“A good burger is a messy burger”

-Arnie Tex

Ever notice how a burger grilled in your backyard satisfies a craving like no restaurant can? Something about the smell of the coals, a cooler of beer and the fact that you might get “seconds” on a burger make my mouth water. And it’s way cheaper than going out for burgers these days.

My pal ArnieTex, who is one of my favorite stars on YouTube, shared a burger recipe that’s perfect for your next backyard burger fest. The award winning BBQ Pitmaster walked me through how to grind my own burger patty, smoke it and then load it up like a classic Texas style burger.

Here is how you make it in pictures-

(step by step recipe here)

Step 1: step up and grind your own beef.

You will need a meat grinder. ArnieTex recommends this one. I used a KitchenAid meat grinder that attaches to a KitchenAid Stand Mixer. If you already have a KitchenAid Stand Mixer, it’s a reasonable investment.

Be sure to place the grinder attachment in the freezer for a few hours to overnight. And you will want to chill the cubes of Beef Chuck Roast for 30 minutes before grinding to prevent sticking.

Cook that burger patty low n slow

I set up my grill for 250 degrees and smoked the patty till it hit a temp of 125 degrees. The flavor comes from the wood, specifically mesquite which is ArnieTex’s preference. I used wood chips and mesquite charcoal. Seasoning wise, I used his Brisket rub which was perfect for a smoked burger or any backyard burger recipe.

Build the burger starting at the bottom.

Even with a big burger bun like Mrs Baird’s which is 5″ in diameter, you are gonna want to be smart when you build this burger. Shredded lettuce and salted tomato belong down low to prevent slippage. Use the yellow mustard on the top bun to keep the sauteed onion and jalapeños in place. I forgot the pickle but it belongs up top too.

Oh and after you smoke the burger, sear it off in the same pan you toasted the bun and sauteed the jalapeño/onion. And let it rest on a wire rack. You could add cheese but this burger doesn’t need it. The beef is the star of the show, as long as you step up and grind your own beef. It’s the ArnieTex way!!

BBQ Burger Recipe by Arnie Tex

Ingredients:

1 Beef Chuck Roast(cut into 1.5″-2″ cubes, placed in freezer for 30 minutes on baking sheet)
ArnieTex BBQ Brisket Seasoning(click here to buy)
Mrs. Baird Buns or a hamburger bun with a 5″ diameter
Iceberg lettuce(shredded aka shrettuce)
Sliced Beefsteak tomato, salted for 15 minutes
Best Maid Pickles
Yellow mustard of your choice
diced white onion(1/4 cup per burger)
Sliced Jalapeno
Salt and Pepper
Cooking oil
Mayonnaisse

Equipment:

Grill
Cast iron skillet(click to buy)
Stand Mixer with meat grinder attachment or this meat grinder
Digital food scale(I use this one)

Steps

Place meat grinder attachment in freezer overnight or a couple hours in advance.
Grind beef, forming a 7oz patty
Prepare a grill to smoke at 250 degrees, salt the sliced tomato
Place in in grill and cook till an internal temp of 115-125 degrees(125=Medium), while the burger patty smokes proceed to steps 4 & 5
heat a cast iron pan with cooking oil over medium heat, add chopped onion and sliced jalapeño, season with S&P and saute till lightly caramelized
Spread mayonnaise on hamburger bun and toast for a few minutes in the cast iron pan
remove burger patty from grill and sear in cast iron pan, rest on wire rack while you add toppings to burger
Layer bottom bun with shredded lettuce, tomato and the burger patty
Spread yellow mustard on top bun, add sauteed onion and jalapenos, then pickles, place top bun on top of burger
Keep some napkins handy and enjoy!