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Hickory-Smoked Cheeseburgers

Total Time

Prep/Total Time: 30 min.

Makes

12 servings

Every time I make this recipe, my guests compliment me on how great the burgers taste. The secret is a little bit of Liquid Smoke and a few sprinkles of seasonings. —Michelle Miller Abbeville, South Carolina

Ingredients

  • 3 large eggs, lightly beaten
  • 2 tablespoons liquid smoke
  • 1 medium onion, finely chopped
  • 1/2 cup crushed saltines (about 15 crackers)
  • 1 teaspoon salt
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon seasoning blend
  • 1/2 teaspoon pepper
  • 3 pounds ground beef
  • 12 slices process American cheese
  • 12 sesame seed hamburger buns, split
  • Mayonnaise, lettuce leaves, tomato slices and pickle slices

Directions

  1. In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 12 patties.
  2. Grill, covered, over medium heat for 5 minutes on each side or until a thermometer reads 160° and juices run clear.
  3. Top each burger with a cheese slice. Grill 1-2 minutes longer or until the cheese begins to melt. Serve on buns with mayonnaise, lettuce, tomato and pickles.
Editor's Note: This recipe was tested with Morton's Nature's Seasons Seasoning Blend.

Nutrition Facts

1 each: 476 calories, 24g fat (11g saturated fat), 153mg cholesterol, 941mg sodium, 28g carbohydrate (5g sugars, 1g fiber), 35g protein.

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