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

TRI-TIP BACON CHEESEBURGERS

  Date: October 28, 2010
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A friend from the Barbecue Bible message board had some tri-tip ground up and used it to make some burgers. He raved about them and said he would would never use anything else. That sounded like something I had to check out. I was able to get some ground tri-tip a week later and I wanted to make a simple burger where the quality of the beef wouldn’t be masked by lots of spicy toppings. I decided on 1/3 pound bacon cheeseburgers with American cheese and Dijon mustard. The tri-tip was a little sticky or plastic feeling compared to other ground beef and moulded into a patty easily. When it was time to eat I must admit I was convinced. The outer crust had taken on a nice sear and was very tasty. The insides had a wonderful beef flavor that seemed more pronounced than I was used to. This WAS about the best burger I’d ever had. Whether I use tri-tip all the time remains to be seen. It is a bit pricey on this coast.
Recipe Source:
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GS Website

My Own Concoction:

This is a basic burger, except for the ground tri-tip. You can reverse engineer it from the pictures & descriptions.
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • 19" Grill Spatula
  • SR 19" Locking Tongs