Smokhouse Burgers | Hickory Smoked Hamburgers on Big Green Egg

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For this Smokehouse Burger recipe I’m starting with a couple pounds of left over Wagyu Brisket trimmings that I save from competitions and mixing it with equal parts sirloin steak.

I grind the brisket and sirloin separately and then mix the two together creating a Wagyu blend. It’s has all the marbling of a fatty brisket point and the ground sirloin balances out the lean portion making for a special burger.

Of course everyone doesn’t have wagyu brisket trimmings in the freezer, but you can duplicate this recipe with a mixture of chuck and sirloin. Grind it yourself at home or ask the butcher for a couple pounds of each and mix them together.

Once the meat is combined, separate it into 12oz portions and form the burger patties by hand. These are XXL burgers, but trust me they’ll cook down on the grill.

Place the burgers on a wax paper lined sheet pan and stick them in the freezer for about an hour to firm.

Instead of high heat searing these burgers, I’m firing up my Big Green Egg for some indirect smoking. You can use any grill set up for indirect heat just run the temp at 275 degrees.

Also they wouldn’t be a “Smokehouse Burger” without adding a little wood to the fire. Place 2-3 chunks of good hickory wood on the hot coals for smoke flavor.

I want the meat to be the star, but you can use any All Purpose seasonings you like. Season each side of the burgers lightly and they’re ready for the grill.

Place the burgers on the grill and let them cook for 20-30 minutes. This is the perfect time to caramelize some onions and mushrooms and put together a Homemade steak sauce (recipe below) for a quick glaze.

Slice a medium size sweet onion into thin strips and heat 1 TBS of olive oil in a sauté’ pan over medium heat. Add the onions to the pan and season with a pinch of salt. Cook the onions for 15 minutes stirring occasionally until they reach a golden color. Add 8oz of sliced portabella mushrooms to the pan and continue to cook until the mushrooms are soft.

Flip the burgers after 20-30 minutes and continue to cook until the internal temperature reaches 140 degrees. Brush each burger with the steak sauce and close the lid for a couple minutes.

Top each burger with the onion/mushroom mixture and a slice of Swiss cheese. Let the cheese melt for about 30 seconds and remove the burgers from the grill.

To assemble the burgers slice Kaiser Rolls in half and spread Roasted Garlic Mayo (recipe below) on both sides of the bread. Place a burger patty on the bun, top with a couple slices of crispy bacon, and serve.
These Smoke House Burgers are incredible; the meat is extra juicy and the texture is amazing. The hickory flavor comes through in every bite and mushrooms and onions put it over the top. You have to try this recipe!

Steak Sauce

  • - 4oz Water
  • - 4oz Balsamic Vinegar
  • - 2oz Worcestershire Sauce
  • - 2oz Heinz Ketchup
  • - 2oz Brown or Dijon Mustard
  • - 2 Tablespoons Brown Sugar
  • - 2 Tablespoons Orange Juice
  • - 2 Tablespoons chopped raisins
  • - 1 Tablespoon Heinz Chili Sauce
  • - 1 Tablespoon Hot Sauce
  • - 1 Tablespoon minced onion
  • - 1 Tablespoon salted butter
  • - 3 cloves minced garlic
  • - 1 teaspoon salt
  • - ½ teaspoon black pepper
  • - pinch of crushed red pepper flakes

Melt butter in a small sauce pot over medium heat. Add the onion and garlic, sauté for 1-2 minutes. Add the remaining ingredients 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 stoarage.

Roasted Garlic Mayo

  • - 1 cup Mayonnaise
  • - 6 cloves roasted garlic, smashed
  • - 1/2 Tablespoon lemon juice
  • - Salt and Black Pepper to taste

Combine the ingredients and store in an airtight container in the refrigerator until ready to serve.


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