Smoked Hamburgers Recipe
Just something about Smoked Hamburgers… they are juicy, smoky and oh so delicious! For this Smoked Hamburgers recipe I’m starting with a couple pounds of left over Wagyu Brisket trimmings that I save from competitions and mixing it with equal parts sirloin steak. Wagyu is heavily marbled beef and is jam packed with extra rich flavor.


- 4oz Water
- 4oz Balsamic Vinegar
- 2oz Worcestershire Sauce
- 2oz Heinz Ketchup
- 2oz Brown or Dijon Mustard
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Orange Juice
- 2 Tablespoons chopped raisins
- 1 Tablespoon Heinz Chili Sauce
- 1 Tablespoon Hot Sauce
- 1 Tablespoon minced onion
- 1 Tablespoon salted butter
- 3 cloves minced garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
- pinch of crushed red pepper flakes





- 1 cup Mayonnaise
- 6 cloves roasted garlic, smashed
- 1/2 Tablespoon lemon juice
- Salt and Black Pepper to taste


Smoked Hamburgers Recipe
Scale
Ingredients
- 2lbs Ground Brisket
- 2lbs Ground Sirloin
- ¼ cup Killer Hogs AP Rub
- 8oz Portabella Mushrooms sliced
- 1 medium sweet onion
- 6 slices Baby Swiss Cheese
- 12 Slices Thick Cut Bacon
- 6 Kaiser Rolls
- Steak Sauce*
- Roasted Garlic Mayo*
Steak Sauce
- 4oz Water
- 4oz Balsamic Vinegar
- 2oz Worcestershire Sauce
- 2oz Heinz Ketchup
- 2oz Brown or Dijon Mustard
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Orange Juice
- 2 Tablespoons chopped raisins
- 1 Tablespoon Heinz Chili Sauce
- 1 Tablespoon Hot Sauce
- 1 Tablespoon minced onion
- 1 Tablespoon salted butter
- 3 cloves minced garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
- pinch of crushed red pepper flakes
- Melt butter in a small sauce pot over medium heat. Add the onion and garlic, sauté for 1-2 minutes. Add the remaining ingredients while stirring and bring to a boil. Lower the heat to a simmer and continue to cook for 10-15 minutes stirring occasionally. Strain sauce and pour into a jar for storage.
Roasted Garlic Mayo
- 1 cup Mayonnaise
- 6 cloves roasted garlic, smashed
- 1/2 Tablespoon lemon juice
- Salt and Black Pepper to taste
- Combine the ingredients and store in an airtight container in the refrigerator until ready to serve.
Instructions
- Combine Ground Brisket and Ground Sirloin in a large bowl and hand form into 12oz patties.
- Place burgers in freezer for 1 hour to firm.
- Prepare Big Green Egg or other grill for indirect cooking at 275⁰ add chunks of hickory wood to coals for smoke flavor.
- Caramelize onions with 1 Tablespoon of olive oil in a small sauté pan over medium heat for 15 minutes add mushrooms and continue to cook for 4-5 minutes until mushrooms soften.
- Season each burger on both sides with Killer Hogs AP rub or your favorite all-purpose seasoning.
- Place burgers on cooking grate and smoke for 30 minutes.
- Flip burgers and continue to cook until internal temperature reaches 140⁰
- Brush Steak Sauce on top of each burger and cook for 1-2 minutes.
- Top each burger with mushrooms/onion mixture and a slice of Swiss cheese, cook for 30-45 seconds to melt cheese.
- To assemble burger, split a Kaiser Roll and smear Roasted Garlic Mayo on top and bottom.
- Place burger patty on the bottom half of each roll and top with 2 slices of bacon, the top half of the Kaiser roll, and serve.

Comments 10
Malcom Reed Really you always write a great recipe. I am planning to cook this item tomorrow. This guide helps me lots. Please keep writing.
I made your Cajun turkey for thanksgiving and it was fantastic!
Thanks so much
Lots of love big dog keeps up the good work e and my sons LOVE ur channel
I’m trying these tonight. Big fan of everything you put on here. Hope to be able to get a hello when you come to Collinsville, IL this year. Thanks for all the recipes and tips.
Malcolm – thanks for the recipe for your sauce! Hey – why only smoking to 140* internal? Not 165*?
Author
we like them a little more on the medium rare side in my house. But you can take them to whatever temp you desire.
Hi Malcom! I love watching you perform your art of cooking. I am super pumped to try these smoke house burgers on my Big Green Egg. I do have a question, though. I’ve always seasoned the meat for burgers before I form them into patties. I’ve read (and experienced) that my traditionally grilled, ground beef burgers are much juicer that way than if I season the outside of them. However, you season the outside of yours, and they are juicy. Have you ever played around with adding the seasonings before forming patties? How do you feel about the two approaches? Your videos and website are great. Please keep up the good work!
Author
Yeah, I’ve done both. As long as you don’t overwork the meat, you are good.
Excellent user interface. Also, Great Recipe
★★★★★
This recipe has set the standard for our family in cooking burgers. It is our second time using this recipe. Instead of using hickory we used oak this time. Who says you can’t BBQ in an Indiana winter. Happy Holidays to you and your family. Thank you for sharing your passion with us.
★★★★★