Ah, the smoked burger. A Traeger classic. Moist ground beef, lightly seasoned, smoked for outstanding flavor and grilled to perfection. Once you've had a burger that has been smoked, you'll wonder how you ever convinced yourself that restaurant burgers tasted like anything other than bland.
This particular smoked burger is even more special than your old ketchup/mustard variety. It has a hint of whiskey mixed directly into the meat and a sweet whisky glaze that will knock your socks off. Use the glaze to baste your burger, slather your bun, or drink it directly out of the bowl. We won't judge. Just be sure to use a hearty bun for these burgers. A flavor combination this delicious deserves a bun that won't disintigrate under pressure.
Smoked Whiskey Burgers
Prep Time: 1 hour
Cook time: 15 minutes
Recommended Pellets: Oak, Hickory, Apple, Cherry
For the Whiskey Sauce:
1 cup water
1 20 oz can pineapple chunks (with juice)
1/2 cup soy sauce
2 cups brown sugar
1 Tablespoon molasses
1/4 cup lemon juice
1/4 cup white onion, finely minced
3 Tablespoons Whiskey (we recommend Jack Daniels)
3 cloves finely minced garlic
1 teaspoon fresh ginger, finely minced
1/2 teaspoon hot sauce
For the Burgers:
1 lb ground sirloin (or other ground beef, with around 20% fat)
4 Tablespoons Whiskey (we recommend Jack Daniels)
Traeger's Beef Shake
4 slices cheddar cheese
4 hamburger buns
Additional toppings as desired (tomato, onion, lettuce, pickles)
For the Whiskey Glaze:
In a large saucepan over medium/high heat, combine the water, pineapple chunks and juice, soy sauce, brown sugar and molasses. Bring to a boil, stirring occasionally, and then immediately reduce to a simmer.
Add the remaining ingredients and let the mixture simmer for about an hour. Transfer the glaze to a blender and carefully puree the hot mixture until well combined.
For the Burgers:
Pour the whiskey into the ground beef and gently incorporate with your hands. Divide into 4 equal-sized portions.
Gently flatten each portion to create your patty. Be careful not to overhandle the meat. Lightly season with Traeger's Beef Shake.
When ready to cook, start your Traeger grill on Smoke for 4-5 minutes to establish the fire. Place the burger patties on the grill, close the lid, and smoke for 25-30 minutes.
Remove the burgers from the grill and turn the heat to High. Close the lid and allow the grill to preheat for 10-15 minutes. Place the burgers on the hottest part of the grill.
Gently flip the burgers after about 5-6 minutes.
Using a basting brush, cover the top of the burgers wit the whiskey glaze. Cook for an additional 2-3 minutes before topping with the cheddar cheese. Place your buns directly on the grill grate and toast for 2-3 minutes while the cheese melts on your burgers. Check your burgers with an instant read thermometer. The USDA recommends at least 160 degrees for ground meat.
Before serving, add some extra whiskey glaze to the bottom of each bun, top with your burger, then add any additional toppings you'd like. Serve immediately and enjoy!
Click the link below for a printable version of this recipe:
Smoked Whiskey Burgers.docx (14.12 kb)