Mesquite-Smoked Onion-Cheddar Burgers


1 pound organic ground beef
2 organic green onions, cleaned and sliced
2 tablespoons Worcestershire sauce
2 pinches Kosher salt
cracked black pepper, to taste
1/2 cup sharp cheddar cheese, grated
whole grain or wheat burger buns
Butter, for toasting buns
Mesquite Wood Chips, for the BBQ


Soak a handful of wood chips in cold water, to be used outside only!
Prepare Outdoor BBQ for grilling, and get it heated up to medium-high
In a mixing bowl, mix sliced green onions, Worcestershire, salt, and pepper into the ground beef
Mix just until ingredients look evenly distributed, using your hands. Form into 2 or 3 rough patties. Refrigerate prepared burgers until you are ready to grill.
Get the wood chips smoking, place in the drawer of your bbq, or put into a foil pouch with holes poked on top directly on the grill. Close the lid.
Warm a large pan on the stove over low-medium heat. Spread butter over burger buns and toast, cut side down in warmed pan on stove.
Grill burgers over indirect heat on the bbq, 5 minutes, lid closed. Turn burger over and top with a mound of shredded cheddar cheese. Grill 5 more minutes, lid closed.
Remove your burger to the toasted bun to rest, 1-2 minutes
This burger needs nothing more! If you must, yellow mustard and mayo works.


The mesquite wood chips give this burger a deliciousness that is indescribable!

The key to a tender and juicy burger is not to over work it. By overmixing it, the warmth of your hands will melt the fats in the meat, leaving you with a less than tender burger.

Hickory wood chips would be great too.


2 1/2#, 3 1/3# or 4 1/4# Burgers


Wednesday, February 3, 2010 - 12:55pm

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