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Smoked Hamburgers
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30 INGREDIENTS • 14 STEPS • 3HRS

Smoked Hamburgers

Recipe

4.0

3 ratings
This burger is so juicy and you really get that hickory smoke flavor! Store the sauces in an airtight container in the refrigerator for other recipes.
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This burger is so juicy and you really get that hickory smoke flavor! Store the sauces in an airtight container in the refrigerator for other recipes.
author_avatar
How to BBQ Right
Hi, I'm Malcom. I'm dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.

3HRS

Total Time

$5.67

Cost Per Serving

Ingredients

Servings
6
us / metric
Beef Brisket
905 g
Beef Brisket, ground
Sirloin Steak
905 g
Sirloin Steak, ground
All-Purpose Spice Rub
4 Tbsp
All-Purpose Spice Rub
Used Killer Hogs The A.P. Rub
Portabella Mushroom Cap
225 g
Portabella Mushroom Caps, sliced
Sweet Onion
1
Medium Sweet Onion
Baby Swiss Cheese
6 slices
Baby Swiss Cheese
Thick-Cut Bacon
12 slices
Thick-Cut Bacon
Hamburger Bun
6
Hamburger Buns
Water
120 mL
Water
Balsamic Vinegar
120 mL
Balsamic Vinegar
Worcestershire Sauce
4 Tbsp
Worcestershire Sauce
Ketchup
4 Tbsp
Ketchup
Brown Mustard
3 2/3 Tbsp
Brown Mustard
or Dijon Mustard
Brown Sugar
2 Tbsp
Brown Sugar
Orange Juice
2 Tbsp
Orange Juice
Raisins
2 Tbsp
Raisins, chopped
Chili Sauce
1 Tbsp
Chili Sauce
Hot Sauce
1 Tbsp
Hot Sauce
Onion
1 Tbsp
Onions, minced
Salted Butter
1 Tbsp
Salted Butter
Garlic
3 cloves
Garlic, minced
Salt
1 tsp
Salt
Ground Black Pepper
1/2 tsp
Ground Black Pepper
Crushed Red Pepper Flakes
1 pinch
Crushed Red Pepper Flakes
Mayonnaise
230 g
Mayonnaise
Garlic
6 cloves
Garlic, roasted, crushed
Lemon
1
Lemon, freshly squeezed
1/2 Tbsp juice per 6 servings
Olive Oil
1 Tbsp
Olive Oil
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
908
Fat
53.8 g
Protein
81.8 g
Carbs
18.5 g
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author_avatar
How to BBQ Right
Hi, I'm Malcom. I'm dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.

Cooking Instructions

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step 1
Combine Beef Brisket (905 g) and Sirloin Steak (905 g) in a large bowl and hand form into 12 oz patties.
step 1 Combine Beef Brisket (905 g) and Sirloin Steak (905 g) in a large bowl and hand form into 12 oz patties.
step 2
Place burgers in freezer for 1 hour to firm.
step 2 Place burgers in freezer for 1 hour to firm.
step 3
Prepare grill for indirect cooking at 275 degrees F (140 degrees C), add chunks of hickory wood to coals for smoke flavor.
step 4
Caramelize Sweet Onion (1) with Olive Oil (1 Tbsp) in a small sauté pan over medium heat for 15 minutes add Portabella Mushroom Caps (225 g) and continue to cook for 4-5 minutes until mushrooms soften. Set aside.
step 5
Season each burger on both sides with All-Purpose Spice Rub (4 Tbsp) or your favorite all-purpose seasoning.
step 6
Place burgers on cooking grate and smoke for 30 minutes.
step 6 Place burgers on cooking grate and smoke for 30 minutes.
step 7
To make the steak sauce, melt Salted Butter (1 Tbsp) in a small sauce pot over medium heat. Add the Onion (1 Tbsp) and Garlic (3 cloves) 1-2 minutes.
step 8
Add the Water (120 mL), Balsamic Vinegar (120 mL), Worcestershire Sauce (4 Tbsp), Ketchup (4 Tbsp), Brown Mustard (3 2/3 Tbsp), Brown Sugar (2 Tbsp), Orange Juice (2 Tbsp), Raisins (2 Tbsp), Chili Sauce (1 Tbsp), Hot Sauce (1 Tbsp), Salt (1 tsp) and Ground Black Pepper (1/2 tsp), Crushed Red Pepper Flakes (1 pinch) while stirring and bring to a boil.
step 9
Lower the heat to a simmer and continue to cook for 10-15 minutes stirring occasionally. Strain sauce and pour into a jar for storage.
step 10
Flip burgers and continue to cook until internal temperature reaches 140 degrees F (60 degrees C). Brush Steak Sauce on top of each burger and cook for 1-2 minutes.
step 10 Flip burgers and continue to cook until internal temperature reaches 140 degrees F (60 degrees C). Brush Steak Sauce on top of each burger and cook for 1-2 minutes.
step 11
Top each burger with mushroom and onion mixture and a slice of Baby Swiss Cheese (6 slices), cook for 30-45 seconds to melt chee​se.
step 11 Top each burger with mushroom and onion mixture and a slice of Baby Swiss Cheese (6 slices), cook for 30-45 seconds to melt chee​se.
step 12
To make the roast garlic mayo, combine the Mayonnaise (230 g), Garlic (6 cloves), juice from Lemon (1), Salt (to taste) and Ground Black Pepper (to taste) store in an airtight container in the refrigerator until ready to serve.
step 13
To assemble burger, split a Hamburger Buns (6) and smear Roasted Garlic Mayo on top and bottom.
step 13 To assemble burger, split a Hamburger Buns (6) and smear Roasted Garlic Mayo on top and bottom.
step 14
Place burger patty on the bottom half of each roll and top with 2 slices of Thick-Cut Bacon (12 slices), the top half of the Kaiser roll, and serve.
step 14 Place burger patty on the bottom half of each roll and top with 2 slices of Thick-Cut Bacon (12 slices), the top half of the Kaiser roll, and serve.

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