Beef Brisket (2 lb)
Sirloin Steak (2 lb)
in a large bowl and hand form into 12 oz patties.
Place burgers in freezer for 1 hour to firm.
Prepare grill for indirect cooking at 275 degrees F (140 degrees C), add chunks of hickory wood to coals for smoke flavor.
Sweet Onion (1)
Olive Oil (1 Tbsp)
in a small sauté pan over medium heat for 15 minutes add
Portabella Mushroom Caps (8 oz)
and continue to cook for 4-5 minutes until mushrooms soften. Set aside.
Season each burger on both sides with
Killer Hogs The A.P. Rub (1/4 cup)
or your favorite all-purpose seasoning.
Place burgers on cooking grate and smoke for 30 minutes.
To make the steak sauce, melt
Salted Butter (1 Tbsp)
in a small sauce pot over medium heat. Add the
Onions (1 Tbsp)
Garlic (3 cloves)
Water (4 fl oz)
Balsamic Vinegar (4 fl oz)
Worcestershire Sauce (2 fl oz)
Ketchup (4 Tbsp)
Brown Mustard (3 1/2 Tbsp)
Brown Sugar (2 Tbsp)
Orange Juice (2 Tbsp)
Raisins (2 Tbsp)
Chili Sauce (1 Tbsp)
Hot Sauce (1 Tbsp)
Salt (1 tsp)
Ground Black Pepper (1/2 tsp)
Crushed Red Pepper Flakes (1 pinch)
while stirring and bring to a boil.
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.
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.
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.
To make the roast garlic mayo, combine the
Mayonnaise (1 cup)
Garlic (6 cloves)
Lemon Juice (1/2 Tbsp)
Salt and Pepper (to taste)
, store in an airtight container in the refrigerator until ready to serve.
To assemble burger, split a
Hamburger Buns (6)
and smear Roasted Garlic Mayo on top and bottom.
Place burger patty on the bottom half of each roll and top with 2 slices of
Wright® Brand Smoked Bacon (12 slices)
, the top half of the Kaiser roll, and serve.