A creamy aioli is the perfect foil for these burgers, bathed in smoke and then seared. Crisp lettuce and juicy tomato add freshness—bonus points if these come from your backyard garden.
BBQ, Beef & Beyond. The Smoking Ho is a food blog focused on all things meaty. His blog features BBQ restaurant write-ups from all over the world, recaps from BBQ festivals, and smoked meats recipes. He's all about having a good time and enjoying the meatier things in life.FOLLOW THE SMOKING HO
For the smoked burgers
2 lbs ground chuck, 80/20
Head Country Championship Seasoning, The Original
Premium burger buns
4 Tbsp. Butter
12 slices American cheese
Red onion, sliced
Ripe tomato, sliced
Lettuce, rinsed and dried
For the aioli
1/4 C. of Head Country Bar-B-Q Sauce, The Original
1/3 C. mayonnaise
1/2 tsp. garlic powder
Preheat grill or smoker to 225 degrees F. Arrange coals on one side of the grill.
Form beef into six patties. Dust each, top and bottom, with Head Country Original Championship Seasoning.
Add patties to preheated smoker and cook, with lid closed. If using a grill, add patties to the grate opposite of the stacked coals. Flip burgers after 10 minutes.
While the burgers cook, make the aioli. Mix Bar-B-Q sauce, mayonnaise, and garlic powder in a medium-sized bowl. Allow to rest until time to assemble the burgers.
Heating the butter in a medium skillet over medium heat, brown each bun, working in batches.
Once burgers are 5-10 degrees from desired doneness (the internal temperature of burgers cooked medium are 145 degrees F), move burgers directly over coals. Sear for about 2 minutes per side, adding two slices of American cheese to each patty after flipping once. Remove patties to a plate.
Assemble burgers: Bottom bun, cheese-covered patty, plenty of aioli, tomato, onion, lettuce, and top bun. Enjoy!