The trick is to smoke the meat and not make the meat smoke
Date: May 25, 2010 Favorite:Burgers Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The patties were enhanced with BBQ sauce, salt & pepper on the inside
The 1/2 pound patties were made with 85% lean beef. They were made big to absorb the big flavors from smoke & spice
The meat was broken up into small chunks prior to adding the other ingredients
The rub used garlic powder, onion powder, salt & pepper
The finished rub
The burgers have been rubbed, the buns have been buttered for toasting & the cheese sliced. Time to grill.
The large 1/2 pound patties were first seared over direct high heat using hickory chips to provide smoke flavor
Then they were finished indirectly. The cheese was added with two minutes left
After a 5 minute rest the burgers were served with toasted kaiser rolls & vidallia onions
These burgers had a hearty taste from the rub & the sear had given them a bit of a crispy outer crust
Despite the high heat used, the burgers were still moist on the inside because of the indirect cooking used to finish
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These burgers from Cook’s Illustrated Summer Grilling Guide 2010 promised big things: A spicy outer crust, big smoky flavor & a moist, tasty interior. To hold all of this goodness they used big 1/2 pound patties. The patties were flavored on the inside with BBQ sauce, salt & pepper. Then the one inch thick patties were rubbed with garlic & onion powder, salt & pepper. All of the burners were lit initially and hickory chips were placed in the smoker drawer. The burgers received a sear using direct high heat and the buns were toasted as well during this phase. After searing the middle two burners were turned off and the thick patties were finished using indirect high heat. The cheese was added with two minutes left to finish. These burgers delivered as promised. They were moist & tasty on the inside with a rich flavor from the BBQ sauce & hickory smoke. The outside was spicy & a bit crusty & the vidalllia onions added a sweet contrast. The only thing I am not sure of is the cheese, which I added into the mix. I used Swiss and I am not sure if I need to skip the cheese or try another type. These burgers are actually flavorful enough to stand on their own & I will definitely make them again.