Smokehouse Burgers
- 20m Prep Time
- 1h Cook Time
- 2h Ready In
Smoked beef patties topped with cheddar, bacon, pickled onions, and BBQ sauce on brioche buns. A smoky twist on a classic burger.
Ingredients
- 8 thick-cut bacon
- 1 1/4 lbs ground beef, 80 percent lean/20 percent fat
- 1 tbsp Beef Rub
- 1 egg beaten
- 1 1/2 tsp Worcestershire sauce
- 4 sharp cheddar cheese
- 4 brioche buns
- 1 bunch butter lettuce
- 1/2 cup Pinot Noir BBQ Sauce
- 1/4 cup Smoked Pickled Onions
Nutrition (per serving, estimated)
Estimated based off 4 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 24 mg
- Iron: 0.7 mg
- Magnesium: 7.47 mg
- Phosphorus: 36.6 mg
- Potassium: 137 mg
- Zinc: 0.24 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 8 thick-cut bacon
- 1 1/4 lbs ground beef, 80 percent lean/20 percent fat
- 1 tbsp Beef Rub
- 1 1/2 tsp Worcestershire sauce
- 4 sharp cheddar cheese
- 4 brioche buns
- 1 bunch butter lettuce
- 1/2 cup Pinot Noir BBQ Sauce
- 1/4 cup Smoked Pickled Onions
Prepare
- Beat 1 egg
Let's Cook
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Step 1.
Preheat the smoker to 250°F using applewood or oakwood. Place 8 slices of thick-cut bacon directly on the smoker grate; the bacon will take up to 90 minutes to become crispy, so start it first.
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Step 2.
While the bacon smokes, in a large bowl combine 1¼ pounds ground beef (80/20), 1 tablespoon Beef Rub, 1 beaten egg, and 1½ teaspoons Worcestershire sauce. Mix with your hands until just combined, then divide into 4 equal portions (about 5 ounces each). Form each into a patty; for even thickness, press the meat into an oiled ramekin or shape by hand, making a slight indent in the center.
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Step 3.
Place the 4 patties on the smoker grate alongside the bacon. Smoke for 1 hour, or until the internal temperature of the beef reaches 155°F. (The bacon should still be cooking at this point.)
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Step 4.
After 1 hour, place 1 slice of sharp cheddar cheese on each patty. Continue smoking for another 10 minutes, or until the internal temperature reaches 160°F and the cheese is melted. Meanwhile, check the bacon; if not yet crispy, continue smoking until desired doneness.
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Step 5.
Remove the burgers and bacon from the smoker. To assemble each burger: place a leaf of butter lettuce on the bottom half of a brioche bun, then the patty with cheese. Top with 1 tablespoon (or more) Pinot Noir BBQ Sauce, a few Smoked Pickled Onions, and the top bun. Serve immediately.