Smoked and Seared Texas Burger
Smoked and Seared Texas Burger, a Texas Favorites beef recipe, ready in 90 minutes, serves 4.
Recipe Courtesy Of:
Cook Time: 1 hrs 30 mins
Servings: 4
Ingredients: 12
Ingredients
Optional toppings and condiments
Preparation
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Step 1
Start by preheating your smoker to around 225°F. Use your choice of smoking wood, such as oak or mesquite, to add a smoky flavor to the burger.
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Step 2
Shape ½ lb. of ground Brisket into 1-inch thick patties. Season both sides of the patties heavily with salt and pepper.
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Step 3
Place the seasoned patty on the smoker grate and cook at 225°F for about 45 minutes or until they reach your desired level of doneness. For a medium-rare burger, aim for an internal temperature of 130°F-140°F. Remember, the patties’ internal temperature will increase by 5-10 degrees when seared.
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Step 4
While the patty is smoking, prepare bacon. Cook the bacon in a skillet until crispy, or cook it on the smoker alongside the patty.
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Step 5
Once the patty is smoked and cooked to your desired doneness, it needs to rest for about 10 minutes before it’s time to sear. Heat a cast-iron skillet over HIGH heat. When the pan is hot, place the smoked Brisket patty in the skillet and sear for about 1-2 minutes on each side until a crust forms. After flipping the patty, add the pepper jack cheese and allow the heat of the cooking patty to melt the cheese. The sear adds a delicious, caramelized crust and flavor to the burger. Remove the patty from the pan and get ready to assemble the Smoked and Seared Texas Burger.
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Step 6
Toast the hamburger buns lightly on both sides on a griddle. Spread mustard on both the top and bottom bun. Add the diced white onions to the bottom bun followed by the seared brisket patty. Next, add the peppered bacon and sliced pickled jalapeños.
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Step 7
At this point, you can add your favorite burger toppings like lettuce, tomato, or ketchup. For extra Texas flavor, try avocado, rajas, or your favorite joint’s BBQ sauce.
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Step 8
Carefully place the top bun on your loaded burger, and serve.
Nutrition Information
1060 Calories; 543.4 Calories from fat; 60.4 g Total Fat (24.9 g Saturated Fat; 12.2 g Monounsaturated Fat); 197 mg Cholesterol; 7436 mg Sodium; 63.5 g Total Carbohydrate; 3.9 g Dietary Fiber; 63.3 g Protein; 8.2 mg Iron; 729.3 mg Potassium; 0.6 mg Thiamin; 0.6 mg Riboflavin; 15 mg Niacin (NE); 0.7 mg Vitamin B6; 4.1 mcg Vitamin B12; 9.4 mg Zinc; 58.6 mcg Selenium; 129.6 mg Choline.
This recipe is an excellent source of Protein, Thiamin, Riboflavin, Niacin (NE), Vitamin B6, Iron, Selenium, , Zinc, Choline, and Vitamin B12. It is a good source of Potassium.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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