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Tri-tip & bacon burgers
Posted on 9/8/20 at 10:57 pm
Posted on 9/8/20 at 10:57 pm
Was able to get a little more cooking done at work and feed the guys again. Smoked the burgers last night while cooking some ribs, gave them a sear and melted cheese tonight. Figured if I was lighting the grill I may as well do some cooking for the house as well and used a Hassell Cattle Company tri-tip that defrosted.
6
Posted on 9/9/20 at 6:55 am to ruger35
Looks excellent
Posted on 9/9/20 at 7:38 am to ruger35
Explain the burger seasoning to me, because at first glance it looks like you couldn't taste the meat through all the seasoning.
Posted on 9/9/20 at 8:17 am to BottomlandBrew
I know it’s an abomination to say this on this board, but I enjoy a fairly heavily seasoned burger.
Posted on 9/9/20 at 8:33 am to ruger35
n/m. was looking at the first pic
This post was edited on 9/9/20 at 8:39 am
Posted on 9/9/20 at 8:54 am to ruger35
Are smoked burgers good? I'd be interested.
Posted on 9/9/20 at 9:09 am to ragincajun03
I like a healthy pinch or two of S&P, but those burgers look solidly encased in black pepper. Just wondering if I'm missing something.
Posted on 9/9/20 at 9:10 am to Sherman Klump
We love smoked burgers at our house. I usually put them on my smoker for about at hour at 185-200, then finish them off either on my Blackstone or gas grill to char off the outside a bit.
Posted on 9/9/20 at 9:50 am to ruger35
Smoked burgers are awesome. Yours look good. What was the fat content on them? One trick I use when putting my burgers together is mixing in a little hoisin sauce in the meat mix with seasoning to help lock in some moisture.
I saw a few ingredients out. What all did you season the tri-tip with?
I saw a few ingredients out. What all did you season the tri-tip with?
Posted on 9/9/20 at 10:04 am to ruger35
Your prep work gets an A+ and presentation gets an A++.
Bet those tasted fantastic.
Bet those tasted fantastic.
Posted on 9/9/20 at 11:25 am to Sherman Klump
quote:
Are smoked burgers good? I'd be interested.
I do it, and we love them.
Posted on 9/9/20 at 11:32 am to WhiskeyThrottle
Like one of the previous posters, I am essentially reverse searing the burgers. I run the fire down and keep the pit around 220 until they get close to 140 internal. Seasoning this time was just a straight 2:1 salt and pepper. I think next time I may try 2.5-3:1. Depends on the cheese, but I feel like most toppings also involve salt. Seasoning isn't bad, as each burger was an 8 oz patty. I've tried smaller, but they just don't hold up as well going from smoker to searing.
Posted on 9/9/20 at 11:35 am to indianswim
quote:
Smoked burgers are awesome. Yours look good. What was the fat content on them? One trick I use when putting my burgers together is mixing in a little hoisin sauce in the meat mix with seasoning to help lock in some moisture.
Fat content on these was almost right at 80/20 chuck to bacon. I've never tried the hoisin sauce, but I may. I have a cabinet full of Asian sauces because I love to try and cook Asian food, but I am average at best lol.
Posted on 9/9/20 at 12:19 pm to ragincajun03
quote:
fairly heavily
I’m not sure you know what ‘fairly’ actually means. I’d eat it though, and it looks good.
Posted on 9/9/20 at 1:18 pm to Sherman Klump
quote:
Are smoked burgers good?
Smoked burgers are amazing. Going to do some tonight.
If you have the time, it's the way to go.
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