SMOKEHOUSE BURGER

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Smokehouse Burger image

Provided by Food Network

Categories     main-dish

Time 3h55m

Yield 4 servings

Number Of Ingredients 23

24 ounces ground beef, formed into four 6-ounce patties
Salt and pepper
Eight 1-ounce slices Smoked Pork Belly, recipe follows
3 tablespoons melted butter
4 brioche buns
4 slices sharp Cheddar
Whiskey Aioli, recipe follows
4 slices tomato
6 ounces chili powder
2 ounces ground cumin
2 ounces paprika
2 ounces salt
2 ounces brown sugar, sifted
1 ounce garlic powder
1 ounce fresh ground pepper
1 skin-off pork belly
1 cup whiskey
1 quart mayonnaise
1/4 cup lime juice
1/4 cup Worcestershire sauce
2 tablespoons roasted garlic powder
2 tablespoons salt
2 tablespoons ground black pepper

Steps:

  • Preheat grill to medium-high; wait until grill reaches 400 degrees F.
  • Sprinkle the patties on both sides with the salt and pepper. (We suggest aggressively, as most will sweat off the patties during cooking.)
  • Cook the patties for 5 minutes, then flip.
  • Place Pork Belly on grill. Brush the butter on the brioche buns and place on grill. Toast until it reaches the desired color (we like it a little darker for more of a char taste).
  • Flip pork belly after 2 minutes, then place Cheddar on the patties to melt.
  • Remove brioche buns from grill and spread Whiskey Aioli on all inside bun areas.
  • Place patties on bun bottoms, then top with tomatoes and the bun tops. Let rest for 4 minutes, then devour.
  • Preheat a smoker to 240 degrees F.
  • Mix chili powder, cumin, paprika, salt, brown sugar, garlic powder and pepper in a bowl until well combined, then reserve.
  • Score the pork belly on the fat side with a sharp knife 1/2-inch apart, being careful to not cut into the meat. Turn the meat 90 degrees and repeat, forming a crosshatch pattern. Cut belly into five 3- to 4-inch-wide pieces.
  • Rub all sides of the pork belly with the reserved rub.
  • Place in smoker and cook for 3 hours. Remove from smoker and place in a pan to collect fat.
  • Starting from cold, reduce whiskey by half in a saute pan over medium heat. (Be very careful, as it can catch fire. Do not attempt to blow out if this occurs. Remove from heat and cover with a metal lid to extinguish the fire.)
  • Pour reduction in a bowl and place in refrigerator to cool, 10 minutes.
  • Place mayonnaise, lime juice, Worcestershire, garlic powder, salt and pepper in a large bowl and mix thoroughly. Add whiskey reduction to bowl and mix.
  • Place aioli back into refrigerator until needed.

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