spicy BBQ Sauce

Full Boar BBQ Classic Campfire Classic BBQ Sauce

- Next step is get out your camera and Full Boar BBQ rubs and snap a photo to make your friends jealous.

- DM your BBQ photos along with your Full Boar BBQ Rub to @fullboarbbqproducts for your chance to be featured!

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