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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!

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Ground, formed and seasoned

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Smoked over hickory at low temp for about 15 minutes

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Finished over high heat with cheddar added

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Gotta toast the buns!

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

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

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