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.