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I have smoked colossal burgers
before but this Hawaiian
colossal burger is the top of
the line! This burger is the
Cadillac of burgers!
First thing we will start with
is the the burger meat. Prepare
the burger patties. Mix the
maple sausage and ground beef
together thoroughly. Add 2 tbsp
McCormick's Garlic & onion
Medley and 4 to 6 tbsp of
Worcestershire sauce. Mix
the meat up thoroughly then wrap
in plastic and let stand in the
refrigerator.
Next we will prepare the BBQ
chicken and apples. Inject 4
chicken breasts with diet Cherry
Dr. Pepper or non diet. Place
the chicken into a 1 gallon
Ziploc bag and pour in some
Cherry Dr. Pepper and marinate a
few hours until the chicken has
a nice pink tint to it.
Cut up 2 Granny smith apples.
Mix in 3 tbsp sugar and 1 tsp
cinnamon. Place apples in a
aluminum smoking pan and set
aside.
When the Chicken is done
marinating apply a light dusting
of garlic powder. Apply a
generous amount of dry rub to
both sides of the chicken.
Sprinkle some brown sugar on the
top side of the chicken breasts
and rub it in. Place the chicken
and the pan of apples on to the
smoker. Traeger owners give it
an hour on the smoke setting.
The bring the temperature to 230
degrees and smoke the apples
until they are caramelized and
the chicken until the internal
temperature is 175 degrees. We
want to exceed the normal1 165
degree temp because we want tit
to pull easily. When the chicken
comes out of the smoker let it
stand and cool a bit.
Once the chicken has cooled
down, cut the breasts in half
across the grain of the meat.
Using a fork pull and shred the
chicken. make sure you get some
chunks in there. Put the pulled
chicken in a big Ziploc bag and
put in the desired amount of BBQ
sauce. Close the bag and start
massaging the BBQ sauce into the
meat. Once the chicken is
adequately coated with the sauce
place it into an aluminum pie
pan and put it back onto the
smoker for 30 minutes to get
some smoke into the meat and
sauce. Remember you want to
achieve a thin blue smoke not
white smoke. The later will
leave a bitter flavor on your
meat. Remember to stir the
chicken meat at least once. When
the chicken has been smoking for
30 minutes stir in the apples
and then bring the chicken into
the kitchen.
This is a good time to put some
bacon on the smoker. While you
wait, cut 8 slices of bacon in
half and place the slices on to
the smoker @ 230 degrees. It's
now time to build the colossal
burgers.
Take the burger meat out of the
refrigerator and form 6 - 8 patties
to your desired diameter. You
will see in the pictures to the
right I make them big. Lay down the first
patty. Lightly sprinkle on some
dry rub.
Now lay down some Mozzarella cheese followed by
a pile of BBQ pulled chicken.
Make sure and leave 3/4 inch
boarder around the edge. Pour
some BBQ sauce over the top of
the chicken then top it off with
a thin layer of Mozzarella. Lay
a second patty on top and pinch
the edges sealing the chicken
and cheese inside. Repeat the above steps
making three more burgers.
Once the burgers are formed,
dust them lightly with garlic
powder and sprinkle on some dry
rub. Using a brush mop on some
of the caramelized sugar and
cinnamon juice from the apples.
Now 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.
Once the burgers have smoked for
30 minutes mop them with BBQ
sauce and take the bacon off the
grate and put it on top of the
burgers. Smoke
the burgers until the internal
temperature reaches 165- 170
degrees. When the burgers reach
155 degrees put some pineapple
rings on the smoker.
Pull the burgers and pineapple
rings when the
internal temperature of the
burgers reaches 165-170
degrees.
You have heard the the phrase
"Build it and they will come"...
It's the real deal. Build these
burgers and everyone in your
family will be standing with a
plate in hand. Start with making
the Coleslaw. This is a key part
of the many layers of flavor.
Put some Coleslaw in a bowl.
pour on the desired amount of
Coleslaw dressing. Cut up the
pineapple smoked earlier and add
it to the Coleslaw. pour in 1/4
cup of Pineapple juice and mix
thoroughly.
Cutting the Keizer rolls in
half. Put on a generous amount
of mayonnaise. Pour some BBQ
sauce on the bottom bun. Lay on
a colossal burger. Lay 3 smoked
pineapple rings on top of the
burger then drizzle BBQ sauce
over them. Add a nice scoop of
Coleslaw. Place a bun on top and
you now have a Hickory Smoked
Colossal Hawaiian burger that is
sure to please.
SmokingPit.com BBQ Sauce:
1 cup Sweet Baby Ray's
1 cup Diet Cherry Dr. Pepper
1 tbsp brown sugar
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