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One of my favorite barbecue
recipes for burgers. This is an
addition to my colossal burger
line. If your one of those folk
who looks forward to the state
fair just for the onion burgers
known to many as "the fair
burger", you are going to love
this burger. Don't kid
yourself... Size does matter.
That said, if you like a big,
thick burger loaded with flavor
this recipe should be right up
your alley. Keep in mind you
don't have to make them as
colossal as the ones in the
video and pictures. Around here
we go all out so I'm showing off
a BIG JUICY Fair Burger!
Place about 8 slices of thick
sliced bacon on your smoker and
smoke @ 230 degrees until done.
Mix the maple sausage and ground
beef together thoroughly. In a
medium mixing bowl combine 1 egg
and 2 tbsp Worcestershire sauce.
pour this over the meat and
add about 2 tsp Sun Dried Tomato
& Garlic Pesto seasoning and 1
tsp garlic powder.
Mix this into the meat
thoroughly.
Take 8 slices of medium or mild
cheddar cheese and using a glass
or cup as a patter, cut a circle
out of the cheese slices with a
knife.
Slice up 2 large sweet onions. I
used Texas sweet onions in this
recipe. Melt 2 tbsp butter in a
large skillet or Wok over medium
heat. Add in all the onions and
1 tbsp
Worcestershire
sauce and cook them until they
are caramelized. As they are
cooking dust them with some
garlic powder. When the onions
are caramelized pour in 1/2 jar
of Boston Markets (or like) beef
gravy. Simmer the onions in the
gravy for about 10 minutes and
remove from heat.
Using the meat, form 8 patties
1" in diameter bigger then the
diameter of the cheese slices. Lay down the first
patty. Lightly sprinkle on some
Jack's Old South Hickory rub.
Now lay on 2 slices of cheese followed by
a pile of sautéed onions. Break
a couple pieces of smoked bacon
up into pieces the same width as
the cheese. Place them on top of
the inions. Lay a patty
on top of the cheese and then
press the edges forming a seal.
You have now enclosed the
onions, bacon and cheese making
your first Colossal Fair Burger.
Now sprinkle on some of Myron Mixon's, Jack's Old South
Hickory dry rub. This is one of
may favorite rubs as it has
great flavor that works on
anything. Repeat the above steps
making three more burgers.
Once the burgers are formed, place them in a smoker
pre-heated to 230 degrees.
Traeger owners, start on the
smoke setting for about 1 1/2
hours then go to 230 degrees. Smoke
the burgers until the internal
temperature reaches 165- 70
degrees.
Pull the burgers when the
internal temp reaches 165-170
degrees.
Sauce them up if you wish or
have them naked. They are great
either way! Serve them on a
plate with or without a bun. I
would be surprised if these
burgers didn't do it for you.
Enjoy this gourmet smoked
burger. Hope you enjoy this BBQ
recipe!
SmokingPit.com BBQ Sauce:
1 cup Sweet Baby Ray's
1 cup Diet Cherry Dr. Pepper
1 tbsp brown sugar
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