The trick is to smoke the meat and not make the meat smoke
TRI-TIP BACON CHEESEBURGERS
Date: October 28, 2010 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.
Tri-Tip Bacon Cheeseburger
The ground tri-tip was a bit more lean looking than the 85/15 ground beef I usually buy
The meat had a sticky, plastic like consistency and easily formed into patties
The 1/3 pound patties were grilled using medium-high heat
The burgers took on a very nice sear
The burgers were topped with American cheese during the last two minutes
The burgers are done & the buns are toasted it is time to eat
The burgers have been topped with bacon & all that is left is Dijon mustard
If the burger tasted as good as it looked it was going to be a good one
The burger lived up to its advanced billing. Nice sear on the outside, great beef flavor on the inside
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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.
My Own Concoction:
This is a basic burger, except for the ground tri-tip. You can reverse engineer it from the pictures & descriptions.