Juicy Lucy Smoked Burgers (Stuffed with Bacon, Mushroom & Gorgonzola)
These Juicy Lucy smoked burgers are stuffed with a savory bacon-onion-mushroom filling and gorgonzola, then smoked low and slow before a quick sear to finish. Big flavor, crazy juicy, and perfect for a weekend cook.
Ingredients
- 2 lb 85/15 ground beef split into 8 patties, 1/4 lb each
- 2 tsp Montreal Steak Seasoning or your favorite burger seasoning
- 1/4 cup bacon about 2 strips
- 1/4 cup onion
- 1/4 cup mushrooms
- 1 tsp garlic
- 1/4 cup gorgonzola cheese
- 1 tbsp olive oil
Garlic Aoli
- 1 tsp minced garlic
- 1/4 tsp salt
- 1/2 cup mayonnaise
- 2 tbsp olive oil
- 1 tbsp lemon juice
Instructions
- Cook bacon and set aside to cool.1/4 cup bacon
- Chop onion and mushrooms into small pieces.1/4 cup onion, 1/4 cup mushrooms
- Heat olive oil in a pan on medium heat, then add garlic, onion, and mushrooms; sauté 5–7 minutes.1 tsp garlic, 1 tbsp olive oil
- Allow vegetables to cool.
- Combine bacon, mushrooms, onion, garlic, and gorgonzola to create burger filling.1/4 cup gorgonzola cheese
- Form 8 equal-sized patties out of the ground beef.2 lb 85/15 ground beef
- Place equal amounts of filling on 4 patties, keeping edges clear.
- Place remaining 4 patties on top and seal edges well.
- Season each side and place in the fridge for a couple hours.2 tsp Montreal Steak Seasoning
- Preheat smoker to 225°F (use hickory or mesquite if possible).
- Smoke burgers until internal temp reaches 130°F.
- Turn heat up to ~450°F and open sear plate (or move to grill) to sear each side until 165°F internal.
- Optional: add cheese at 155°F internal.
- Rest 5–10 minutes, serve, and enjoy.