1largeVidalia onioncut into 4 equally thick slices
1 cupblue cheesecrumbled
1tbspcoarse sea salt
2tspfresh cracked black pepper
2 tspolive oil
Light grill and set up for two zone heating. Using a reliable thermometer to monitor, maintain temperature in the grill at 225° F.
While the grill is preheating, form cold ground meat into two equal sized patties that are about one inch thick. Season both sides evenly with Worcestershire sauce, salt, and pepper.
Once the grill is preheated, add one large hickory wood chunk to coals. Place burgers on the opposite side of the grill, close the lid, and let smoke until internal temperature of burgers is ten degrees less than desired doneness.
Once burgers have reached desired internal temperature, remove them from the grill and stoke the fire for high direct heat. While coals are coming up to temperature, skewer the thick onion slices. This will keep them from falling apart on the grill. Coat onions with olive oil.
Place onions on the grill over direct heat, turn after two minutes. After onions are turned, add patties to grill over direct heat and flip them every 30 seconds for a total of 2 minutes to sear both sides. Remove patties and onions from the grill.
Top bottom bun with lettuce, then the onion, then the burger, topping the burger with the blue cheese.
I call this one a steakhouse style burger because this is the type of burger you’d find in a high-end steak house, only better. How is it better? With the help of some hickory smoke of course. When smoking burgers (or any meat), it’s important that you’re using clean smoke.Not all smoke is good smoke and not all wood produces clean smoke, so be careful with your selection. You’ll want to use a quality wood like these ultra premium hickory chunks from Cutting Edge Firewood.