Burger of the Month: All American Smokehouse Burger

June 26, 2013

 

This summer, step up your backyard grill-out game with my All American twist on the classic bacon cheeseburger.  

smokehouse burger recipe

 

All American Smokehouse Burger

(serves four)

Ingredients

2 lbs. Laura’s ground 92/8 Lean Beef lightly formed in to four patties

14 oz. Golden Oak Shitake mushrooms

18 slices pepper bacon precooked

2 tbsp. extra virgin olive oil

! package Mesculan salad blend

6 sesame seed hamburger buns, sprayed with canola oil and toasted lightly

1 tbsp. red Balsamic vinegar

9 oz. smoked blue cheese, crumbled

Smokehouse BBQ sauce (recipe follows)

6 tbsp. course ground mustard

Kosher salt and cracked black pepper

Spray canola oil

 

Instructions

Prepare grill for high heat cooking.  Season both sides of burgers liberally with salt and pepper.  Preheat small saucepan and add one tbsp. extra virgin olive oil.  Add shitake mushrooms to the pan and sauté for 15 minutes until softened and lightly browned.  Add salt and pepper to taste.

Grill burgers 7-10 minutes per side for medium rare. Toss shitake mushrooms in extra virgin olive oil and grill over direct hear until lightly browned.  Remove from heat.

Blend together the Mesculan, 1 tbsp. olive oil, Balsamic vinegar and salt and pepper to taste.

Spread mustard evenly on bottom buns. Dip each burger in the smokehouse BBQ sauce and place on the bottom buns. Top each burger patty with an even portion of mushrooms, bacon, smoked blue cheese, and Mesculan salad.  Dip top bun in BBQ sauce and serve immediately.

 

Smokehouse BBQ Sauce

Ingredients

1 bottle original KC Masterpiece Barbecue Sauce

3/4 bottle Budweiser beer

2 tbsp. Worcestershire sauce

1 tbsp. smoked sweet paprika

1 tsp. smoked chipotle powder

½ tsp. cayenne pepper

2 tbsp. unsalted butter

1 tbsp. onion powder

1 tbsp. garlic powder

Kosher salt and cracked black pepper to taste

 

Instructions

Prepare grill for medium heat cooking.  Preheat small pan and add all ingredients.  Simmer for 30 minutes and add salt and pepper to taste.

 

Clint Cantwell, Grilling.com Editor

 

 

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