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Beef Tenderloin Burgers

Pepper Monkey BBQPepper Monkey BBQ Posts: 651
edited November -1 in EggHead Forum
Last night we discovered we had enough beef tenderloin trimmings to grind into fresh burgers. What a way to make a great, fresh burger!

Ground, formed and seasoned

Smoked over hickory at low temp for about 15 minutes

Finished over high heat with cheddar added

Gotta toast the buns!

Served with vegetable salad ... and double decker burger.

Double decker close up ... added sriracha mayo for some heat.


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