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Hickory-Smoked Cheeseburgers Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings

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
  • 12 slices process American cheese
  • 12 sesame seed hamburger buns, split
  • Mayonnaise, lettuce leaves, tomato slices and pickle slices

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.

Directions

  1. In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 12 patties.
  2. Grill, covered, over medium heat for 5 minutes on each side or until a meat thermometer reads 160° and juices run clear.
  3. 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.
Originally published as Hickory-Smoked Cheeseburgers in Backyard Living July/August 2004, p18

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.

Full-Bodied Red Wine

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

Reviews for Hickory-Smoked Cheeseburgers

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MY REVIEW
Reviewed May. 31, 2011

"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."

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