Smokey Bacon-Peppercorn Burger

4
Servings
15m
Prep Time
6m
Cook Time
21m
Ready In


"If you don't have a smoker in your back yard, the liquid smoke may get you almost there, the 4 peppercorn blend creates another layer of incredible flavor in this delicious burger"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (372.3 g)
  • Calories 1106
  • Total Fat - 70.7 g
  • Saturated Fat - 24.9 g
  • Cholesterol - 277 mg
  • Sodium - 2572 mg
  • Total Carbohydrate - 28.7 g
  • Dietary Fiber - 1.8 g
  • Sugars - 11.8 g
  • Protein - 83.6 g
  • Calcium - 121.3 mg
  • Iron - 10.2 mg
  • Vitamin C - 5.4 mg
  • Thiamin - 0.6 mg

Step 1

Preheat grill to medium high.

Step 2

In a bowl combine ground beef, minced garlic, Worcestershire sauce, liquid smoke, seasoning salt and peppercorn. Mix to combine. Shape into four patties slightly larger than your bun. Make a slight indentation in the center of the burger to prevent it from doming up in the center. The indentation will rise as your burger cooks. Lightly brush burger with olive oil to prevent sticking.

Step 3

Grill until golden brown and slightly charred (about 3 minutes), turning once (cook for 3 minutes on the other side for medium). Try not to press down on your burger with a spatula. It will cause the juices to escape and will create a dry burger!

Step 4

Toast hamburger bus by placing on grill until grill marks form (watch closely the buns can burn quickly!).

Step 5

Serve burger on toasted bun with a slice of cheese, 2 slices of bacon cut in half, and red onion.

Tips & Variations


No special items needed.

Bergy (RIP" Forever in our Kitchen)

Lots of flavour in this burger. I pan fried it, used yellow tomatoes and left out the cheese. I love my Saturday Night Burgers

(7 Jan 2018)