Smokehouse Burgers Food

THE ALABAMA SMOKEHOUSE PIG BURGER WITH WHITE BARBECUE SAUCE

Steps:

• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
• In a small mixing bowl combine the mayonnaise, apple cider vinegar, lemon juice, sugar, and black pepper. Mix until well combined and refrigerate until serving.
• Heat a large fireproof nonstick skillet on the grill. Add the bacon and cook over medium-high heat until the bacon is crispy, about 5 minutes, flipping once. Drain on paper towels. Reserve the rendered bacon fat from the skillet.
• Combine the pork, smoked paprika, chili powder, cayenne, salt, and pepper in a large bowl. Add 1 1/2 tablespoons of the rendered bacon fat from the skillet. Mix well, handling the meat as little as possible to avoid compacting. Divide the mixture into 6 equal portions and form the portions into patties to fit the size of the rolls.
• Brush the grill rack with oil. Arrange the patties on the rack, cover, and cook, turning once just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, top the burgers with equal amounts of smoked Gouda and put the rolls, cut side down, on the outer edges of the rack to toast lightly.
• To assemble the burgers, spread a generous amount of Alabama White Barbecue Sauce on the cut sides of the rolls. On each roll bottom, put some shredded cabbage, a cheese-topped patty, and 2 slices of bacon. Cover with the roll tops and serve.

SMOKEHOUSE BURGERS

Steps:

• Heat grill to medium heat.
• Shape meat into 4 (1/2-inch-thick) patties. Brush onions with 2 Tbsp. dressing.
• Grill patties and onions 5 min. on each side or until patties are done (160°F) and onions are tender, occasionally brushing onions with remaining 2 Tbsp. dressing and burgers with barbecue sauce. Top each burger with Singles; grill 1 to 2 min. or until Singles begin to melt.
• Fill buns with lettuce, tomatoes, cheeseburgers and onions.

GUT-BUSTING SMOKEHOUSE BURGER

Steps:

• In olive oil, briefly saute ham slices and onion slices together until lightly browned.
• Remove and wrap in foil to keep warm in oven.
• Mix barbecue sauce, chipotle Tabasco sauce, and Liquid Smoke into ground sirloin.
• Separate into 2 or 3 servings, then separate again to make two separate patties per burger.
• Layer smoked cheese of choice in the center; cover with"matching" patty and seal edges tightly.
• At this point, you can either cook the cheese-stuffed patties in the same skillet used to saute the ham and onions, or throw'em on the grill (mmmmmmm!) For the pan-frying method, it will take about 7 minutes per side for the two burgers (1/2 pound size).
• To serve, top each burger with 3 or 4 slices of ham and some onions.
• I like to serve with more barbecue sauce and Jack Daniels Hickory Smoke mustard.