Texas Smokehouse Stuffed Burger
1 onion, peeled and sliced
1 cup milk
2 cups flour
1⁄2 tbsp. sea salt
1⁄2 tbsp. ground black pepper
11⁄2 lb. ground beef
1 tsp. sea salt
1⁄2 tsp. ground black pepper
1⁄2 tsp. granulated garlic
1⁄2 tsp. granulated onion
4 tbsp. BBQ sauce
4 strips bacon, cooked and cut in half
4 oz. cheddar cheese, in 4 chunks
3 tbsp. olive oil
4 brioche rolls
3 tbsp. butter
2 qt. canola oil
- Soak the onion rings in the milk. In a separate bowl, season the flour with sea salt & black pepper.
Place the Copper Chef on high heat. Fill halfway with canola oil. When the
temperature reaches 365o F, dip the onions into the seasoned flour. Shake
off any excess and carefully drop into the hot oil. Cook until golden.
In a bowl, mix the ground beef, sea salt, black pepper, garlic, and onion.
Form 4 balls. Poke a hole in the center of each and insert a chunk of
cheddar cheese. Cover the cheese with the ground beef mixture.
Press down to form burgers.
- Place Copper Chef on medium-high heat. Brush the brioche rolls with the butter and toast. Set aside.
- Add the olive oil to the Copper Chef. Cook the burgers for 3-4 minutes on each side or until desired doneness.
- Place the burgers on the brioche rolls. Top each burger with BBQ sauce, 2 half strips of bacon, and a couple of onion rings before serving.
Eric’s Tip: Frozen onion rings (baked or deep-fried) work just as well if you want to save some time.