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, American Test Kitchen 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 American Test Kitchen 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.
Lilly needs attention
Notes: I wrote the recipe for four, 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 eight, 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 desired temperature. Health Warning: do not consume 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 coarse salt, pepper, garlic powder, and onion powder. Mix 2 pounds of a good burger (80-85%) with three tablespoons of your favorite BBQ sauce, one teaspoon of coarse salt and one 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 https://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 ten indirect).
Allow to rest for 5 minutes before serving.
Molly as deck puppy
| Servings | Prep Time |
| 4 | 15 minutes |
| Cook Time |
| 20 minutes |
|
|
| 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.
|
- 2 pound burger
- 3 tablespoons BBQ sauce
- 1 teaspoon coarse salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon pepper
- 1 teaspoon coarse salt
- 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 coarse salt, pepper, garlic powder, and onion powder. Mix 2 pounds of a good burger (80-85%) with three tablespoons of your favorite BBQ sauce, one teaspoon of coarse salt and one 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 https://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 ten indirect).
- Rest for 5 minutes before serving.
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All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.
Last Updated
June 11, 2016
Chris
Holy smokes, you rarely give out 5’s so I know this must be one serious burger! I’ll have to try it on our gasser.
DrDan
Yep serious… Since it is so thick, it needed different technique.
Thanks for the note Chris.
Note to readers: Check out Chris’s blog Nibble Me This