Smoked Bacon Burgers

[Tommy B]

This weekend I cooked some burgers on my 18 WSM for the Ole Miss Rebel game! Each patty was roughly 3/4 LB. I diced up half a red onion and liberally applied fresh cracked black pepper and kosher salt into the meat before forming patties. I smoked for roughly 1.5 hours at 225 degrees. I topped with cheese and used a fresh baked pretzel bun. The Rebels won and the burgers turned out well.

Next time I will make the burgers a little smaller maybe just 1/2 LB. They really expanded during cooking so def shape them a little skinnier!

 

[KevinSmith-TX]

Yum!!! Baconnnnnnnn!

 

[ChuckO]

Nicely done!

 

[James Lake]

Dang those look perfect! If I would have given one of those to the lady in my house..... She would have looked at me sideways.

 

[Jose Suro]

Excellent!! Now that's a meal I'd love to sink my teeth into!

 

[Ed M.]

Now that is one bodacious burger right there, Tommy! Looks delicious.

Great job!!

 

[Cliff Bartlett]

That's one massive burger. Looks great!

 

[Frank H]

boy , does that look nice. love that bun.

 

[Clint]

 

[John Solak]

WOW, thats a burger, very nice!!!

 

[James N]

Now that's what you call a WHOPPER.

 

[Rich Dahl]

Looks wonderful, but what a monster. Trying to figure out how to eat that thing.

 

[Tommy B]

Looks wonderful, but what a monster. Trying to figure out how to eat that thing.

My wife cut it in half as seen in the picture and then cut it in half horizontally. She cut it is 4 pieces to eat it... She liked the burger but requested it not be that thick next time ha!

boy , does that look nice. love that bun.

My local Tom Thumb grocery store bakes the pretzel buns in house. I dont use pretzel buns often but enjoy them every once in awhile.

 

[Barb D]

Tommy, that is one awesome burger but I go with you wife s idea cutting it! Plus pretzel buns have great flavor.