Smoky, But Oh So Good Burger
1 pound ground chuck
1 pound ground sirloin
2 teaspoons kosher salt
1 teaspoon black ground pepper
1 egg, lightly beaten
1 tablespoon liquid smoke
1/4 cup grated sweet onion
2 cloves minced garlic
1 cup packaged real bacon bits
1 1/2 cups cubed smoked Gouda cheese (1/4 inch to 1/2 inch cubes)
1 bottle (18 oz) Sweet Baby Ray’s Original Barbeque Sauce
6 (4 1/2-inch)Kaiser rolls, split
1/4 cup softened butter
1 1/2 cups French’s French Fried Onions
Preheat gas grill to medium-high.
To make patties, combine the chuck, sirloin, salt, pepper, egg, liquid smoke, grated onion, garlic, bacon bits, and Gouda Cheese. Mix with hands to incorporate ingredients but do not overmix. Roll the meat into a log shape and divide in half. Then take each half and divide into thirds to make a total of 6 patties of the same size. Form patties a little larger than the diameter of the rolls.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook for 5 minutes. Turn the patties and cook on the other side, covered, for another 5 minutes. Instant read thermometer should read 160 degrees F when inserted from the top or from the side of the patty. Meanwhile, pour the bottle of barbeque sauce in a saucepan and place on the outer edge of the rack to warm.
While the patties are grilling, spread the cut sides of the Kaiser rolls with the softened butter. When patties are cooked, remove them from the grill and tent with aluminum foil to keep them warm. Place the 6 Kaiser rolls, cut side down on the grill until the butter is melted and the bread is toasted. Remove the rolls and the heated barbeque sauce from the grill. Take each patty with tongs and dip them thoroughly in the sauce. When each patty is covered with the sauce, place it on the bottom bun. Divide the french fried onions into equal portions and top the patties. Add the roll tops and serve.
Makes 6 burgers