step 1
Combine Beef Brisket (2 lb) and Sirloin Steak (2 lb) 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 Tbsp) in a small sauté pan over medium heat for 15 minutes add Portabella Mushroom Caps (3 cups) 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 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 (4 fl oz), Balsamic Vinegar (4 fl oz), Worcestershire Sauce (2 fl oz), Ketchup (4 Tbsp), Brown Mustard (3 2/3 Tbsp), Brown Sugar (2 Tbsp), Orange Juice (2 Tbsp), Sun-Maid 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 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 cheese.
step 12
To make the roast garlic mayo, combine the Mayonnaise (1 cup), 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 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.
