Beasty Burgers

STEP 1

Set up your smoker for long distance grilling. You’re aiming for a smoker temp of around 350-400°F/180-200°C.

STEP 2

Whilst your smoker is heating up, put the mince in a large bowl along with the finely chopped onion, chillies, chilli flakes, smoked paprika, salt and pepper. With clean hands, scrunch and mix everything up really well.

STEP 3

Divide the mixture equally (we made the patties about 150g each) and mould into burger-shaped patties about 2cm thick. Place them onto greaseproof paper and make a shallow indentation in the middle of each burger using your finger - this keeps the centre from expanding as it cooks so you end up with a nice even flat patty.

STEP 4

When the grill is good and hot, place your patties onto the grill, add a handful of ProQ Smoking Wood Chips - either Cherry or Hickory - to the fire. Close the lid for 5 minutes, making sure the vents are open. You can also place the rounds of onion on the grill too.

STEP 5

After 5 minutes, turn your burgers over and give them another 5 minutes or so. Flip them twice again, about 5 minutes each side, to get some good crisscross griddle marks. Top each burger with cheese slices in the last 3 - 5 minutes of cooking time. You want the internal temperature be 160°F/70°C, before removing to rest for a few minutes before serving.

STEP 6

Whilst your burgers are resting, cook the bacon and toast the brioche buns. Slice the toasted buns and dress with rocket, grilled onion, sliced tomato and a dollop of BBQ sauce, then pop a patty (or 2) on each bun and tuck in!

Tip : Combining the mince mixture in a stand mixer works just as well if you prefer not to use your hands. If cooking for less people, wrap the extra burgers in clingfilm and freeze for another day.