Ultimate Smokey Backyard Burger Recipe

Time to get hands-on and rustle up a Smokey Cheeseburger that's straight-up mouth magic. We're gonna light up the awesome Rec Tec RT 680 Pellet Grill to infuse our patties with that smokin' goodness that just screams 'heck yes!' Don't have a pellet grill? No problemo—any grill you've got will bring the heat. If you're on a gas grill, just toss in some wood chips to weave in that smoky vibe.

Trust me, when you spot that gorgeous smoke ring snuggling around your burger, you'll know it's gonna be epic. So crack open a cool one, get your grill face on, and let’s make some burger magic happen.

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Secrets to Perfect Smokey Bacon Burgers (Even on a Pellet Smoker)https://www.youtube.com/watch?v=bZeSWFSsX_s&t=383sJoin me as I demonstrate how to cook the ultimate Smokey Bacon Cheeseburger in this mouthwatering tutorial. Using the versatile Rec Tec RT 680 Pellet Grill, I'll infuse the burger with a delicious smoky flavor that elevates its taste to new heights. Don't worry if you don't have a pellet grill - any grill will do! For traditional gas grills, ensure you have a method to add wood chips for that essential smoky touch. The distinctive smoke ring on this burger is a testament to its incredible flavor profile. Get ready to savor a burger experience like never before. Let's fire up the grill and create a culinary masterpiece together!https://i.imgur.com/IVSxV0N.jpg2024-04-01

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Smokey Backyard Burger

Yield: 6

Author: Delmarva Backyard

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Today, I’m gonna show you how to whip up a killer Smokey Bacon Cheeseburger that’ll have your taste buds doing backflips. We’re firing up the trusty Rec Tec RT 680 Pellet Grill to give our burgers that irresistible smoky flavor – it's a game changer, folks. But hey, don’t sweat it if you’re not rocking a pellet grill; any old grill in your backyard will do the trick. Just grab some wood chips if you’re using gas – gotta get that smoke in there!Let me tell ya, when you see that smoke ring hugging your patty, you’ll know you’re in for a real treat. So, grab a cold one, roll up your sleeves, and let’s get that grill going.

Ingredients

• 1 Pack of thin center cut bacon
• 1.5 lbs of 80/20 Ground Beef
• 2 Tbsp Worcestershire Sauce
• 1+ Tbsp Pepper
• 1+ Tbsp A1 Rub
• 1+ Tbsp Salt
• 2 Large Eggs
• Extra Virgin Olive Oil
• Large Sweet Onion
• 3 Little Bigs BBQ Sauce (or your favorite BBQ Sauce)
• 6 thick slices of Colby Jack Cheese
• 1 Tomatoe
• Romaine Lettuce
• Ketchup
• Mustard

Instructions

1. Fire Up the Smoker: Start by placing your bacon on the smoker that’s humming at a steady 350°F (that’s 176.6°C for the detail-oriented).
2. Mix the Magic: In a large bowl, lovingly combine ground beef, a good glug of Worcestershire sauce, a shake of pepper, a hearty sprinkle of A1 Rub, a pinch of salt, and crack in some eggs. Mix it but keep it gentle, like you’re patting a baby chick.
3. Portion It Right: If you’ve got a scale, now’s the time to shine. Divide those burgers into even Steven portions.
4. Ball and Shape: Take each portion and gently form it into a ball. Toss it between your hands like you’re juggling clouds – gently now.
5. Make Your Mark: Shape each ball into a classic burger patty. Press a little divot in the center of each one – that’s your secret move to keep them from puffing up like a pufferfish on the grill.
6. Oil 'Em Up: Give those patties a skinny dip in Extra Virgin Olive Oil. This gets them ready for that primo sear and keeps stickage at bay.
7. Onion Prep: Grab your onion, slice it into thin rings of joy, and give them the same olive oil spa treatment.
8. Bacon’s Big Exit: Yank that bacon off the smoker once it’s reached peak crispiness.
9. Burger Time: Slap those burgers onto the smoker, keeping it at a solid 350°F.
10. The Flip: Give 'em a flip at the 5-minute mark. They should sizzle like a good one-liner.
11. Flip Part Deux: 5 minutes more, then flip again. We’re after even cooking and those perfect grill marks.
12. Saucy Move: Paint a thin layer of BBQ sauce on each burger. Let it cook for a moment to get that sauce all kinds of sticky.
13. Cheese Me, Please: Lay a slice of cheese on each burger. This is where the magic happens.
14. The Finish Line:
15. Pull those beauties off the grill when they hit an internal temp of 160°F (that’s 71.1°C for the thermometer geeks).
16. Bun Time: Toss those buns on the grill for a quick toast. Just a hint of char, we’re not making croutons here.
17. Build the Beast: Here’s the blueprint – bottom bun down, patty on top, tomato slice, lettuce leaf, ketchup, mustard, and crown it with crispy onions and the top bun.
18. The Final Cut: Halve that burger masterpiece and dive in. It’s go time!

Notes

Don't use Beef any leaner than 80/20. Fat is flavor.

Don't overmix the ground beef. Overmixing can make the burger less tender and give it a mushy texture.

Anytime you cook more than 4 burgers at a time be careful when opening the grills lead of a fire flame up.

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Additional Tips

• Meat Blend: Use an 80/20 blend of meat to fat for the juiciest burgers.

• Don't Overmix: Mix the ground beef gently to avoid a mushy texture.

• Temperature Control: Keep your grill at a steady 350°F for even cooking.

• Resting Time: Let the burgers rest for a few minutes after grilling to retain their juices.

• Bun Toasting: Toast the buns on the grill for added flavor and texture.

And there you have it – the ultimate Smokey Cheeseburgers! With these tips and techniques, you're ready to create a delicious, smoky, and juicy burger that will be the star of your next BBQ. Enjoy the process, savor the flavors, and share your grilling success with friends and family.

FAQ Section

Q: Can I use a gas grill for this recipe? A: Yes, you can use a gas grill. Just add wood chips to a smoker box to infuse the smoky flavor.

Q: How do I prevent the burgers from puffing up? A: Press a small divot in the center of each patty before grilling to keep them from puffing up.

Q: Can I make the burger patties ahead of time? A: Yes, you can shape the patties and refrigerate them for up to 24 hours before grilling.

Q: What type of cheese works best for these burgers? A: Colby Jack, cheddar, or American cheese are great options for these burgers.

Q: How do I achieve a good sear on the burgers? A: Ensure your grill is properly preheated and avoid pressing down on the patties while they cook.