Smoked Texas Toast Cheeseburger with Chipotle Aioli
Have you ever been to one of those burger restaurants and you order a burger and you wonder where the beef went? Well, I’m fixing to remedy this situation for your with a Smoked Texas Toast Triple Cheeseburger!
Smoked Texas Toast Cheeseburger
Get 80/20 Blend of Ground Meat
Let’s first talk about what kind of meat we use for burgers. Now, I love an 80/20 blend and I’m using Certified Angus beef today. Don’t get that 98% lean, ’cause that’s going be the driest burger you’ve ever chewed on in your life- a burger has to have some fat in it.
Making the Patty
All meat is going to shrink a bit when you cook it so make sure you’re patty extends a little past your bread or bun when shaping them.
Mash the meat a little to let it spread.
Y’all know that when I’m cooking a steak, I always pre-season it, put it in the icebox and let it set, but that’s because it’s not processed meat. This is a processed meat, and if you season a burger and let it sit for a while, you’re going to dry out the meat. Season the burger right before you throw it on the grill.
So, what are we seasoning with? Some of that Red River Ranch Original Seasoning. If you don’t have some, here’s where you can find it. Sprinkle your seasoning on and then I like to mash it on just a little so it stays on the patty better.
Make the Grill Hot on One Side
I’m going to do this a little different- rather than just throwing the burgers on the grill and cooking them- we’re going to smoke them for more flavor. To do that you have to rake your coals to one side of the grill so you have a hot side and then one side with no coals for an indirect heat.
First of all, lay the burgers over on the indirect side of the heat. Then I’m going to add a couple handfuls of hickory chips to the fireside to get some smoke action. Close the lid and let the burgers go for about 3 minutes on each side.
When it’s been about 3 minutes, you’ll see the burgers begin to set up just a little.
Then put them over direct heat.
After smoking the burgers a bit- go ahead and put them on the direct heat side of the fire to finish them up. You may need to turn them a couple times to finish the grilling.
You will know the burger is done when you lightly press the burger and a clear juice comes out rather than blood.
Another tip I’ve got for y’all is never mash the burgers while grilling- that will cause all the juice to run out and become dry.
Add Three Kinds of Cheese
Add three kinds of cheese: cheddar, Swiss, and provolone.
For my cheese blend I like to add a slice of cheddar onto the burgers and then add one side of the Texas Toast (buttered side down) with Provolone and one side with a slice of Swiss- but you can use whatever cheeses you like.
throw some jalapenos on the grill
And before I started, I went ahead and sliced two jalapenos in half, took the seeds out, I put ’em on a fire, rotated them until they got some good char and are tender. I’ll place these on the burgers ’cause y’all know I like some heat.
Don’t forget to top with the special mayo sauce we came up with as the final topping! (recipe below)
There you have it- a cheesy burger that when you cook over indirect heat at first will give you more juice and flavor. Y’all be safe and enjoy.
Watch the Full Video on How to Grill the Best Cheeseburger!
https://www.youtube.com/watch?v=vB95cdMfapE
Smoked Texas Toast Cheeseburger with Chipotle Aioli Sauce - Cowboy Kent Rollins
Ingredients
- 2 8 oz ground beef patties (80/20 blend)
- Red River Ranch original seasoning
- 2 jalapenos cut in half and seeded
- 2 slices cheddar cheese
- 2 slices Provolone cheese
- 2 slices of Swiss cheese
- 4 sliced Texas Toast sliced bread
- 2 tablespoons butter softened
- Parmesan cheese for sprinkling
- Lettuce tomato, onion, etc. for serving
Instructions
- Pre-heat, clean and oil the grill. Move the coals to one end of the grill.
- Take the patties and mash down just slightly. Be sure your patties extend past the Texas Toast to allow for some shrinkage while grilling.
- Season the patties with the Red River Ranch Original seasoning or salt and pepper, to taste.
- Place the hamburgers on the indirect heat side of the grill. Add a couple handful of hickory chips (or wood of your choice) on top of the direct heat (coal) side of the fire.
- Shut the lid and smoke for about 3 minutes per side.
- Add the jalapenos to the grill (direct heat side) and grill until softened and slightly charred, rotating occasionally.
- Move the hamburgers over to the direct heat side, shut the lid and grill for about 2 minutes per side or until medium to slightly medium well done. When lightly pressed, the juice will run clear when done.
- Move the hamburgers back to the indirect heat and top with the cheddar cheese, until it melts slightly.
- Meanwhile, butter one side of each of the slices of toast and place butter side down on the grill. top one side with the Provolone cheese and the other side with the Swiss cheese.
- Grill just until lightly toasted. Top with burger, jalapenos, your favorite toppings and the Special Burger Sauce (below).
Special Burger Sauce - Chipotle Aioli - Cowboy Kent Rollins
Ingredients
- 2 tablespoons mayo
- 1 teaspoon Worcestershire sauce
- 1 tablespoon Adobo sauce
- ½ tablespoon honey
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste