INGREDIENTS:

2 lbs. Ground Beef 85/15 or leaner
2 Eggs, beaten
2/3 cup bread crumbs
2 teaspoons Morton table salt, to taste
1/2 teaspoon Wild Bill's Meat Rub
1 teaspoon freshly ground black peppercorns (Tellicherry)
1/2 cup Vidalia onions. diced very fine
2 teaspoons Worcestershire sauce
1/4 teaspoon MSG (optional) if msg sensitive omit
6 Kaiser Rolls
6 cheese slices of your choice
6 leaves lettuce
Thin sliced Vidalia onions
Sliced tomatoes
Slaw
Dukes Mayonnaise
Yellow mustard

Prepare charcoal grill and or Ugly Drum Smoker (UDS) with heat around 350 degrees F.  In a large mixing bowl, combine first nine ingredients mixing with your hands but do not over mix.  Form meat into 6 balls and flatten out about 4 inches in diameter and 3/4 inch to 1 inch thick patties.  Make an indentation in the center of each pattie to prevent burgers from bulging when grilled.  If using a conventional gas grill and/or charcoal grill, grill each side about 5 minutes each until juices run clear.  If using a small Ugly Drum Smoker (UDS) where the rack is about 15 inches from the heat source, grill each side from 8 to 10 minutes until juices run clear.  If desired, place cheese slice on each pattie while on the grill and cook until cheese is bubbly and melted.  Place grilled beef burger pattie on a Kaiser roll with condiments of your choice and serve with your favorite sides.

YIELD:  4 to 6 large burgers

Above burgers smoked and grilled using a mini Ugly Drum Smoker (UDS) on 07-16-14 and were moist, juicy and succulent.  There was a good presence of charcoal smoke flavor embedded in the burgers and they were "off the chain good."    This recipe is basically the same one that I use on my Venison Stretch Burgers.  Give this burger recipe a try and you will not be disappointed!

Below sequence thumbnail pixs taken.

NOTE:  I had pc troubles and lost several of the sequence pixs taken.

I did a little taste testing on one of the beef burger patties as evidenced from the last pix above; burger pattie on the center right without cheese............sure did taste "beautimous."  If you desire more of a charred texture to your beef patties, place the grill surface closer to the charcoal.  The drippings from the beef patties falling directly onto the hot charcoal imparts much more flavor to the meat than using a grill with a heat diffuser surface in place which prevents that from happening.  This is my humble opinion of course!

Web published by Bill aka Mickey Porter on 07-16-14.

GRILLING CHART FROM THE INTERNET

Web page updated by Bill aka Mickey Porter on 07-07-2022.