JW’s Smokehouse Burger Recipe was created for my son and is better than most restaurant style burgers. The smoked flavor adds that extra something that will just make you go “YUM”.
Don’t have a smoker? No problem. You can grill it on the grill or on indoor grill pan.
(Above picture was taken by my 11 year old son, the aspiring food photographer)
Combine beef, bread crumbs, garlic salt, paprika, garlic powder, black pepper and milk. Mix together well without mashing. Form into patties and set aside or refrigerate until ready to cook.
Preheat smoker to 350 degrees.
Once smoker is heated, place burgers and bacon directly on grill of smoker. Close the lid and smoke for 7-10 minutes. Flip both the burgers and the bacon. Close the lid and cook for another 7-10 minutes. Check bacon (probably should remove at this point) and check the beef. For a Medium burger I did a 10 minutes on the second side. Average total smoking time will be 20-25 minutes, depending on how you like your burgers cooked. Use a thermometer if you aren’t sure.
Heat a stainless steel skillet on high heat with the vegetable oil. The oil should be hot and almost to it's smoke point.
While the pan is getting hot, slice the onions thin.
Add the onions and cook them, stirring frequently, until they start to get translucent and are starting to brown.
DO NOT OVERCROWD THE PAN! You don't want to have mushy onions, so don't try to fill the pan to the rim with onions. They need room to allow the moisture to escape; otherwise you'll just be left with steamed onions, not caramelized onions.
Also, you do not want to burn the onions, this is a browning process where you try to extract the sugars from the onion.
Next add 1/8 cup of water to the pan and continue to cook on high until the water has evaporated.
Next, add the remaining 1/8 cup of water and cook until the water is evaporated.
The onions should be a caramel brown color and are perfect to add to any burger or sandwich. Season the onions with Salt & Pepper.
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