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RECIPE
29 INGREDIENTS14 STEPS3HR

Smoked Hamburgers

4.0
3 Ratings

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How to BBQ Right

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.
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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.
3HR
Total Time

How to BBQ Right

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.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
2 lb
Beef Brisket , ground
2 lb
Sirloin Steak , ground
1/4 cup
Killer Hogs The A.P. Rub
8 oz
Portabella Mushroom Caps , sliced
1
Medium  Sweet Onion
6 slices
Baby Swiss Cheese
12 slices
6
Hamburger Buns
4 fl oz
Water
4 fl oz
Balsamic Vinegar
2 fl oz
Worcestershire Sauce
4 Tbsp
3 1/2 Tbsp
Brown Mustard
or Dijon Mustard
2 Tbsp
Brown Sugar
2 Tbsp
Raisins , chopped
1 Tbsp
Chili Sauce
1 Tbsp
Hot Sauce
1 Tbsp
Onions , minced
3 cloves
Garlic , minced
1 tsp
1 pinch
Crushed Red Pepper Flakes
1 cup
Mayonnaise
6 cloves
Garlic , roasted, crushed
1/2 Tbsp
1 Tbsp
to taste
Salt and Pepper

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Nutrition Per Serving

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CALORIES
1356
FAT
78.5 g
PROTEIN
103.6 g
CARBS
53.0 g

Cooking Instructions

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Step 1
Combine Sirloin Steak (2 pound) and Beef Brisket (2 pound) in a large bowl and hand form into 12 oz patties.
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 tablespoon) in a small sauté pan over medium heat for 15 minutes add Portabella Mushroom Cap (8 ounce) and continue to cook for 4-5 minutes until mushrooms soften. Set aside.
Step 5
Season each burger on both sides with Killer Hogs The A.P. Rub (1/4 cup) or your favorite all-purpose seasoning.
Step 6
Place burgers on cooking grate and smoke for 30 minutes.
Step 7
To make the steak sauce, melt Salted Butter (1 tablespoon) in a small sauce pot over medium heat. Add the Onion (1 tablespoon) and Garlic (3 clove) 1-2 minutes.
Step 8
Add the Water (4 fluid ounce), Balsamic Vinegar (4 fluid ounce), Worcestershire Sauce (2 fluid ounce), Ketchup (2 ounce), Brown Mustard (2 ounce), Brown Sugar (2 tablespoon), Orange Juice (2 tablespoon), Raisins (2 tablespoon), Chili Sauce (1 tablespoon), Hot Sauce (1 tablespoon), Salt (1 teaspoon) and Ground Black Pepper (1/2 teaspoon), 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 11
Top each burger with mushroom and onion mixture and a slice of Baby Swiss Cheese (6 slice), cook for 30-45 seconds to melt chee​se.
Step 12
To make the roast garlic mayo, combine the Mayonnaise (1 cup), Garlic (6 clove), Lemon Juice (1/2 tablespoon), Salt and Pepper (to taste), store in an airtight container in the refrigerator until ready to serve.
Step 13
To assemble burger, split a Hamburger Bun (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 slice), the top half of the Kaiser roll, and serve.

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Nutrition Per Serving
Calories
1356
% Daily Value*
Fat
78.5 g
101%
Saturated Fat
26.9 g
134%
Trans Fat
0.1 g
--
Cholesterol
266.1 mg
89%
Carbohydrates
53.0 g
19%
Fiber
2.9 g
10%
Sugars
17.7 g
--
Protein
103.6 g
207%
Sodium
3484.1 mg
151%
Vitamin D
0.3 µg
2%
Calcium
337.7 mg
26%
Iron
6.8 mg
38%
Potassium
909.0 mg
19%
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