We know a lot of you out there are eating healthier nowadays, so we put together a recipe that uses lean beef (or extra lean if you choose). Okay, we know this isn't the healthiest meal, but it's healthier than our Better Breakfast Barbecued "Baconator" recipe - which you have to admit, was delicious. Life is about balance. This original recipe is created by Andrew Plaza from the award-winning competitive barbecue team, Double Aces.
Ingredients Smoked Hamburger Steaks Recipe with Garlic Mashed Potatoes and Mushroom-Onion Gravy:
- 2 lb. Ground Beef (lean or extra lean)
- 1 tbsp. Back Eddy’s Seasoning Salt + ½ tsp for green beans
- 1 tbsp. Motley Que Brisket Fixx
- 1 Medium Yellow Onion
- 12 oz. Mushrooms (sliced)
- 6 Medium Yukon Gold Potatoes
- 1 pkg. Fresh Whole Green Beans
- 4 Cloves Garlic
- ½ cup Sour Cream
- ½ Stick Butter
- 4 tbsp Milk
- Salt and Pepper (to taste)
- 2 pkg. of Brown Gravy Mix (McCormick brand)
- 1 cup Beef Broth
- 1 cup Water
Smoked Hamburger Steaks Recipe with Mushroom and Onion Gravy:
STEP 1: Pre-heat your favourite smoker to 325°F - we're using our lovely Yoder Smoker YS640s.
STEP 2: Add one cup of beef broth into a disposable tin pan and place them on the bottom rack of your smoker.
STEP 4: Form the ground beef into perfectly round ¼ pound patties using the good ol' reliable Big Boy Burger Binder.
Watch a quick video on how to use the Big Boy Burger Binder (1:48)
STEP 5: Place your hamburger steaks on your grill and cook for 30 minutes or until the internal temperature reaches 130°F. Make sure to place the hamburger over the tin pan to capture any juicy drippings that we can use for gravy later.
Side Note: Use the Brander Sidekick Digital Thermometer or another instant read thermometer to double check the temperature.
STEP 6: While the burgers are cooking, you can use this time to get started on your mashed potatoes. First, rinse then dice the potatoes.
STEP 7: Put your diced potatoes in a pot, cover it with water, and add a pinch of salt.
STEP 8: Place the pot of potatoes on the stove or side burner and boil it until your potatoes become tender enough to easily pierce with a fork.
STEP 9: Drain the potatoes in a colander.
STEP 10: Now, put your potatoes back into the pot you just emptied and add your sour cream, milk, butter, and garlic.
STEP 11: Mash the potatoes until they're creamy and smooth. Season with salt and black pepper to taste. Keep them warm until they're ready to serve.
STEP 12: In a large pan over medium heat, add olive oil, then sauté sliced onions and sliced mushrooms. Cook until onions brown and mushrooms are tender.
STEP 12: At this point, the hamburger steaks should reach an internal temperature of 130°F (double check with your Brander Sidekick Thermometer), making them ready to take off your barbecue. Carefully transfer them to a clean barbecue-safe pan to rest.
STEP 13: Now take your pan of juicy drippings and measure out one cup's worth. Add to a small pot with 1 additional cup of water and the 2 packages of Gravy Mix. Whisk as needed and follow package directions.
Side Note: If you are short on juice/drippings, you can replace the difference with water).
STEP 14: Take your hamburger steaks and top them with the onions and mushrooms, then pour the gravy over nice and evenly.
STEP 16: While you have your grill lid open, place your mouthwatering hamburger steaks in with the green beans. Clean up your drool, then cook both items for about 10-12 minutes.
STEP 17: To serve: place a mound of your garlic mashed potatoes on a plate, top with the hamburger steak and plenty of mushroom & onion gravy. Add the green beans to the side and enjoy.
A fan of this recipe? Post your photos and tag us on Instagram @BarbecuesGalore so we can share your creations too!
Looking for other barbecued meals? Here are a few popular original recipes for you to try:
Recipe written by barbecue enthusiast Andrew Plaza. Follow him on Instagram for more barbecue goodness by clicking here.
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