Smokhouse Burgers | Hickory Smoked Hamburgers on Big Green Egg

hey welcome back to how to barbecue right I'm Malcolm Reed today I'm gonna show you how I do my smokehouse burgers we're gonna really make these burgers special firing up the big green egg we're not just grilling them we're gonna get them at some hickory smoke they're gonna be fantastic let's get to cooking now these burgers that I have today are gonna be a blend of Wagyu brisket and some ground sirloin that's really what's gonna make this mix special I save all my trimmings from my barbecue comps I put them in the freezer until I get enough to grind and that's what I'm doing today so I've grabbed a couple sirloins from the grocery store because I need some lean meat this juegue brisket it's got a lot of fat in it and the ratio is really high from fat to lean and I want to balance it out the fats gonna bring a ton of flavor a ton of moisture to these burgers but we need some lean meat too so I'm going pound for pound Wagyu trimmings and ground sirloin I grind both of them up separate and I'm just gonna mix them together and that's gonna be the foundation for these smokehouse burgers now I want a big burger when I'm thinking steak house or a specialty burger I don't want just 1/4 pound of beef I'm making 12 ounce burgers and I'm gonna weigh these out that's the first thing I do is portion out my meat to kind of a ball and we're gonna weigh it to make sure we get the weight right then I'm gonna hand form these patties now you've worked this meat a little bit and it's been out on the counter some so it's gonna be a little bit looser to firm them up once I get the patties formed I place it in a pan in my freezer just for a little while it doesn't have to get completely frozen but we're wanting to form these patties up and that's what I've got today and I know everybody doesn't have Wagyu trimmings at home but you can go to the store and just get a good mix of a ground chuck it's got some fat some marbling in it and then some cirtl one you can have your butcher mix it for you or you can bring it home and grind it yourself it's no problem it's gonna make for a better burger because you're gonna get that lean meat and some of that fat meat and the ratio is gonna be right it's gonna hold together it's going to be real tasty the only season I'm putting on the outside of these burgers is that salt pepper and garlic I know you've seen me use it before it's my AP seasoning if you got a favorite burger seasoned go ahead and use it they're your favorite all-purpose it'll work just fine but I really want the meat to be the star of the show and we need some savory notes we need the salt we need a little bit of heat in the garlic it's all they really need we're just gonna see some both sides now our burgers are ready for the grill I've just got to get my big green egg fired up and I'm cooking these burgers indirect today that's why I'm using my big green egg I've got a good base of lump charcoal in there a couple of wax cubes to get the fire going I'm just gonna let those coals get good and hot then I'm gonna put my peat deflector in place and get my grade on I want it set up for indirect cooking and if you're cooking on any other kind of grill do the same we want the temps to be about 275 we're slowing down these burgers we're not cooking them direct we're not cooking them hot trying to sear them we're wanting to get some smoke in I'm getting some of that good Hickory flavor in them and it's gonna take them a little bit longer to cook when the big green egg temps come up go ahead and check your vents back you want about a inch on the bottom and then just crack the top to where the Daisy will is fully open where you can see the smoke coming out that's gonna stabilize that temp right about 250 275 that's as hot as we need it we're gonna be ready to get these burgers on the grill so now we've got the big green egg up to temp I'm just gonna transfer this book burgers over to my cooking grate we're just placing them directly on the grate over the heat diverter and they're gonna sit here and cook it absorb some of this hickory smoke we've got rolling and I just put about three chunks of that grill wood on there you can use your favourite wood I like the flavor Hickory gives these burgers now we're just going to let the burgers cook we'll check on them about 20 minutes see how we're doing we're looking to take them up to about 140 and it's probably gonna take 45 minutes to an hour but we're not worried about time we'll start checking this temperature in a little while y'all stick around so I want to make a homemade steak sauce to glaze these burgers and you could use a store-bought sauce but this one's really easy to make I'm starting in a small sauce pan with a little bit of butter and adding some finely chopped onion and garlic and I'm just cooking them for one to two minutes just enough to soften it we're gonna add the rest of the ingredients and then we're gonna bring it to a ball you want to stir it constantly and then reduce the heat to simmer and just let it cook for about ten minutes they don't want to strain it and get it in my jar and it's gonna be ready to go all right our smokehouse burgers have been on about 30 minutes and I do want to get them cooking on both sides we've slowed them down a lot hold them at 275 but I want you to look you can see how they've shrunk down a little bit but we've got a lot of fat content in here we have a nice thick burger but we want to get some of this cooked off the outside and you let them stay on one side long enough to where they're they're fully cooked and they won't break up when you turn on these are looking great I'm just giving them a little flip we're gonna finish these off it's only gonna take about 15 to 20 more minutes we'll be right where we want them so we're just gonna let the burgers finish up here it's not gonna take up much longer I want to go inside and saute some mushrooms caramelize some onions we're gonna top these burgers with it you know we got to get some baking going we're gonna put some good Swiss cheese on them and I got a special Mayo I want you to check out here just a few minutes let's get inside for the caramelized onions and mushrooms I'm starting with a saute pan and a little bit of olive oil we're gonna slice up a sweet onion real fine and add that to the pan season it with a little bit of salt and we're just gonna cook it for about 10 minutes until it starts to caramelize then we're gonna add 8 ounces of sliced portobello mushrooms and you just want to cook those until they're soft we're ready to go all right 45 minutes total cook time and I'm seeing 140 143 these burgers as far as I want them to go so now I want to glaze these burgers with that steak sauce we put together it's gonna give it a real tangy flavorful really goes great with burgers it's gonna kind of be a sauce that's gonna cook down on the top of these and we're gonna top it with those mushrooms and onions here in just a second now we're just going to let this sauce cook down glaze a little bit on top of our Barger's I'm gonna go grab the mushrooms and onions we're gonna be ready to top them and then get a little cheese on top we're gonna have a gourmet burger before you know it so now we've let that sauce cook down a little bit I'm just gonna top each one of these burgers with some of that mushrooms caramelized onion oh it looks good now on top of the mushrooms and onions I'm just going to lay some Swiss cheese the heats gonna melt this cheese down pretty quick we'll be ready to get these burgers off the grill we're just gonna get the lid closed for a minute now let it melt the cheese down into the mushrooms the onions on top of that good Wagyu burger all right just after a few seconds the cheese is melted these look fantastic I'm just going to take them off real carefully get them on a platter here check those burgers out the steak sauce cooked down on them caramelized onions and mushroom hey check out these burgers but doesn't that just look awesome I could eat those for dinner right there let's make a burger all right we're ready to build these burgers and the first thing we're gonna do we've got a good kaiser roll that I've just split here and I've got some roasted garlic mayo and this was real easy to make I just took 3 or 4 cloves of roasted garlic kind of minced it up mix it in with a cup of mayo and just a little splash of lemon juice and season it with some salt and pepper this is just something a little more special than regular Mayo that roasted garlic really goes great with the flavors of the smokehouse burger I'm gonna put some on the top and bottom of our kaiser roll so as little or as much as you like that looks good to me now I'm gonna grab one of these burgers this is going right on top we've got that Wagyu cirtl and blend caramelized mushrooms and onions and the Swiss cheese the last thing it needs it's a little bit of this bacon on top some thick cut bacon we've cooked off in the oven we're gonna put that top bun on it and that is a smokehouse burger if I've ever seen one let's cut this dude in half and see what it looks like I'll tell you what this burger looks absolutely delicious I can't wait to give it a try that's awesome Hamburg hey I'm telling y'all this burgers juicy you really get some of that hickory smoke well you slow those burgers down they had a lot of fat content from those Wagyu trimmings and that's what's gonna cook down but leaves it's so juicy inside hey if you like what we're doing subscribe to our Channel you can also send comments and questions at Facebook and Twitter we love those we'll see you guys next time I gotta finish this burger mmm might be the best burger ever right so juicy

Channel: HowToBBQRight

Views: 1,221,036

Rating: 4.9358582 out of 5

Keywords: Malcom Reed, HowToBBQRight, How To BBQ Right, smoked hamburgers, burgers smokehouse, smoked hamburger recipe, smoked burger recipe, smoking burger, smoking hamburger patties, bbq hamburger recipe

Id: in_p8tSSgQU

Length: 8min 37sec (517 seconds)

Published: Thu Oct 05 2017

Reddit Comments

[u/BreadCoffeeWhiskey]

Those burgers look delicious