If you like a big juicy burger then this recipe is for you! They just don't get any better. This is from my Colossal burger line and its not only awesome to eat its down right fun to make. Get the kids involved, it will be a new family fun event!

Mix the ground beef together with the Worcestershire sauce thoroughly. Add in 1 tbsp chili powder and 1 tbsp chopped onion with 1 to 2 tsp pepper. In a medium mixing bowl beat 1 egg. Pour the beaten egg over the meat and mix it all into the meat thoroughly.

Once the meat has been thoroughly mixed, form 8 patties roughly 6 to 6 1/2 inches in diameter. Each burger requires 2 patties. One for the bottom and one for the top.

Now we need to heat up the pizza toppings so they are fully cooked when the burger is done. In a large skillet melt a couple pats of butter. Slice the remaining sweet onion and add it to the skillet. Slice up and coarsely chop 1/2 green bell pepper and add it to the skillet. Next add in the bacon bits and the Canadian bacon. Make sure the Canadian bacon stays on top the onions. We are sautéing the onions and pepper  and heating up the Canadian bacon. Once the onions soften and become translucent remove it all from the heat and transfer it to a plate.

Now add the pepperoni to the skillet and flash cook it on high. This means quickly heat it to get the grease out. Avoid over cooking it. This usually takes a minute. Remove from heat and soak up the grease with a paper towel. No greasy pepperoni in these burger. Oh hell no!

Wipe out the skillet so its clean. Put it back on the burner and add the 4 or in my case 3, pineapple slices. Pour some pineapple juice from the can over them so they pan fry in their own juice. This will keep them moist. Once they are hot, remove them from the heat and place them on the plate with the onions etc.

Now its time to Rock this bovine!

Lay a patty down on a cookie sheet or wax paper. Spoon on a couple spoons of pizza sauce. Spread it in a the center of the patty outward leaving a 1/2 inch boarder. This is to allow for the top patty to stick to the bottom patty when we seal in all this good stuff. Now add 2 slices of Mozzarella, 2 slices of Canadian bacon and 1/4 the onions and peppers. Next add 4 slices of pepperoni and some olives. Top all this off with 1 pineapple ring, 2 more slices of Mozzarella and 2 to 3 more spoons of sauce. Slowly lower the roof on to the King Dome! This would be the top patty... A little bad Seattle humor there. :-)

Once the top patty is in place press the edges of the top patty into the edges of the lower patty. This will seal in all the pizza toppings. Works your way around the burger making sure the two patties become one. Don't leave any holes. You have just built one bad MAMBA-JAMBA of a burger! Follow these steps for the next 3 burgers.

Once all 4 burgers are formed sprinkle some Mad Hunky Meat rub on them. Put how ever much rub on as you desire. We are building layers of flavor.

Place the burgers in a smoker pre-heated to 225 degrees. We don't grill these works of art! We slow cook them allowing smoke to penetrate deep into the meat and to allow the inside contents to meld together in perfect harmony! No I'm not crazy... I just know how to Rock the hell out of food.

Once you cook these you will see what I mean. As your high five-in your spouse and doing the damn tasty food "happy dance"!

Hey I like to make it fun! Ok, onward with the cook. So we have the burgers in the cooker at 225. Let them slow smoke for about 2 hours. You wont need to flip them. They will darken up nice and don't worry if you see some cheese and  sauce coming out. A bit of pressure builds up inside as the burger meat shrinks a bit.

When you check them for temp try and use a thermometer small in diameter so you don't leave a big hole. Try and check a leaker first. This is one that has already let some pressure out of the inside.

When they reach 145 degrees give them a mopping of your favorite BBQ sauce. In this case I used my Cherry Dr. pepper sauce and it was a nice touch with these burgers.

Pull the burgers off the smoker when the internal temp reaches 155 to 160 degrees. The cheese inside should be good and melted. Let them stand and cool a bit because you don't want your kids biting into these and getting burned by hot cheese and or sauce.

That's it! Once you have tried these email me and send me pics. I'd like to post some on this page because folks have been telling me how much fun they have making the colossal burgers. It would be cool to post some pics.