I am not the best burger cooker around, but thanks to
@SixZeroFour 's secret santa gift (Weber's big book on burgers), I am making steady improvements. This one is an ad lib, but it worked out great.
Take about 1/2 to 3/4 lb burger, surround it with pepper bacon, and make a well in the middle:
Fill it with your choice of ingredients. I used mushrooms sauted in bacon grease and Makers Mark, some roasted green chile, and a couple blocks of cheese:
I know I am going to need something sweet to offset all the savory going into this burger, so I made one of those Apple Bomb things courtesy of
@Idahawk . Filled mine with brown sugar, cinnamon, and topped it with good old Canadian maple syrup (the real kind)
Bisbee gets the call. I made a snake and used two large pecan chunks. Plan is to go indirect for about 1.5 hours or until the burger gets to about 160 internal:
Now we wait. Dakota enjoys an apple wood smoked beef bone:
Looking good. I snuck a few green chile brauts on the grill as well:
The payoff:
The burger was super delicious. With the well method, the sides of the burger hold all the toppings in place much better than slapping everything on top like I usually do.
Pecan wood is definitely one of my new favorites. The wood smoke smell from this cook was killer.
Winz
Topic: My Best Burger (Read 3431 times)
