Contributed by: Chris WebAdmin. of RecipesNow.com
This recipe uses a smoker to cook the burgers. If using a barbecue, estimate a new burger cooking time.
About 45 minutes before you plan to smoke the burgers, combine the dry rub ingredients in a small bowl.
In a medium bowl, mix the meat with the Worcestershire sauce, salt and pepper. Form the mixture into 8 thin patties at least 4 inches in diameter.
Make the filling. Warm the butter over medium heat in a small skillet, add the mushrooms and saute until limp. Spoon the mushrooms and any accumulated juice into another medium bowl and mix in 2 tablespoons of the steak sauce and the remaining filling ingredients. Spoon equal portions of the mixture over four of the ground-beef patties. Top a filling-covered burger with a plain patty. Press down firmly and seal the edges well. Repeat with the remaining burgers. Coat your fingers with the rest of the steak sauce and rub each patty with a thin film of sauce. Sprinkle dry rub evenly over both sides of the patties. Cover the patties with plastic and let them sit at room temperature.
Bring your smoker to its appropriate cooking temperature.
Transfer the patties to the smoker and smoke until cooked through, about one hour at a temperature of 225 F to 250 F. Remove the burgers from the smoker and place each on a slice of toasted rye bread, topping them with a second slice of toast, if you wish, for heartier sandwiches.
Serve with additional steak sauce if desired.
Serving Size: Serves 4
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