RECIPES: Recipe Details

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Beefy Burger Roll

This is a non-traditional method for preparing a hamburger by cooking on indirect heat and smoking it using wood chips wrapped in foil which are then placed on the grill over direct heat. The burger is made by rolling the sirloin/sausage flat, filling with chopped onions, grated cheddar cheese and Monterey jack blend, seasonings, chopped green, orange, red and yellow bell peppers. The hamburger is rolled like a jelly roll and shaped into a tube the same diameter of a hamburger bun. It is then cooked by indirect heat on the grill with the wood chip package for smoke.

Ingredients 

2 pounds ground top sirloin
1 pound pork sausage
1/4 cup red wine (Merlot)
1/4 cup Panko Bread Crumbs
1 teaspoon kosher salt
1/2 teaspoon coarse black pepper
8 ounces grated cheddar cheese and Monterey Jack Blend
1/4 cup chopped green onions
1/4 cup chopped yellow onions
1/4 cup chopped green, orange, yellow and red bed pepper
2 teaspoons Creole seasoning mix 
Vegetable oil, for brushing on the grill rack
Aluminum foil
12 inch piece Hickory wood chips
6 lettuce leaves
2 large tomatoes sliced
1/4 inch 6 hamburger buns, split
1 cup favorite BBQ Sauce

Instructions 

Prepare a medium-hot fire in a charcoal grill with a cover. Charcoals should be placed to one side of grill. If using a gas grill preheat one burner of a gas grill to medium-high. To prepare the wood chip packet: Soak 1 cup wood chips in water for up to 30 minutes. Place soaked wood chips on aluminum foil sheet (12 inch piece). Fold chips in foil to make a packet. Poke holes in top of foil packet. Set aside until ready to use. To prepare the burger, combine the ground sirloin and pork sausage in a large bowl. Add the Panko bread crumbs, red wine, kosher salt and coarse black pepper. Mix to combine with meat. Using a jelly roll pan, pat the burger mixture flat to edges of pan and to about a 1/2 inch thickness covering the pan. Sprinkle the cheese blend, green and yellow chopped onions, and bell peppers evenly over meat mixture. Sprinkle 1 teaspoon of Creole seasoning mix over unrolled burger. From wider end of pan, carefully roll up meat like a jelly roll forming a round tube. Pat to maintain tubular shape. The burger roll should have a diameter the same as your hamburger bun. Sprinkle remaining Creole seasoning blend over burger roll. When the grill is ready, brush the grill rack with vegetable oil. Place wood chip foil packet on top of hot charcoals or for gas grill on grill over lit burner5. Place the burger roll on the grill away from direct heat. Cover, and smoke for 20 minutes. Check for doneness by insetting instant read thermometer into meat. For medium burgers desired temperature is 165f. May move meat roll to direct heat during last few minutes to brown on all sides and reach desired temperature. Slice burger roll into 1 inch slices. During the last few minutes of cooking, place the hamburger buns, cut side down, on the outer edges of the grill to toast lightly. To assemble the burgers, add generous amount (2 tablespoonfuls) of the BBQ sauce over the cut sides of the buns. On each bun bottom, place a lettuce leaf, a 1 inch slice of burger roll and a tomato slice. Add the bun tops and serve.