If you’re the kind of backyard cook who lives for that sizzle of bacon on the grill and the smell of seasoned beef hitting the flame—these BBQ Bacon Burger Pinwheels are for you. They’ve got the spirit of a burger, the bite of a rib, and the fun factor of a skewer—all wrapped up in one crispy, smoky, flavor-packed spiral.

This isn’t your typical burger. These pinwheels are rolled, rubbed, skewered, sauced, and kissed with hickory smoke. Perfect for tailgates, appetizers, or turning your next cookout into a crowd-pleaser. They’re snackable, bold, and built for fire.

BBQ Bacon Burger Pinwheels | Heath Riles BBQ

You’ve probably seen these pinwheels making waves online. We had to put our twist on them—and once we did, there was no turning back. With just six strips of bacon, a pound of ground beef, and a couple of signature rubs, you can serve up something that tastes like it took hours to prep… when really, it’s done in under one.

We’re using a blend of Heath Riles BBQ Beef Rub for that internal depth and our award-winning Competition Rub to finish the outside with a little sweet, a little heat, and a whole lot of color. Fire ‘em up on the grill and glaze them with Heath Riles Sweet BBQ Sauce for the ultimate finish.

The Ingredients

Here’s what you’ll need to roll out six perfect BBQ pinwheels.

Ground Beef (1 lb)

Stick with 80/20 for flavor and fat content. A square-packed brick works best—easy to portion, press, and roll.

Thick-Cut Bacon (6 slices)

Go with thick-cut for a meatier texture. If you want a bigger pinwheel for burgers, thin-cut will cover more surface area.

Heath Riles BBQ Beef Rub

Bold and balanced—this rub lays the flavor foundation with salt, pepper, and garlic that cuts through the richness of the beef.

Heath Riles BBQ Competition Rub

Sprinkled on the outside, this rub creates the perfect bark and color while adding a little sweet-savory balance.

Heath Riles Sweet BBQ Sauce

We finished the pinwheels with a brush of Heath Riles Sweet BBQ Sauce—a thick, balanced sauce with a smooth sweetness and subtle tang that caramelizes beautifully over the fire.

Wooden Skewers

Two pinwheels per stick makes flipping easy and helps them stay together over the flame.

The Grill Set Up

We ran these on the Recteq Bullseye Pellet Grill at a steady 350°F, using Royal Oak Hickory Blend Charcoal Pellets for rich, wood-fired flavor. This setup delivers that backyard smokiness with consistent temperature for a crisp finish and juicy interior.

Once the grill is preheated and the skewers are chilled, it’s go time. No foil. No wrap. Just smoke, fire, and rub.

Step-by-Step: BBQ Bacon Burger Pinwheels

1. Build the Base

Lay out six slices of thick-cut bacon in a row, slightly overlapping. Then, use a sharp knife to slice your 1 lb brick of ground beef into sections and press them evenly over the bacon—about ¼ inch thick across the surface.
Tip: A square-packed beef portion helps you spread the meat faster without overhandling it.

2. Season the Meat

Hit the beef side with a solid coating of Beef Rub, then roll and dust the outside with Competition Rub. That combo seasons every bite from the inside out.
Tip: Let the rub sweat in before grilling for best results.

3. Roll, Slice & Skewer

Roll the bacon-beef sheet tightly into a log. Slice into pinwheels using that same knife, then thread two onto each wooden skewer for easy flipping.
Tip: Chill in the fridge for 15–20 minutes to help them hold their shape.

4. Get Grilling

Place the pinwheels directly onto your preheated Bullseye grill running at 350°F. Cook for 30 minutes, then flip. The bacon will crisp while the beef stays juicy over the hickory pellets.

5. Sauce & Finish

At 35–40 minutes, baste the tops with Heath Riles Sweet BBQ Sauce. Flip the pinwheels, then brush the other side to get a glossy, caramelized finish on both ends. Continue grilling another 5–10 minutes until the bacon is fully rendered and the internal temp hits at least 160°F (check with a Thermapen ONE).
Tip: Saucing too early can burn—wait until the last 10–15 minutes.

6. Let Them Rest

Pull the pinwheels and let them rest for 5–10 minutes. Then serve hot—straight off the cutting board, or tucked into buns for the ultimate bacon burger experience.

Tasting Notes

These pinwheels are crispy, juicy, and loaded with rub and sauce flavor in every layer. The outer bacon edges crisp up beautifully while the beef stays tender and packed with seasoning.

Slice in half and drop one on a bun with tomato, onion, and pickles? You’ve got the best burger of the season.

Serving Suggestions

Here’s how to work these pinwheels into your next spread:

• As an appetizer: Serve skewered with extra sauce on the side.
  
• As a main dish: Pair with one (or all) of these crowd-pleasing sides:
  
  • Smoked Bacon Mac & Cheese – Ultra creamy, cheesy, and smoked to perfection.
    
  • Grilled Corn with Citrus Lime Butter – A tangy twist on a summer classic.
    
  • Mississippi Coleslaw – Creamy, crunchy, and cool—perfect to cut through the richness.
    
• Burger-style: Thin-cut bacon, bigger roll, sandwich setup. Add your favorite toppings and enjoy.

Storage & Reheating

• Fridge: Store in an airtight container for up to 3 days. Reheat in a 300°F oven until warmed through.
  
• Freezer: Wrap and freeze for up to 2 months. Thaw overnight before reheating.

Bonus: Leftovers are amazing chopped into eggs, salad, or baked potatoes.

Wrap-Up

These BBQ Bacon Burger Pinwheels are everything we love about backyard cooking—simple prep, bold flavor, and that satisfying sizzle when bacon meets flame. Whether you're hosting a game-day cookout or just feeding the family on a Friday night, this recipe brings the heat, the smoke, and the flavor in a way that’s straight-up irresistible.

Roll them up. Grill them hot. Sauce them sticky. Then serve them proud.

Tag your cooks with #HeathRilesBBQ—we’d love to see what you’re grilling next.

Equipment & Tools

Recteq Bullseye Pellet Grill, Royal Oak Hickory Blend Charcoal Pellets, Wooden Skewers, Cutting Board, Knife, BBQ Mop, Thermapen ONE