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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    12 servings


  • 3 large 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 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.
Editor's Note: This recipe was tested with Morton's Nature's Seasons Seasoning Blend.
Nutrition Facts
1 each: 476 calories, 24g fat (11g saturated fat), 153mg cholesterol, 941mg sodium, 28g carbohydrate (5g sugars, 1g fiber), 35g protein.

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Average Rating:
  • linsvin
    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.