Smoked Fritos Ranch Burgers - Armadillo Pepper

Smoked Fritos Ranch Burgers

January 17, 2017

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.

Ingredients

  • Ground beef 2 lbs
  • Crushed Fritos 1 cup
  • Ranch dressing 6 oz
  • Cheddar cheese 1 1/2 cup
  • Worcestershire 2 tbsp
  • Mushrooms ½ cup chopped
  • Red Smoked Peppers ½ cup
  • White onion chopped
  • Bacon slides 2 per burger
  • Minced Garlic 2 tbsp
  • Prosciutto 3 oz chopped
  • Jack Stack Steak Seasoning

Jack Stack Steak Seasoning

Procedure

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.

    Stuff A Burger Press
    After your burgers are prepared, season with your favorite burger/steak seasoning. I used Jack Stack Steak Seasoning from the famous BBQ restaurant in Kansas City.

    Place your burgers on the indirect heat of in your smoker. Smoke time will be 1.5 to 2 hours.

    For the complete recipe and step-by-step instructions, watch our Smoked Fritos Ranch Burger Video.

     





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