Bacon and Onion Wrapped Smoked Juicy Lucy
Bacon and Onion Wrapped Smoked Juicy Lucy
I was on my porch smoking Canadian bacon and green crack when I had a burger epiphany. I wanted to do something different with a burger that no one has done before (at least I hope so). I’ve been smoking a lot of onions and using them as recipe ingredients. And then it hit me…the green crack…And then I thought why not stuff a thick slice of onion with a burger and smoke it. A few hours later after transcending time and space, I thought, why not stuff the onion with a juicy Lucy. Even better; let’s wrap it in bacon. And that’s how this massive rape baby was born.Since you are using the outermost 3 rings of the onion, the burgers are going to vary in size between 6-8 oz. It is best to use a probe thermometer to monitor the internal temperature. Since juicy Lucy’s need to cook through all the way in order for the cheese to melt, smoke the burgers for up to 90 minutes to 160 degrees internal temp. Then put the burgers on a bun with the rest of your favorite toppings and fill your empty void with the smokey goodness bestowed upon you.
Equipment
- Electric Smoker
- toothpicks
Ingredients
- 2 lbs 85% lean ground beef
- salt
- pepper
- 1 large white onion
- cheese of your choosing
- 6 strips bacon
- 6 hamburger buns
Wood Chips
- mesquite wood chips
Instructions
- Cut the tips off of a large white onion. Cut 2” horizontally of the very center of the onion. Cut that in half so you have 2 large 1” rings.
- Pop out the center of the onion. Save the outermost 3 rings of the onions for stuffing.
- Season the ground beef with salt and pepper. Fill up each onion ring half way up with the ground beef.
- Place your favorite cheese in the very center of the patties.
- Place more ground beef over the cheese; enough to fill up the onion the rest of the way. Press to seal. Wrap each burger with a strip of bacon, holding it together with a toothpick.
- Preheat your smoker to 250 degrees. Smoke your burgers for 90 minutes. Using a probe thermometer, cook the burger to 160 degrees internal temperature. There’s no medium rare juicy Lucy’s. The cheese wouldn’t melt if it isn’t cooked through.
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