Smoked Burgers with Double S Texas
Thick patties smoked, then seared, then topped with Double S Texas, pepper jack and crispy onions.
You'll need
- 2 lb ground chuck (80/20)
- 2 tsp kosher salt
- 1 tsp coarse black pepper
- 4 slices pepper jack
- 4 brioche buns
- 1/2 cup Double S Texas BBQ sauce
- Crispy fried onions and pickled jalapeños, to top
How to
- Shape four 1-inch-thick patties, press a shallow dimple in the center of each and season with salt and pepper.
- Smoke at 225°F for 35–45 minutes, until they reach about 140°F.
- Sear over a hot grill or cast iron 1–2 minutes a side, until the centers reach 160°F. Add the cheese for the last minute.
- Toast the buns. Stack each burger with a big spoonful of Double S Texas, crispy onions and jalapeños.
