Hey burger lovers!
I figured I should do something slightly different. I absolutely love smash burgers, but every now and then I crave a classic burger. And I wanted to use ground lamb meat. And smoke it, and stuff it with bacon. You see, most people put a strip or two of bacon ON the burger. Ain't nothing wrong with that, I'm a bacon lover myself. So I thought: if bacon is so darned good, why not stuff the burger with it, putting bacon IN the burger?
Said and done. Here's a fun way of cooking up a tasty burger on your grill, and just pack it with flavor, layer after layer.
Makes: 4 burgers
Ingredients:
Instructions
Peel the onions and cut in half. Slice thin and fry on medium heat in lots of butter in a frying pan. Move to the side.
Now fry the bacon until crispy. Two packages is what I use (280 grams). Let it cool off and then chop finely with a knife.
Add the lamb meat to a bowl and add the salt. Now add the bacon, and mix with your fingers.
Shape 4 equal size patties. Sprinkle the bbq rub on top of all 4 burgers.
Smoke the burgers on your grill (I used a PK TX) at 120° C / 250° F for 20 minutes with 2 chunks of hickory. When their internal temp is 45°C / 113° F you open the lid and stoke the fire.
Now sear the burgers over high direct heat to give them a little color and to bring up internal temp to 52° C / 126° F.
Assembly
The ingredients and order is well thought out, but feel free to riff if you feel like it. From bottom to top:
Bottom bun
Lemon curd
Fried onion
Patty
Swiss cheese
Lettuce
Chevre cheese
Chipotle glaze (or sweet chili glaze)
Top bun
And there you have it! A real tasty, smoked burger, stuffed with bacon and jam packed with tasty goodness.
Bottom bun with lemon curd and fried onion
First layer of cheese
Lettuce, patty and second layer of cheese
And it's done. Dig in!
I figured I should do something slightly different. I absolutely love smash burgers, but every now and then I crave a classic burger. And I wanted to use ground lamb meat. And smoke it, and stuff it with bacon. You see, most people put a strip or two of bacon ON the burger. Ain't nothing wrong with that, I'm a bacon lover myself. So I thought: if bacon is so darned good, why not stuff the burger with it, putting bacon IN the burger?
Said and done. Here's a fun way of cooking up a tasty burger on your grill, and just pack it with flavor, layer after layer.
Makes: 4 burgers
Ingredients:
- 1.1 lb ground lamb meat
- 2 tbsp Barbecue rub (use your favorite)
- 2 yellow onions
- 3.5 oz Swiss cheese
- 3.5 oz Chevre cheese
- 4 lettuce leaves
- 4 burger buns
- 2 tbsp Lemon curd
- 4 tbsp Chipotle chili glaze (or sweet chili sauce if you don't have any)
- 1 oz butter (for frying)
- 10 oz bacon (2 packages)
- 0.5 tsp salt
Instructions
Peel the onions and cut in half. Slice thin and fry on medium heat in lots of butter in a frying pan. Move to the side.
Now fry the bacon until crispy. Two packages is what I use (280 grams). Let it cool off and then chop finely with a knife.
Add the lamb meat to a bowl and add the salt. Now add the bacon, and mix with your fingers.
Shape 4 equal size patties. Sprinkle the bbq rub on top of all 4 burgers.
Smoke the burgers on your grill (I used a PK TX) at 120° C / 250° F for 20 minutes with 2 chunks of hickory. When their internal temp is 45°C / 113° F you open the lid and stoke the fire.
Now sear the burgers over high direct heat to give them a little color and to bring up internal temp to 52° C / 126° F.
Assembly
The ingredients and order is well thought out, but feel free to riff if you feel like it. From bottom to top:
Bottom bun
Lemon curd
Fried onion
Patty
Swiss cheese
Lettuce
Chevre cheese
Chipotle glaze (or sweet chili glaze)
Top bun
And there you have it! A real tasty, smoked burger, stuffed with bacon and jam packed with tasty goodness.
Bottom bun with lemon curd and fried onion
First layer of cheese
Lettuce, patty and second layer of cheese
And it's done. Dig in!
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