Smoked Stuffed Burgers With Portobello Mushrooms
|Ground chuck/Ground turkey,bison, or if you like premade patties 100% beef no processed stuff||2 Pound|
|Crumbled bleu cheese||2 Cup (32 tbs)|
|Grey poupon||2 Tablespoon|
|Diced portabello mushrooms||1⁄4 Cup (4 tbs)|
|Onion buns||512 Gram (pack of 8 onion buns, 1 Bun = 64g)|
|Hot sauce||1 Dash|
|Smoked sliced gouda cheese/Swiss cheese||1 Pound|
|Chopped onions/Onions cut in strips||1⁄2 Cup (8 tbs)|
|Butter||1⁄2 Tablespoon (For sauteing onion)|
First get the smoker heated to 300-350 degrees F, i would use cherry wood or mesquite but you can use whatever you prefer.
Place the wood directly on top of the coals i wouldn't pre soak you may over smoke your food.
mix all ingredients except meat,onion, swiss or gouda cheese into a medium sized mixing bowl.
mix until well blended, make 2 fairly large sized patties not too thick maybe 1/4 to 1/2" thickness.
place a tbsp of mixture on top of the first patty and place the other patty on top.
crimp the edges and combine into 1 patty, make sure you can't see the seams or you'll have a mess.
Once you have a good constant billowing cloud of smoke coming from your smoker or grill.Place the meat on the grill.
cook on one side for about 10-15 minutes or until well browned, flip and cook another 10-15 minutes until well browned. forr good measure flip once again and let smoke for another 10 minutes or until the meat is no longer pink.
make sure you maintain the temp between 300 and 350 degrees while cooking.
while your waiting for the burger to finish up, saute' your onions in butter until they become tender and transparent.
Place the patty on the onion bun, add the onions and then the swiss or gouda.