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HIGH POINT, N.C. – The Camel City Grill food truck stopped by the FOX8 studios in High Point on Friday, serving up craft burgers, grilled sandwiches, wraps and snacks.

The visit was part of “Food Truck Friday,” a new FOX8 segment highlighting food trucks in the area.

Next Friday on the FOX8 4:00 news we will be highlighting food from the Ice Queen Parlor ice cream truck.

Camel City Grill “PBB&J Burger” receipe

Yields 6 Burgers

2 lbs 80/20 Black Angus ground beef
6 Brioche rolls
6 strips cooked thick-cut bacon
Kosher salt
Fresh cracked black pepper
1/2 cup shelled peanuts
1/2 cup red pepper jelly
Food processor
Rubber spatula
Large mixing bowl

Peanut Butter
Place raw peanuts one layer deep in a shallow baking pan. Sprinkle with salt. Roast in a 350 degree oven for 15-20 minutes. Remove from heat just short of desired doneness, as peanuts continue to cook as they cool.

Add roasted peanuts to the bowl of a food processor. Process 1 minute, then scrape sides of bowl with rubber spatula. Add oil to desired consistency and process 2-3 minutes until peanut butter is shiny and smooth. Optional: add additional salt or honey for desired taste, and process until mixed thoroughly.

Place ground beef into a large mixing bowl, and season liberally with salt & pepper. Mix using hands. When seasoning is thoroughly mixed into the beef, form 6 fist-sized balls (approx. 5.3 oz each). Using your hands, flatten out one of the balls to a patty shape, making sure not to overwork the beef. When patty is formed, make an indent with your thumb in its center. This will prevent the burger from puffing up while it is cooking. Repeat this process for the other 5 patties.

Preheat grill to 425 degrees. When temperature is reached, place all 6 patties on the grill. The high temperature will create a sear on the bottom, helping to seal in the juices. Let cook for 3-4 minutes, then flip once, repeating the searing process on the other side. Let cook for 3-4 minutes, or until internal temperature of 155 degrees is reached.

Cut brioche buns in half, and toast the inside on the grill to preference. Gently spread the peanut butter on the inside of the top bun, and the red pepper jelly on the inside of the bottom bun. Place your finished burger on top of the bottom bun, topping it with cooked thick-cut bacon. To complete, place top bun on top and stick a toothpick through to ensure the burger stays together. Grab some napkins and enjoy your own homemade PBB&J Burger!