The Adult PB & J Burger

The Adult PB&J Burger

Are you one of those people that roll your eyes when you head to a BBQ and see the classic, lettuce, tomato, mayo, and ketchup on the table when burgers are being grilled? I implore you to give this burger a try! It encompasses your traditional savory tomato flavor but includes some sweet nostalgia of ground-up strawberries and peanut butter on top. So switch up the traditional this weekend and get out of the box with this adult PB&J!


Hamburger Ingredients:

Ground beef


Hamburger buns

1 Tsp round pepper

1 Tsp sea salt

1 Tsp onion powder

1 Tsp vegan chicken less seasoning salt

1 Tsp garlic powder

1 Tbsp Worcestershire sauce

Fresh lettuce



    Strawberry Ketchup Ingredients:

    Strawberries 8-10

    ½ Tsp smoked paprika

    ½ Tsp ground jalapeno pepper

    ⅓ Cup sugar

    1 Tsp olive oil

    ½ Cup ketchup

    Sprits Mixture:

    In a spray bottle add in 3 tbsp Worcestershire sauce, ⅓ cup apple juice, and 1 cup sparkling water.

    Equipment Used:

    P10 Bradley Smoke

    Caribbean Blend Bisquettes

    Non-Stick Mats

    Mk4 Instant Read Thermometer

    Cast Iron Skillet

    Bradley Foldable Table

      Bradley Smoker Setting:

      Cook Time: 90 Minutes

      Temp: 226ºF or 107ºC for the first 60 minutes. Then 260ºF or 126ºC for 30 minutes

      Wood: Caribbean Blend

      Smoke Time: 60 Minutes


        Strawberry Ketchup Directions:

        Rinse strawberries under cold water and cut off the stems.

        Cut into small pieces, place into a saucepan, add in olive oil, turn on medium heat, and stir.

        Cook strawberries until they become a little soft, place them into a hand blender or regular blender. Blend until the strawberries turn into a sauce consistency.

        Pour the mixture back into a saucepan and add in the paprika, jalapeno powder, sugar, and ketchup. Stir for about 60 seconds on medium heat and taste test.

        Time to cool the sauce- Place into a refrigerator-friendly container until the sauce becomes thicker.

        Hamburger Directions:

        Patty forming- using thawed out ground beef, place ground beef into a mixing bowl. Add in ground pepper, sea salt, onion powder, garlic powder, seasoning salt, and Worcestershire sauce. Mix and form the meat into patties of your size choice.

        Place into the fridge for an overnight marinade. Splash some Worcestershire sauce on top of each patty.

        Set your Bradley Smoker to the above settings.

        Place hamburger patties onto the Bradley smoker rack. I use the Bradley Smoker Nonstick mats to keep my food from sticking to the racks when I smoke.

        Smoke the patties at 226ºF (107.8ºC) for 60 minutes and sprits every 30 minutes.

        After smoking for 60 minutes, time to crank up the temperature to 260ºF (126.7ºC).

        Smoke the hamburgers until they reach an internal temperature of 155ºF (68.3ºC), which’s 5 degrees away from being cooked to USDA standards.

        Now fire up the grill and sear those patties on both sides to get a nice crisp texture on the outside of the patties. Once the internal temperature reaches 160ºF (71.1ºC) the patties are done cooking and it’s time to build the burger.

        Using the sriracha hamburger buns, add the following, peanut butter spread, lettuce, meat patty, tomatoes, onions, and top it off with the strawberry ketchup sauce.


        Recipe by: Bryan Edwards


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