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Hickory Smoked Jack Daniels Bacon Double Cheeseburger Sliders
Boy! that's a mouthful
Boy! that's a mouthful
Ingredients
- 4-5 pounds of 80/20 ground sirloin
- Bacon
- 1 large finely minced onions.
- 4 garlic cloves or tablespoon crushed garlic
- 1 - 1.5 cups of Jack Daniels
- 2 tablespoon beef gravy paste
- 1 Tablespoon cracked pepper
- ¼ cup Worcestershire
- ¼ cup soy sauce * optional
- [American cheese
- [pepper jack cheese
Preparation step by step below
In a pan sauté onions then garlic, de glaze pan with 1 cup of JD, add Worcestershire, soy sauce (optional), gravy mix then black pepper, reduce by half.
Cool marinade in the refrigerator, once mixture is cooled add to ground meat and place the ground meat in the refrigerator overnight. I suggest doing a fry test at this point.
Reserve some marinade to tweak some barbecue sauce to top burgers with when serving.
Remove Ground meat from the refrigerator start making patties by flattening ground meat Cut the patties with a cup or something round, you can cut them square as well.
Layer as follows:
- Beef Patty
- American cheese
- Beef Patty
- Pepper Jack cheese
Wrap side with bacon (see notes below)
Place patties on the smoker at 225 - 250 Cook time approx 2 - 2.5 hours.
Place bacon on smoker with patties, separately.
Finish on hot grill over direct heat Char slightly on grill.
Place burger on bun, add bacon and serve.
Notes:
I didn’t finish these on the grill like they were intended, since dinner was running late, they should have been grilled for a slight char.
This batch I added barbecue sauce into the marinade and mixed with the ground meat and coated the burgers as well, I think it made the meat a bit too sweet. Next time I Will not use barbecue sauce in the marinade, but will when serving.
I did not use soy sauce this time but added that to the recipe as an option.
I would suggest smoking the burgers and bacon separately then adding the bacon when assembling the sliders, I smoked the burgers with the bacon wrapped but the bacon is much better smoked flat and added separately after grilling.
Update, the bacon was fine when heated in the oven at 375° the next day and the meat wasn't too sweet., see pic below.
Conclusion:
The burgers were good but could be much better, the dinner guests enjoyed them but I need to do better next time, I tweaked the recipe above for the next time.
One key component missing was that char flavor, and the fact that the meat tasted sweet took away from my desired goal. I will be heating some up on the grill tonight and see how much that helps with the flavor.
The bacon was OK but has a much better texture when smoked flat and added prior to serving, this is something that I knew already and should have done it that way in the first place, I think I got caught up in the “wrap everything in bacon” frenzy!
This recipe has serious potential and I will work on it a bit more until I get the results I am looking for.
I heated these up in the oven a few days later, giving the burger a bit of char and it was awesome, the meat wasn't as sweet after cooking in the oven.
Saute onions
Saute Garlic
Deglaze with Jack Daniels.
Add Worcestershire.
Add Beef Base.
Add Cracked Pepper.
Place marinade in the refrigerator to cool.
Once cooled. mix marinate into the ground meat.
Place plastic wrap directly on meat, wrap in foil and rest in the refrigerator overnight.
Doing a fry test.
Tastes OK to me
The next day
Flatten out ground meat.
Add a half a slice of thick American cheese.
These look a bit big
We decide to make then a little bit smaller, the first few were like regular sized burgers.
Here they are smaller with a 1/4" slice of thick American cheese.
Bacon wrapped now time to add the Pepper Jack Cheese.
Using half a slice of Pepper jack cheese.
Brushed with "tweaked" Barbecue Sauce (Omit this step, see notes above)
Placed on the GOSM at 225° using Hickory.
Removed from the smoker and ready for assembling.
Finished Product.
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