Smoked Onion Burgers

Instructions

1. 1

   Slice the white onion into thick rounds, about 1/4 to 3/8 inch thick. Keep the rings intact — they will sit on top of the patties.

2. 2

   In a large bowl, combine the ground beef, ground flaxseed, and eggs. Season generously with salt and pepper.

3. 3

   Mix by hand just until evenly combined — don't overwork or the burgers will be tough.

4. 4

   Let the mixture rest 5 minutes so the flaxseed absorbs moisture and helps bind.

5. 5

   Form into 6 equal patties, about 3/4 inch thick. Make a small depression in the center of each with your thumb (helps them cook flat instead of doming).

6. 6

   Lay one or two onion rounds on top of each patty, covering as much surface as possible so the onion juices drip down into the beef as it cooks.

7. 7

   Smoker method (preferred): Set up your smoker with your wood of choice — hickory, mesquite, or apple work well. Bring the smoker to 225°F. Smoke the patties (with onion on top) for 45-60 minutes until the internal temperature reaches 160°F.

8. 8

   Grill alternative: Preheat grill to medium-high. Grill the patties (onion on top) for 4-5 minutes per side — when flipping, keep the onion rings layered on top of the cooked side so the juices continue to drip into the meat. Cook until internal temp reaches 160°F.

9. 9

   Let the burgers rest 3-5 minutes before serving, with the smoked/grilled onion still on top.