Smoky Grilled Burgers
Burgers can soak in the smoke, too. These have the added smokiness of crispy smoked bacon in the mix—so they are doubly delicious.
- 4 slices smoked bacon
- 2 pounds ground beef
- 1 teaspoon salt or smoked salt
- 1/2 teaspoon pepper
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 8 whole wheat hamburger buns
- Smoky barbecue sauce, ketchup, lettuce, pickles and other desired condiments
- 2 cups woodchips, soaked in water
- Spray bottle filled with water
- Smoker box or foil to make a pouch
- 1 instant read thermometer
- Chop the bacon and fry in a large sauté pan over medium heat until crisp. Drain on paper towels and discard the fat. In a large bowl, combine the beef with cooked bacon, salt, pepper, Worcestershire sauce and garlic powder. Stir gently to combine. Divide in eight even portions and form patties just a little larger than the width of the buns. Use your thumb to make a shallow indentation the middle in each patty to allow for expansion on the grill. Let come to room temperature.
- Prepare the grill for smoking (see Tips & Notes for instructions).
- When the grill is ready and the cool side of the grate is oiled, place the burgers on the grate and close the lid. Let the burgers smoke for about half an hour, less if your grill is very hot. Test the burgers with an instant read thermometer; it should reach 150⁰ F when patties are done.
- Serve on buns with your condiments of choice.
425 calories, 23 g. fat, 81 mg. cholesterol, 652 mg. sodium, 28 g. carbohydrate, 5 g. fiber, 28 g. protein