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Hickory-Smoked Cheeseburgers Recipe

Every time I make this recipe, my guests compliment me on how great the burgers taste. The secret is a little bit of Liquid Smoke and a few sprinkles of seasonings. —Michelle Miller Abbeville, South Carolina

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Hickory-Smoked Cheeseburgers Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

15 15 30

Ingredients

3 eggs, lightly beaten
2 tablespoons Liquid Smoke
1 medium onion, finely chopped
1/2 cup crushed saltines (about 15 crackers)
1 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon seasoning blend
1/2 teaspoon pepper
3 pounds ground beef
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With Johnsonville Italian Sausage.
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12 slices process American cheese
12 sesame seed hamburger buns, split
Mayonnaise, lettuce leaves, tomato slices and pickle slices

Directions

In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 12 patties.
Grill, covered, over medium heat for 5 minutes on each side or until a meat thermometer reads 160° and juices run clear.
Top each burger with a cheese slice. Grill 1-2 minutes longer or until the cheese begins to melt. Serve on buns with mayonnaise, lettuce, tomato and pickles. Yield: 12 servings.

Editor's Note: This recipe was tested with Morton's Nature's Seasons Seasoning Blend.

Nutritional Facts 1 serving (1 each) equals 476 calories, 24 g fat (11 g saturated fat), 153 mg cholesterol, 941 mg sodium, 28 g carbohydrate, 1 g fiber, 35 g protein.

Originally published as Hickory-Smoked Cheeseburgers in Backyard Living July/August 2004, p18

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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(1-1) of 1 reviews

Reviewed on May. 31, 2011 by linsvin

This recipe makes phenomenal cheeseburgers! The aroma from the grill made my guests gather. I didn't have saltines so I crushed up some tortilla chips. I will always make my burgers this way from now on.