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If you’re looking for a burger recipe that will truly blow your mind, the Smoked Bacon Burger is a must-try. The combination of ground chuck and smoky, crispy bacon creates a flavor explosion that takes a simple burger to the next level. Not only is it incredibly delicious, but it’s also fun and easy to prepareโespecially if you’re a bacon lover. The process of mixing cooked bacon into the ground meat and wrapping the burger in even more bacon is nothing short of bacon heaven. Best of all, it only takes about an hour to smoke these burgers on your offset smoker, making it an effortless and satisfying meal.
Ingredients For Smoked Bacon Burger
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For Smoked Bacon Burgers, which makes 4 eight-ounce bacon burgers, you’ll need 2 pounds of ground chuck, 8 strips of cooked bacon, coarsely chopped, and 2 tablespoons each of garlic powder, onion powder, and Italian seasoning. Add 2 tablespoons of Worcestershire sauce for extra flavor. To assemble, you’ll need 12 strips of uncooked bacon for wrapping the patties, 8 ounces of sliced smoked Gouda cheese, and 4 good-sized hamburger buns.
How To Make A Burger On Your Smoker
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Elevate your burger game with these instructions on how to make a burger on your smoker. Infuse your patties with rich, smoky flavors while cooking them to juicy perfection, creating a gourmet burger experience that’s both savory and irresistible.
Bring your offset smoker to temperature
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Preheat your smoker to maintain a steady temperature of around 250ยฐF throughout the entire smoking process.
Prepare the burger
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In a large bowl, combine ground chuck, cooked bacon, garlic powder, onion powder, Italian seasoning, and Worcestershire sauce. Mix well with your hands and shape the mixture into four equal-sized, eight-ounce burger patties.
Wrap the burger with the uncooked bacon
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On a cutting board, lay out three strips of uncooked bacon side by side. Place a burger patty in the center. Fold the top ends of the bacon strips over the burger, then fold the bottom ends over, securing the bacon around the patty. Flip the burger so the joined ends are on the bottom. Repeat with the remaining patties.
Place the burgers onto the smoker
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Arrange the burgers on an 8โ x 10โ wire oven rack, then place the rack on your offset smoker. Smoke the burgers until the internal temperature reaches 120ยฐF for rare or 130ยฐF for medium-rare, which will take roughly 1 hour depending on the thickness of your patties.
Place the smoked Gouda cheese on the burgers
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When the burgers are nearly done, place two slices of smoked Gouda cheese on each patty and let the cheese melt.
Remove the burgers from the smoker
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Once the cheese has melted, remove the burgers from the smoker. Add your favorite toppings and condiments, then serve. Enjoy your smoky, bacon-wrapped burgers!
Variations and Substitutions for Offset Smoker Bacon Burger
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What type of ground meat should I use? โ While this recipe uses ground chuck, which is a great choice due to its 80% lean to 20% fat ratio, you can experiment with other cuts. Sirloin cuts, such as top sirloin or tri-tip, can add extra flavor. Avoid ground hamburger, as it consists of trimmings and leftovers from various meats.
Try using other ingredient mixtures in the burger โ The onion and garlic powder, Italian seasoning, Worcestershire sauce, and bacon are a classic combination, but feel free to get creative. Add chopped onions, shallots, dry onion soup mix, BBQ sauce, sriracha, hoisin sauce (for an Asian twist), teriyaki sauce, horseradish sauce, or any dried or fresh herbs to customize the flavor.
Experiment with burger condiments, toppings, and buns โ Personalize your burger with your favorite condiments and toppings. For instance, we used mayonnaise, pickle stackers, and thin-sliced red onion on a brioche bun. You can choose different condiments, toppings, and bun types based on your preferences to make the burger truly your own.
Tips and Tricks for Offset Smoker Burger
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Use a smaller fire to smoke your burger โ Since bacon burgers cook faster than larger cuts like brisket or ribs, you can use a smaller fire in your offset smoker. This smaller fire is easier to manage and sufficient for smoking a smaller portion of meat like a burger.
How to mix and form your burger โ To ensure a moist and juicy burger, avoid over-mixing or handling the meat excessively. Over-mixing can result in a dense, tough texture. Mix and form the patties gently with your hands without pressing or compacting the meat.
Using an 8โ x 10โ wire oven rack and a drip pan โ Placing your burger on a wire oven rack prevents it from sagging between the grill grates and makes it easier to handle. Additionally, placing an aluminum drip pan under the rack will catch drippings and simplify cleanupโjust toss the pan away after use.
