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Hickory-Smoked Cheeseburgers

 Hickory-Smoked Cheeseburgers
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
12 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Hickory-Smoked Cheeseburgers (continued)

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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.