A smokehouse burger… just the name says thick, juicy and smokey. An incredible burger that worthy of being served in a smokehouse but now you can do it at home on your gas grill.
Based on a 2008 Cook’s Country recipe, I did only a few changes for taste. As usual, ATK recipes turn out great but this one is also simple. Start with a good burger. I usually use a ground chuck or sirloin. Mix with your favorite BBQ sauce. I used my favorite Gate’s of Kansas City but ATK likes Bull’s Eye. Spice with some salt, pepper, garlic and onion powder. You can easily change this but this is a very nice combo. Most importantly these are smoked. I used hickory but use the wood of your choice. I no longer soak my wood chips since I don’t think it matters much.
Rating:
A nice solid 5.
Notes: I wrote the recipe for 4 but I only do 3 (as you can see in the pictures) This obviously can be easily scaled to the amount you need. The original recipe made enough spice mixture for 8 so that is cut in half from the original.
Since this is a thick burger, you can not get it done properly just over direct heat. You need some indirect time to finish and get to the desire temperature. Health warning: do not consumer or serve ground meat that has not been cooked to 165.
Preheat grill by turning one side to maximum and leave the other side off. Of course, clean and oil grates.
Mix 1 teaspoon each of course salt, pepper, garlic powder and onion powder. Mix 2 pounds of a good burger (80-85%) with 3 tablespoons of your favorite BBQ sauce, 1 teaspoon of course salt and 1 teaspoon pepper. Mix just enough to combine and distribute.
This is a good spot to get the smoke going on your grill. I have an attached smoker box. You can also use a cast iron smoking box or an aluminum pouch. Check http://www.101cookingfortwo.com/baby-back-ribs-gas-grill/ for more about smoke on a gas grill.
Form the burger into 1 inch thick patties. That will be about 3 1/2 to 4 inches diameter. Dimple the center 1 1/2 inch by about 1/8 inch each side.
Give both sides a good sprinkle of the spice mixture.
Place over the hot side of the preheated grill. Grill each side for 4-5 minutes until nicely brown.
Move off the direct heat to the cool side but still close to the heat. Continue to grill until your reach your desired internal temperature. 165 for me the total time was about 20 minutes (10 direct heat and 10 indirect).
Allow to rest for 5 minutes before serving.
Smokehouse Burger on a Gas Grill
Recipe type: Grill
Cuisine: American
Serves: 4
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
A smokehouse burger… just the name says thick, juicy and smokey. An incredible burger that worthy of being served in a smokehouse but now you can do it at home on your gas grill.
Ingredients
- 2 pound good burger
- 3 tablespoons of your favorite BBQ sauce
- 1 teaspoon coarse salt
- 1 teaspoon pepper
Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon pepper
- 1 teaspoon coarse salt
Instructions
- Preheat grill by turning one side to maximum and leave the other side off. Of course, clean and oil grates.
- Mix 1 teaspoon each of course salt, pepper, garlic powder and onion powder. Mix 2 pounds of a good burger (80-85%) with 3 tablespoons of your favorite BBQ sauce, 1 teaspoon of course salt and 1 teaspoon pepper. Mix just enough to combine and distribute.
- This is a good spot to get the smoke going on your grill. I have an attached smoker box. You can also use a cast iron smoking box or an aluminum pouch. Check http://www.101cookingfortwo.com/baby-back-ribs-gas-grill/ for more about smoke on a gas grill.
- Form the burger into 1 inch thick patties. That will be about 3½ to 4 inches diameter. Dimple the center 1½ inch by about ⅛ inch each side.
- Give both sides a good sprinkle of the spice mixture.
- Place over the hot side of the preheated grill. Grill each side for 4-5 minutes until nicely brown.
- Move off the direct heat to the cool side but still close to the heat. Continue to grill until your reach your desired internal temperature. 165 for me the total time was about 20 minutes (10 direct heat and 10 indirect).
- Rest for 5 minutes before serving.
3.2.2708
Updated
June 15 2014
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