Smokehouse Burger Recipes
SMOKEHOUSE BURGER
Steps:
- Preheat grill to medium-high; wait until grill reaches 400 degrees F.
- Sprinkle the patties on both sides with the salt and pepper. (We suggest aggressively, as most will sweat off the patties during cooking.)
- Cook the patties for 5 minutes, then flip.
- Place Pork Belly on grill. Brush the butter on the brioche buns and place on grill. Toast until it reaches the desired color (we like it a little darker for more of a char taste).
- Flip pork belly after 2 minutes, then place Cheddar on the patties to melt.
- Remove brioche buns from grill and spread Whiskey Aioli on all inside bun areas.
- Place patties on bun bottoms, then top with tomatoes and the bun tops. Let rest for 4 minutes, then devour.
- Preheat a smoker to 240 degrees F.
- Mix chili powder, cumin, paprika, salt, brown sugar, garlic powder and pepper in a bowl until well combined, then reserve.
- Score the pork belly on the fat side with a sharp knife 1/2-inch apart, being careful to not cut into the meat. Turn the meat 90 degrees and repeat, forming a crosshatch pattern. Cut belly into five 3- to 4-inch-wide pieces.
- Rub all sides of the pork belly with the reserved rub.
- Place in smoker and cook for 3 hours. Remove from smoker and place in a pan to collect fat.
- Starting from cold, reduce whiskey by half in a saute pan over medium heat. (Be very careful, as it can catch fire. Do not attempt to blow out if this occurs. Remove from heat and cover with a metal lid to extinguish the fire.)
- Pour reduction in a bowl and place in refrigerator to cool, 10 minutes.
- Place mayonnaise, lime juice, Worcestershire, garlic powder, salt and pepper in a large bowl and mix thoroughly. Add whiskey reduction to bowl and mix.
- Place aioli back into refrigerator until needed.
GUT-BUSTING SMOKEHOUSE BURGER
A juicy ground sirloin burger seasoned with lots of smoky delights, stuffed with smoked gouda cheese and topped with smoked ham make up this burger that I created for my boyfriend just to say "thanks" for being my recipe guinea-pig! This recipe will make either two 1/2-pound burgers, or three 1/3-pound burgers.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- In olive oil, briefly saute ham slices and onion slices together until lightly browned.
- Remove and wrap in foil to keep warm in oven.
- Mix barbecue sauce, chipotle Tabasco sauce, and Liquid Smoke into ground sirloin.
- Separate into 2 or 3 servings, then separate again to make two separate patties per burger.
- Layer smoked cheese of choice in the center; cover with"matching" patty and seal edges tightly.
- At this point, you can either cook the cheese-stuffed patties in the same skillet used to saute the ham and onions, or throw'em on the grill (mmmmmmm!) For the pan-frying method, it will take about 7 minutes per side for the two burgers (1/2 pound size).
- To serve, top each burger with 3 or 4 slices of ham and some onions.
- I like to serve with more barbecue sauce and Jack Daniels Hickory Smoke mustard.
Nutrition Facts : Calories 979.3, Fat 61.8, SaturatedFat 26.5, Cholesterol 257.9, Sodium 1989.2, Carbohydrate 28, Fiber 1.4, Sugar 5.6, Protein 74.1
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