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smoked bacon cheeseburgers with a twist

post #1 of 19
Thread Starter 
i know, i know.........this subject been beat to death here lately......but i added a twist this time

the onions smoked



adding the pepperjack cheese



here's the twist.......i smoked the buns........turned out GREAT! ! !



buns off the smoker.......almost like a culvers butter burger, only better



plated up.........no pic of the smoke ring........we used some burgers my sister brought to use up at my moms last weekend.........MAYBE a quaterpound........maybe.............i perfer the 1/3rd lb patties



i really like the smoke taste the buns acquired.......
post #2 of 19
Why not throw those buns on the smoker, will save some energy in the house and they turn out just as well!! Nice idea!
post #3 of 19
I tried the smoked bacon cheeseburgers last weekend. They were a hit at my house. Did them for lunch while doing ribs,yardbird,fatty, and beans.
I'll try smoking the buns next time. Thanks WD.

Jason

http://www.smokingmeatforums.com/for...ad.php?t=16426.
post #4 of 19
Mighty tastey vittles steve!
post #5 of 19
Great looking burgers..................Love the idea of smoking the buns.........
post #6 of 19
thats a heck of a good idea. those look real tastyPDT_Armataz_01_37.gif
post #7 of 19
Looks great! Yet another thing to try someday...
post #8 of 19
have done these several times each time better but never warmed buns in smoker did they stay moist as i dont run a water pan when i do these with the pepperjack and cheesePDT_Armataz_01_28.gif
post #9 of 19
Looks great. Yummy.
Andy.
post #10 of 19
Looks good. Those buns turned out great.
post #11 of 19
Thread Starter 
i butter em up first........they stayed JUST fine........
post #12 of 19
Dude you're gonna start lookin like a bacon cheeseburger eek.gif .... man they look awesome as usual ... gotta get off my duff and do these PDT_Armataz_01_37.gif
post #13 of 19
how long do you smoke the burgers
post #14 of 19
Thread Starter 
Derek........depends on the thickness of the burgers........but i like to smoke low........no more than 225, so i can get the burgers a longer exposure to the smoke.........couple hours if i can.......i put the bacon on the last 40-60 minutes............the cheese on the last 5 minutes or till melted.........

Going to do pizza burgers (homemade) tomorrow nite for supper........YUM....will be smoking the buns also.........hehe
post #15 of 19
Thanks. Sheesh, so many different things to try now. Its funny I have had my RMS for 2 years now and smoked a million things but always get a million more ideas when I look on here. I am going to have to start signing in more often. Thanks again
post #16 of 19
WD, I smoked some burgers a few weekends ago with some hickory and maple mixed and they were pretty good, but REALLY greasy.

My mom got the burgers from a box for pretty cheap so I don't know the fat content, but do you normally experience an excepitional amount of grease wtih your smoked burgers? I'm sure it's the meat, but I'm wondering since there wasn't a direct flame to get the grease to seap out, maybe that's my reason or atleast helped.
post #17 of 19
Thread Starter 
the grease drips out just fine.......plus i pat em down with a paper towel if they get TOO greasy........but at two hours smoking........i more worry bout em being TOO dry...........plus the bacon sits on the rack above the burgers, letting the bacon even add more flavor..........i also flip my burgers, to give the grease collected on top a chance to drip off
post #18 of 19
Yah, I think me ma just got some real cheap meat.
post #19 of 19
Thread Starter 
i also like using 1/3rd lb burgers, pre-made.......all that werk already dun......no worry bout drying out.........no clue, tho, what the ratio is on that type of meat
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