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Pecan Smoked Steakhouse Burger
This big steakhouse style burger recipe comes from Chef Nathan Lippy.
Time: 30 minutes
Servings: 4
Ingredients:
For the Burger:2-3 lbs. Western Pecan Wood Chunks2 lbs. 80/20 ground beef, formed into 4, 1/2 lb. pattiesLettuce, shreddedTomato, thinly slicedRed onion, thinly slicedSaltPepperBBQ Seasoning, such as Jack Daniel's® Beef Rub4 large burger buns, toastedFor the Glaze:1/4 cup ketchup2 tablespoons sriracha1 tablespoon soy sauce1 tablespoon Worcestershire sauce1 teaspoon chili powder1 teaspoon smoked paprikaA pinch of salt and pepper1 tablespoon honey
Directions:
- Heat grill or smoker to 375 degrees, add the Western Pecan Wood Chunks, and allow to begin smoking.
- Season the burger patties with salt and pepper and BBQ seasoning. Cook indirect for 20 minutes in the smoke.
- In a small mixing bowl, add all of the Glaze ingredients and mix until evenly incorporated.
- After 20 minutes, brush the burger patties with the glaze and cook an additional 10-15 minutes or until the glaze gets "tacky".
- Serve on toasted burger buns with the lettuce, tomato and onion.
Grilling Grandma's chicken drumsticks are moist with a smoky flavor, in 3 easy steps! Submerge drumsticks in a lemon brine for 1-2 hours, then cook low and slow over indirect heat with Western Pecan BBQ Smoking Chips. Lastly, give the chicken drumsticks a kiss of char over a hot direct heat to help develop crispy skin. No more burnt chicken skin, just finger-licking deliciousness.
In this recipe from Grilling Grandma, poach lemon garlic shrimp in mesquite-smoked butter sauce, then ladle it over grilled baguettes to create an exquisite smoked shrimp scampi bruschetta.
Get the recipe from Grilling Grandma for hand carved ribeye steaks cooked on a gas grill and smoked with Western Hickory BBQ Smoking Chips. This recipe includes great tips on how to hand cut and source affordable ribeye roast.
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