RECIPES: Recipe Details

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Texas BBQ burger

This burger is juicy and full of flavor. It retains moisture better even with very lean ground beef, regardless of how you like the burger cooked. The patties fall apart easily due to the ingredients that make up the pattie. The following ingredients are provided based on 5 lbs of ground beef. The patties won't shrink like those made of higher fat content because we are using 94% lean ground beef.


5 lbs 94% lean ground beef Selmon's
BBQ sauce - original
1 cup 1 medium yellow onion - extremely finely chopped!
1 teaspoon liquid smoke
1 tablespoon Worchestershire sauce
1 tablespoon Salt free steak seasoning.
1 teaspoon salt
1/2 teaspoon black pepper


Take the 5lbs of lean ground beef and mix the 1 cup of original BBQ sauce. Add the medium finely chopped onion (you want the onion to be so finely chopped that you cannot tell the pattie has an onion in it, it appears to look like fat in the pattie). Blend the mixture completely so that the sauce and onion are blended completely. Add the liquid smoke, worchestershire, steak seasoning, salt and pepper - blend thoroughly. Make bun size patties but not too thick. Cook to the desired wellness on a smoker that has had olive oil sprayed on the grill surface. I like to use either mesquite, hickory, or pecan wood in the smoker. Add the cheese of your choice, sautee some mushroons, possibly add a thin slice of avacado, compliment with your choice of garnishes.


The hamburger will have a moist delightfully flavorful pattie which will literally fall apart in your mouth. The BBQ sauce and onion will blend into the meat and be difficult or impossible to identify after the burgers are cooked. No matter how long you cook the pattie, even well done the moisture will be retained. Medium to medium wellwell patties are my preference. We use the leanest meat we can find in order to reduce fat, shrinkage, and have a more healthy burger with less grease.