Reverse-Seared Blue Cheese & Onion Burgers
These hickory smoked burgers with caramelized onions, crumbled blue cheese and a little sausage mixed in with the ground beef are the perfect burgers for an easy Sunday lunch. Or dinner. Or next weekend. Or maybe even today. Super simple to throw together, and you probably have the ingredients already!
Ingredients:
2 lbs ground beef, fattier works better - I used 73/27. 80/20 is fine, but you’re pushing it. If you use lean ground beef or ground round, don’t call me when your burgers fall apart. I tried to tell you.
3/4 lbs ground breakfast sausage
1 medium onion (or whatever onion you have), diced
3/4 cups crumbled blue cheese
All purpose steak seasoning (use your favorite - I used the Adkins ranch-style steak seasoning)
2 jalapeños, seeded and minced (optional)
Mayonnaise
A-1 sauce
Horseradish
Prep the burgers:
In a skillet over medium heat, sauté the diced onions and jalapeños (if using) until onions are nicely browned and translucent. (8-10 minutes) Set aside to cool. In a large bowl, mix together the ground beef, breakfast sausage, onion/jalapeño mixture by hand until the everything is nicely incorporated. Fold in the crumbled cheese. Divide the burger mixture into 12 pieces, shape into patties, and flatten to 1” thick. Keep the burger thickness as uniform as possible for even cooking. Season burgers on both sides with your favorite steak seasoning.
Burger sauce:
1/2 cup mayonnaise
1/4 cup A-1 sauce
1 Tbs horseradish
Mix up the mayo, A1, and horseradish in a small bowl; cover and refrigerate until ready to use.
Supplies:
Hickory pellets, chunks, or sticks, depending on your smoker
Instant read meat thermometer
Iron skillet or frying pan
Good spatula
Smoke:
Heat the smoker to 225. Place the burgers in the smoker directly on the grates. I used 1 small hickory wood chunk in the Smokin-It electric smoker, and it was the perfect amount. The type of wood and amount will depend on your preferences and your particular smoker. There’s no need to flip these burgers or check on them too often. Smoke for 1 hour or until the burgers reach an internal temp of 150. Remove from the smoker for reverse searing.
Reverse Sear:
Preheat a pan (iron skillet works great) over medium-high heat until pan is hot (3-5 minutes). Add your burgers, working in batches, and sear for 1-2 minutes per side, or until they are nicely browned and reach an internal temp of 160-165. If you’re adding sliced cheese, lay that on top of the burger about 15 seconds before you remove it from the pan. Serve with your favorite burger toppings and the prepared burger sauce. Enjoy!
These hickory smoked burgers with caramelized onions, crumbled blue cheese and a little sausage mixed in with the ground beef are the perfect burgers for an easy Sunday lunch. Or dinner. Or next weekend. Or maybe even today. Super simple to throw together, and you probably have the ingredients already!
Ingredients:
2 lbs ground beef, fattier works better - I used 73/27. 80/20 is fine, but you’re pushing it. If you use lean ground beef or ground round, don’t call me when your burgers fall apart. I tried to tell you.
3/4 lbs ground breakfast sausage
1 medium onion (or whatever onion you have), diced
3/4 cups crumbled blue cheese
All purpose steak seasoning (use your favorite - I used the Adkins ranch-style steak seasoning)
2 jalapeños, seeded and minced (optional)
Mayonnaise
A-1 sauce
Horseradish
Prep the burgers:
In a skillet over medium heat, sauté the diced onions and jalapeños (if using) until onions are nicely browned and translucent. (8-10 minutes) Set aside to cool. In a large bowl, mix together the ground beef, breakfast sausage, onion/jalapeño mixture by hand until the everything is nicely incorporated. Fold in the crumbled cheese. Divide the burger mixture into 12 pieces, shape into patties, and flatten to 1” thick. Keep the burger thickness as uniform as possible for even cooking. Season burgers on both sides with your favorite steak seasoning.
Burger sauce:
1/2 cup mayonnaise
1/4 cup A-1 sauce
1 Tbs horseradish
Mix up the mayo, A1, and horseradish in a small bowl; cover and refrigerate until ready to use.
Supplies:
Hickory pellets, chunks, or sticks, depending on your smoker
Instant read meat thermometer
Iron skillet or frying pan
Good spatula
Smoke:
Heat the smoker to 225. Place the burgers in the smoker directly on the grates. I used 1 small hickory wood chunk in the Smokin-It electric smoker, and it was the perfect amount. The type of wood and amount will depend on your preferences and your particular smoker. There’s no need to flip these burgers or check on them too often. Smoke for 1 hour or until the burgers reach an internal temp of 150. Remove from the smoker for reverse searing.
Reverse Sear:
Preheat a pan (iron skillet works great) over medium-high heat until pan is hot (3-5 minutes). Add your burgers, working in batches, and sear for 1-2 minutes per side, or until they are nicely browned and reach an internal temp of 160-165. If you’re adding sliced cheese, lay that on top of the burger about 15 seconds before you remove it from the pan. Serve with your favorite burger toppings and the prepared burger sauce. Enjoy!
Here are a few simple guidelines...
