Today I’m making Fritos-Ranch Smoked Burgers or otherwise known as Juicy Lucy burgers. The wood of choice is mesquite.
To start, heat your smoker to 225 - 250 degrees F. I am smoking these with indirect heat by using the Plate Setter in the Gourmet Guru Kamado Grill. If you are using a weber or kettle-style grill, then set it up for 2-zone indirect cooking.
Mix the ground beef, ½ of the Fritos, chopped onion and minced garlic.
To make the stuffing, mix the rest of the Fritos, Ranch Dressing, Mushrooms, Cheese, Worcestershire and Prosciutto.
You can make your stuffed burgers by hand, but I like using the Stuff-A-Burger Press. This really helps to make the job easy and each burger uniform in size.
Place your burgers on the indirect heat of in your smoker. Smoke time will be 1.5 to 2 hours.
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