Smokylinkburgers Recipes

BIG SMOKEY BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat.
• Combine ground sirloin, onion, grill seasoning, liquid smoke, Worcestershire sauce, garlic, adobo sauce, and chipotle pepper in a large bowl. Form the mixture into 6 patties. Season with salt and pepper.
• Place burgers on preheated grill and cook until no longer pink in the center. Place a slice of Cheddar cheese on top of each burger one minute before they are ready. Place burgers on buns to serve.

SIMMERED SMOKED LINKS

Steps:

• Place sausages in a 3-qt. slow cooker. Combine the brown sugar, ketchup and horseradish; pour over sausages. Cover and cook on low for 4 hours.

THE SMOKEY BURGER

Steps:

• Preheat the oven to 375 degrees F.
• Place the peppers in a bowl. Add 2 teaspoons canola oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Toss until coated.
• Place on a sheet tray lined with parchment paper or aluminum foil. Bake until the peppers are soft, 10 to 15 minutes.
• Preheat a charbroiler or grill on high and a griddle to medium-low.
• Sprinkle the Hoity Toity Patty with salt and black pepper and grill, 3 minutes each side. Meanwhile, oil the griddle and toast the potato bun until golden brown, 3 minutes. Transfer the patty to the hottest part of the griddle and place the cheese on top to melt, about 2 minutes. Meanwhile, heat up the bell peppers and bacon on the griddle, 2 minutes.
• Spread some Spicy Maple BBQ Sauce on both top and bottom of the bun. Place the frisée lettuce on the bun bottom, then place three slices of tomato over the lettuce. Place the patty on the tomato followed by the bacon, roasted peppers and Crispy Onions. Finish with the bun top and enjoy!
• Combine the steak, short rib and sirloin in a bowl. Run through a meat grinder and mix. Portion into 6-ounce balls and press flat in a patty press.
• Combine the brown sugar, honey, maple syrup, vinegar, Worcestershire sauce and 1/2 cup water in a medium saucepot and whisk together. In a separate bowl, mix together the garlic powder, paprika, cayenne, onion powder and celery seed. Slowly mix the dry ingredients into the wet ingredients, whisking constantly to make sure the dry ingredients do not clump up. Mix in the ketchup and set over medium heat, stirring constantly. Bring to a low simmer, then turn the heat to low. Cook, stirring every 5 minutes, until the ketchup taste is gone, about 25 minutes. Cool and set aside.
• Preheat the oil to 350 degrees F in a medium pot or deep-fryer.
• Slice the onion on a deli slicer or mandoline. (They should be thin enough to almost see through them.) Shake the onions loose by hand to ensure that they are properly separated to prevent clumping. Sprinkle the onions with salt and pepper. Add the cornstarch and flour with a bit more salt and pepper. Mix into the onions, making sure to coat and separate all the onion layers (see Cook's Note). Add the onions to the oil, making sure not to crowd the onions and constantly keeping them moving to prevent them from clumping together. Cook until they are golden brown, 2 to 3 minutes. Set on a paper towel-lined tray to drain and cool.