Smokehouse Burgers

Let's Cook

1. 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.

2. 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.

3. 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.)

4. 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.

5. 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.