The trick is to smoke the meat and not make the meat smoke

TEXAS BURGERS

  Date: July 12, 2014
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This tasty burger was my first attempt from this year's Weber's Big Book of Burgers and it was a big hit. It was a simple burger using ground chili in both the patties and the accompanying homemade BBQ sauce. The one third pound burgers were grilled using 400 to 500 degree medium-high heat and when flipped onto the second side, were topped with a thick piece of N.Y. cheddar cheese. The burgers used 80/20 ground beef. Every time I opened the lid I got fat flare-ups, which prevented getting good pictures of the meat on the grill, With the tight seal of the Egg the flare-ups went out as soon as I lowered the grill lid. The burgers were served on toasted buns, topped with the homemade BBQ sauce. The burgers had great grilled flavor and a nice spicy flavor. I am looking forward to trying many more recipes from this book
Recipe Source:
Alt image
Meathead

Weber's Big Book of Burgers:

Texas Burgers with Cheddar Cheese and BBQ Sauce
Grill:
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Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • BGE Cast Iron Grill Grid
  • 19" Grill Spatula
  • SR 19" Locking Tongs
  • Wicked Good Weekend Warrior Lump Charcoal