This is a slight adaptation from my first efforts at smoked burgers in the FEC-100  this one yielded some of the most tasty burgers I've had the privilege to eat and was so simple it's comical.
To 2.6 pounds of ground beef (we used 2x blister packs of Costco's organic 85% lean) add diced sweet onion (we used around 1 cup of Vidalia in a medium dice), 2 Tablespoons of Worcestershire, and sprinkle Tony Cachere's to taste. Mix gently and form into 1" thick patties (we got 7 out of this recipe). Place them gently on the rack, close up the FEC-100, and set to 224℉. Smoke for 60 minutes, then adjust the cook temp up to 350℉ and monitor internal temperature for a target of 155℉. Pull them promptly and enjoy!
Oddly the link I pointed to is showing in the editor, but mangles on the displayed post to land you at my main gallery page. But the specific photo of the end result may be viewed directly at http://mgm.cx/GqaT
To 2.6 pounds of ground beef (we used 2x blister packs of Costco's organic 85% lean) add diced sweet onion (we used around 1 cup of Vidalia in a medium dice), 2 Tablespoons of Worcestershire, and sprinkle Tony Cachere's to taste. Mix gently and form into 1" thick patties (we got 7 out of this recipe). Place them gently on the rack, close up the FEC-100, and set to 224℉. Smoke for 60 minutes, then adjust the cook temp up to 350℉ and monitor internal temperature for a target of 155℉. Pull them promptly and enjoy!
Oddly the link I pointed to is showing in the editor, but mangles on the displayed post to land you at my main gallery page. But the specific photo of the end result may be viewed directly at http://mgm.cx/GqaT
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