Pro-Q Smokers & BBQs

Beasty Burgers

Beasty Burgers

A juicy, delicious burger recipe that's a great alternative to pre-bought patties, that can easily be altered to your taste. Makes 10 x 150g patties, enough to satisfy any meaty appetite.


OVERVIEW

METHOD

Grilling

Cooking Time

30 Mins

Serves

8-10

Suggested Wood

Cherry

Ability

Beginner

INGREDIENTS

  • 1kg Beef Mince
  • 500g Pork Mince
  • 2 Whole Chillies, Finely Chopped
  • 4 Onions, 1 finely diced, 3 sliced into thick rounds
  • 1 Tbsp Chipotle Chilli Flakes
  • 2 Tbsp Smoked Paprika
  • 10 Burger cheese slices
  • 10 Brioche buns
  • 20 Rashers of streaky bacon
  • Salt & Pepper, to season

Serve on a toasted brioche bun with crispy streaky bacon, rocket, sliced tomato and your preferred BBQ sauce.


INGREDIENTS

  • 1kg Beef Mince
  • 500g Pork Mince
  • 2 Whole Chillies, Finely Chopped
  • 4 Onions, 1 finely diced, 3 sliced into thick rounds
  • 1 Tbsp Chipotle Chilli Flakes
  • 2 Tbsp Smoked Paprika
  • 10 Burger cheese slices
  • 10 Brioche buns
  • 20 Rashers of streaky bacon
  • Salt & Pepper, to season

Serve on a toasted brioche bun with crispy streaky bacon, rocket, sliced tomato and your preferred BBQ sauce.


METHOD

Step 1

Set up your smoker for long distance grilling. You’re aiming for a smoker temp of around 350-400°F/180-200°C.

Step 2

Whilst your smoker is heating up, put the mince in a large bowl along with the finely chopped onion, chillies, chilli flakes, smoked paprika, salt and pepper. With clean hands, scrunch and mix everything up really well.

Step 3

Divide the mixture equally (we made the patties about 150g each) and mould into burger-shaped patties about 2cm thick. Place them onto greaseproof paper and make a shallow indentation in the middle of each burger using your finger - this keeps the centre from expanding as it cooks so you end up with a nice even flat patty.

Step 4

When the grill is good and hot, place your patties onto the grill, add a handful of ProQ Smoking Wood Chips - either Cherry or Hickory - to the fire. Close the lid for 5 minutes, making sure the vents are open. You can also place the rounds of onion on the grill too.

Step 5

After 5 minutes, turn your burgers over and give them another 5 minutes or so. Flip them twice again, about 5 minutes each side, to get some good crisscross griddle marks. Top each burger with cheese slices in the last 3 - 5 minutes of cooking time. You want the internal temperature be 160°F/70°C, before removing to rest for a few minutes before serving.

Step 6

Whilst your burgers are resting, cook the bacon and toast the brioche buns. Slice the toasted buns and dress with rocket, grilled onion, sliced tomato and a dollop of BBQ sauce, then pop a patty (or 2) on each bun and tuck in!

Tip : Combining the mince mixture in a stand mixer works just as well if you prefer not to use your hands. If cooking for less people, wrap the extra burgers in clingfilm and freeze for another day.


Configuration

Grilling - Long Distance Direct Heat

Grilling - Long Distance Direct Heat More info

Beasty Burgers

KIT USED