Smoky grilled burgers
Barbeque beef burgers
Servings: 10 patties
Ingredients
- 1 lb ground beef lean
- 1 lb ground pork lean
- 1 tsp pepper
- 1 tsp salt
- 3 oz hardwood smoking chips mesquite or choice
Instructions
- Light a 'chimney' full of briquettes.
- By hand, mix the ground meat together. Measure out 4 ounce portions and form into balls. Press meat into a patty shape no less than one inch thick.
- Arrange patties in layers in a foil lined cake pan or baking dish. Lightly season with salt and pepper and cover with foil.
- When the briquettes are covered in a layer of white ash, spread evenly over one half of the grill (indirect cooking method). Place grill over coals and cover, leaving air vents open. After the internal temp is 250 to 300 degrees (about 2 min) open BBQ and oil grill.
- Arrange burger patties over the hot coals, close lid and sear for 3 minutes. Turn and repeat for another three minutes.
- When burgers have been seared on both sides, move to cool side of grill. Spread hardwood chips over hot coal bed and close cover. Turning the air vents to half open, smoke meat for about 5 minutes or until the smoke stops coming out of the vent tubes.
- Check internal temperature for well done (that should be 160 degrees). You can shift burgers back onto the hot side of the grill to adjust how you want them cooked. A slice of cheese can be added at this point, as well. Note: if you close the lid flare ups will be less likely.
