Steven Raichlen’s Barbecue Burger · Faith Middleton's Food Schmooze
Here’s a way to infuse the evocative spice and smoke flavors of true barbecue into a conventional fast-cooking burger. It uses a smoke-scented barbecue rub.
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Cooking tools:
- Grill
- Grill brush
- Pastry brush
- Instant-read thermometer
- Refrigerator
- Cutting board
- Chef's knife
- Tongs
- Measuring spoon
Ingredients
- 2 pounds ground beef ((preferably a mixture of ground chuck and sirloin, about 18 percent fat))
- 2 to 3 tablespoons Kansas City Sweet and Smoky Rub ((see recipe link in headnote, or use your favorite barbecue rub)
- 4 romaine lettuce leaves ((take from near the center))
- 3 tablespoons extra virgin olive oil
- 4 onion rolls or hamburger buns (sliced almost in half through the side)
- 4 thick strips artisanal bacon
- 4 thick slices red ripe tomato
- 6 to 8 tablespoons Smoke Wrangler’s Barbecue Sauce ((see recipe link in headnote, or use your favorite barbecue sauce)
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