Inspired by Reinhard with his Beer Can Burgers and later by Justin (WaterinHoleBrew) and his Burger Bacon Shots, I’ve been just champing at the bit to try some. So last night I took 1 pound of bacon and 1 pound of 80/20 ground beef out of the freezer.
This afternoon, I mixed ½ package of Onion soup mix, some of my smoked Hungarian paprika and cracked black pepper into the ground beef. I diced and fried up 4 slices of bacon and then used the bacon grease to fry some sliced onion and 2 extra-large crushed cloves of garlic.
While the onions were frying I used a shot glass to form the meat pockets and wrapped a slice of bacon around each one. Into the pockets went the diced bacon, fried onion, garlic, and bacon grease. Next went the pickles (dill for Miss Linda and hot banana peppers for me). Now I needed cheese. Since Miss Linda refuses to eat “cheese that smells like dirty socks", I added Old Cheddar to hers. Lots of blue cheese for me. I had planned to add some diced tomato, but ran out of room and had to skip that.
The MES 30 was preheated to 240* and the AMNPS was smoking nicely with a 50/50 mix of Pecan and Hickory. Everything went into the smoker.
It took only 1 hour and 20 minutes to reach an IT of 150*, so I turned off the MES and topped each burger with shredded Tex-Mex cheese. I left the cheese to melt for about 10 minutes and used the time to boil up some Peaches and Cream corn on the cob.
Took the meat out of the smoker and headed straight for the table—smelled GREAT!! Naturally, Roxy, the “Head of Smoker Security”, got her own burger for an after supper snack. She must have liked it, judging from the speed with which she wolfed it down. Of course, that doesn’t really prove anything—she wolfs EVERYTHING down. LOL.
Supper was fantastic—stuffed burgers, corn on the cob, and a fresh salad. It was too hot outside to mess around with spuds or rice. Desert was a huge slab of warm rhubarb pie and ice cream (no pic—it was good but just a store bought pie).
The burgers were some of the best I’ve eaten—smoky, moist, and juicy from the onions, cheese and melted bacon fat. Miss Linda’s comment was “Oh yeah. You can make these again--anytime”.
The only thing I would change would be to double the size of the burgers next time. There just wasn’t enough room in the pocket for all the fixings I wanted to include. The stuffing really made the burgers something special.
It was a quick, easy, very simple, add whatever you like, kind of smoke---and WE LOVED IT!!!!
Thanks for looking
Gary
This afternoon, I mixed ½ package of Onion soup mix, some of my smoked Hungarian paprika and cracked black pepper into the ground beef. I diced and fried up 4 slices of bacon and then used the bacon grease to fry some sliced onion and 2 extra-large crushed cloves of garlic.
While the onions were frying I used a shot glass to form the meat pockets and wrapped a slice of bacon around each one. Into the pockets went the diced bacon, fried onion, garlic, and bacon grease. Next went the pickles (dill for Miss Linda and hot banana peppers for me). Now I needed cheese. Since Miss Linda refuses to eat “cheese that smells like dirty socks", I added Old Cheddar to hers. Lots of blue cheese for me. I had planned to add some diced tomato, but ran out of room and had to skip that.
The MES 30 was preheated to 240* and the AMNPS was smoking nicely with a 50/50 mix of Pecan and Hickory. Everything went into the smoker.
It took only 1 hour and 20 minutes to reach an IT of 150*, so I turned off the MES and topped each burger with shredded Tex-Mex cheese. I left the cheese to melt for about 10 minutes and used the time to boil up some Peaches and Cream corn on the cob.
Took the meat out of the smoker and headed straight for the table—smelled GREAT!! Naturally, Roxy, the “Head of Smoker Security”, got her own burger for an after supper snack. She must have liked it, judging from the speed with which she wolfed it down. Of course, that doesn’t really prove anything—she wolfs EVERYTHING down. LOL.
Supper was fantastic—stuffed burgers, corn on the cob, and a fresh salad. It was too hot outside to mess around with spuds or rice. Desert was a huge slab of warm rhubarb pie and ice cream (no pic—it was good but just a store bought pie).
The burgers were some of the best I’ve eaten—smoky, moist, and juicy from the onions, cheese and melted bacon fat. Miss Linda’s comment was “Oh yeah. You can make these again--anytime”.
The only thing I would change would be to double the size of the burgers next time. There just wasn’t enough room in the pocket for all the fixings I wanted to include. The stuffing really made the burgers something special.
It was a quick, easy, very simple, add whatever you like, kind of smoke---and WE LOVED IT!!!!
Thanks for looking
Gary
