Exmark Z Turf Equipment Backyard Life
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Exmark's Backyard Life

Living Happens Outdoors

  • Mowing
  • Outdoor Living
  • Lawn + Garden
  • Ambassadors
  • Originals
  • About Exmark
  • Subscribe to Backyard Life
Search

Ballistic BBQ’s June Bug Burger

January 10, 2020 by Greg Mrvich

Ballistic BBQ: June Bug Burger recipe
Ballistic BBQ Bacon Double Cheeseburger

Thanks for checking out this Ballistic BBQ recipe and video. In this episode, backyard grilling guru and Ballistic BBQ host Greg Mrvich will show you how to cook this June Bug burger bacon double cheeseburger. Mrvich named this burger “June Bug” because his home state of California is also home to insects bearing this name. These little critters are metallic looking, and, for whatever reason, love to eat figs.

When filming this video in Northern California, Mrvich’s neighbor provided a jar of homemade fig jam. This promptly triggered the light bulb to go off in his head to create a burger with the jam. But, of course, Mrvich then put his twist on it—making it with a bacon-fig jam.

To make the spread, mix bacon, onion, Fresno pepper, and fig jam in a skillet. (You can buy fig jam at a supermarket or Mediterranean market.) For the actual burger, you’ll need basic, toasted sesame seed buns. For the patties, use good-quality, 80/20 ground chuck with a little kosher salt. Cook the burgers to medium inside, then add aged white cheddar to one patty and American cheese to the other. Mrvich suggests choosing pasteurized American cheese over individually wrapped cheeses. To build your June Bug burger, start by adding arugula to the bottom bun, stack the American cheeseburger, then the cheddar burger. Then, add the bacon-fig jam and top bun. Enjoy!

Ballistic BBQ's June Bug Burger
Pin
Print

Ballistic BBQ’s June Bug Burger

Cuisine: AmericanDifficulty: Easy
Servings

4

servings
Total time

30

minutes

Choose 80/20 ground chuck for these burgers. Check out the video to watch Mrvich in action.

Ingredients

  • 2 pounds ground chuck, each patty should weigh about 1/4 pound

  • Bacon-fig sauce (enough for 8 burgers)

  • 4 slices bacon, chopped

  • 1/2 white onion chopped

  • 1/2 teaspoon minced Fresno (or ripe jalapeno) pepper

  • 3/4 cup fig jam

  • Arugula

Directions

  • Render down bacon in a hot skillet, then add chopped onion. Add chopped pepper and continue to cook. Once the onion starts looking translucent, add jam and stir. Place on a lower heat and allow sauce to simmer. In the meantime, toast hamburger buns on the grill.
  • Season patties with a little kosher salt and place on the grate, over direct heat. Watch the sides of the patties as they cook, and flip once there is a color change halfway up the sides.
  • After the flip, place one slice of aged white cheddar on one patty and American on the other. By the time the cheese melts, the burgers are done.
  • Building the burger. Place a little arugula down on the bottom bun. Place the patty with the American cheese on top of the arugula. Patty with white cheddar on top of American cheese. Top with warm bacon-fig sauce. Crown with the top bun.

    Enjoy!

Recipe Video

Filed Under: Outdoor Living Tagged With: Backyard Grilling, Ballistic BBQ, cook, Game Day

Searing Tommy Steaks with Ballistic BBQ

January 10, 2020 by Greg Mrvich

Grilled Tomahawk steaks recipe and video from Ballistic BBQ
Grilled Tomahawk steaks with a homemade coffee rub. Yum!

Join Ballistic BBQ host Greg Mrvich as he sears up some nice Tomahawk steaks with a homemade coffee rub. Yum! Widely seen as a BBQ guru, Mrvich assures viewers that it’s not a sin to put something other than salt on a steak. Robust steaks, he says, can handle extra flavor like coffee, and the two go hand-in-hand together.

Coffee Rub Ingredients. To start, Mrvich suggests using a grinder to give your pre-ground coffee an even finer texture. Next, mix a little kosher salt and some granulated garlic, black pepper, and brown sugar into your finely ground coffee. (The sweetness of the sugar will balance the flavor of the coffee, Mrvich explains). Then, add paprika and cayenne pepper for a little heat. Finally, mix all of your ingredients thoroughly before beginning to liberally season your Tommy steaks. .

Tommy Steak Prep and Cooking. While your BBQ grill or kettle cooker (which is what Mrvich likes to use) is warming up, allow your steaks to rest. Lump charcoal on one side so you it achieves a slow burn. If you’re using an electric grill, keep one side of the grill turned off, or the two outer grills and the middle one off. When it’s time to put the steaks on the grill, put a little foil on the bones to protect them while cooking. Place the steaks on the side of the grill that isn’t on, or not over direct heat.

Wait until your steaks have reached 120 degrees Fahrenheit before pulling them off the kettle cooker, suggests Mrvich. Then, take them into the house to rest and bring the temperature up to 129 degrees Fahrenheit before direct searing them for approximately one minute per side. Before serving, cut the meat off the bone, then slice into nice pieces.

What’s next, you ask? Simple: Pure enjoyment!

Searing Tommy Steaks with Ballistic BBQ
Pin
Print

Searing Tommy Steaks with Ballistic BBQ

Servings

4

servings
Total time

30

minutes

Ballistic BBQ host Greg Mrvich shares his Seared Tomahawk Steak recipe made with a salty sweet homemade coffee rub.

Ingredients: STEAK & COWBOY COFFEE SEASONING

  • 2 bone-in ribeye steaks (Tomahawk cut if available)

  • 1/2 cup kosher salt

  • 1/4 cup finely ground coffee

  • 1/4 cup granulated garlic

  • 2 tbsps. ground black pepper

  • 1 tbsp. paprika

  • 1 tsp. cayenne pepper

Directions

  • Mix ingredients for seasoning blend in a sealed container. Liberally season steaks on both sides with coffee seasoning, then set steaks aside and allow to “sweat” through the spices. 
  • Preheat kettle cooker or grill to 250ºF, using indirect heat (as shown in video). If using a gas grill, light only one set of burners off to the side.
  • Place steaks on the indirect side of the cooker and close lid. Mrvich suggests inserting a meat probe to monitor the internal temperature of the steaks as they cook. Flip steaks at about 85ºF.
  • Once steaks hit 120ºF, remove them from the cooker, and loosely cover them with aluminum foil.  Allow the steaks to rest while you increase the temperature of your cooker.
  • When your cooker is nice and hot, sear the steaks over DIRECT heat for about one minute on each side.
  • Once seared, remove steaks from the cooker, and let them rest for about 10 minutes before slicing. 

Recipe Video

Filed Under: Outdoor Living Tagged With: Backyard Grilling, Ballistic BBQ, cook

  • « Go to Previous Page
  • Go to page 1
  • Interim pages omitted …
  • Go to page 10
  • Go to page 11
  • Go to page 12

Primary Sidebar

Stay Connected

Keep living your best backyard life all year round. Get alerts on the latest Original Series updates, along with the inspiration and know-how you need to enjoy backyard life to the fullest!

Loading
  • Home
  • Mowing
  • Outdoor Living
  • Lawn + Garden
  • Ambassadors
  • Originals
  • Subscribe
  • Facebook
  • x
  • Instagram
  • YouTube
  • Pinterest

Copyright © 2025 EXMARK - Backyard Life

  • Privacy Policy
  • Terms of Use
  • DMCA

Trending