The JB Burger Special

4.8 from 5 reviews



For the burgers

  • 6 strips bacon
  • 1lb Grass Fed Rump Roast
  • 1lb Grass Fed Ground Beef
  • 1 yellow onion, chopped
  • 3 garlic cloves
  • 2 cups vegetable broth
  • 2 tablespoons honey
  • 2 tablespoons hot sauce (I used Red Hot)
  • 1 teaspoon cumin
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon oregano
  • salt and pepper, to taste
  • sprinkle of garlic powder
  • 1 avocado, sliced (optional)

For the bbq sauce

  • 1 (6oz) can tomato paste
  • 1/2 yellow onion, diced
  • 2 garlic cloves, thinly sliced
  • 2 tablespoons dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • juice of 1/2 a lemon
  • 1 teaspoon hot sauce (I used Red Hot)
  • sprinkle of cayenne pepper
  • salt and pepper, to taste
  • 1 tablespoon fat of choice (I used olive oil)
  • 1 tablespoons water


  1. First you’ll need to crockpot your rump roast over night so it will be nice and shredded in the morning.
  2. Place your rump roast and you onions in your crockpot, cut three slits in the roast by pushing a knife into the meat, and push your garlic cloves into the slits that you just made.
  3. Then pour in your vegetable broth and top of the meat with cumin, cayenne, red pepper, oregano, salt and pepper, honey, and red hot.
  4. Cover and let cook on low for 6-8 hours or until you can take two forks to the meat and easily shred it completely apart.
  5. Once your rump roast is done cooking and has been shredded, turn off crockpot and let cool.
  6. Now you’ll make your bbq sauce. Place a large skillet over medium heat and add your tablespoon of fat of choice. Then add your sliced garlic and onions.
  7. Once your onions have begun to sweat and have cooked down to become translucent, add your tomato paste and honey and thoroughly mix.
  8. Then add you dijon mustard, apple cider vinegar, lemon juice, hot sauce, cayenne pepper, salt and pepper and mix well.
  9. Place heat on low and let the flavors simmer together for about 10 minutes.
  10. Once it has simmered, place in a food processor, add 2 tablespoons of water and let completely processor down until you have no onion chunks left behind. (you can add more water for a more runny bbq sauce, if you’d like)
  11. Last but not least, you need to make your burger patties. So place 1lb of ground beef in a large bowl and take about 1-1.5 cups of your shredded rump roast and add it to the bowl as well.
  12. Use your hands to fully incorporate both the ground beef and shredded meat with each other.
  13. Make into five patties.
  14. Place patties on a grill or skillet, sprinkle with a bit of garlic powder on one side, and let cook for 5-7 minutes per side. I cooked mine in a skillet and after I flipped them, I covered them and added a bit of water to help them steam through.
  15. As the burgers cook, cook your bacon to preference.
  16. Once the burgers are done, top them off with your pureed bbq sauce, bacon, and avocado, if you’d like.
  17. Eat up!


You will have leftover shredded meat. Add that to a scramble or just thaw more ground beef to make more burgers with!

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