What are Smoked Moink Burgers? I’m guessing you understand the ‘smoked’ and the ‘burgers’ part, but some of you are confused by the ‘moink’ aspect of the title. Moink was coined by Larry Gaian who owns the website TheBBQGrail.com. Larry came up with the recipe of the Moink Ball which is a bacon wrapped beef meat ball. It’s the combo of beef and pork and the sounds those two animals make (moo and oink) which results in moink. I took that as inspiration for the title of this recipe because my go to burger recipe is both beef and pork otherwise known as the moink burger, or in this case the smoked moink burger.
Smoked Moink Burgers Ingredients:
1 lb ground sirloin
1/2 lb ground pork
1 tbs minced garlic
1/8 cup Worcestershire sauce
The key here is the ratio. 2 parts ground sirloin and 1 part ground pork. The sirloin is lean, but hearty beef and the pork has all that glorious fat. The pork also adds something to the texture of the burger that my family absolutely craves. As you can see in the above pic, the lean sirloin is on the left and the fatty pork on the right along with the salt, pepper, garlic and Worcestershire.
Mix the ingredients together and form into patties:
Then prepare the grill for two zone grilling with coals/smoke wood on one side and the burgers on the other side or in this case, I sparked up my Traeger Timberline Wood Fire Pellet Smoker. The beauty of this smoker is it truly is set it and forget it. So much so that the BBQ snobs say it’s not real BBQ because you don’t have to fiddle with it every 20 minutes. I’ve served a LOT of BBQ to people over the years, and not once did someone take a bite of my food and say, “How much sleep did you lose adjusting vents and adding fuel all night?” With 4 kids under 10 and two small companies to run, I’ll take set-it-and-forget-it over constant fiddling all day long.
I set the Traeger for 250 with some oak wood and put my burgers on:
This is about as set it and forget as possible, with both the recipe and the smoker. Here are my burgers at the halfway point:
And here they are ready to come off the grill at about 150 degrees internal temp:
Time to add some cheese and assemble my Smoked Moink Burger:
Of course I had to go with a pretzel bun and some bacon to add a little more oink to the moink:
But how is the burger grip?
There you have it. One amazing smoked moink burger!
If you have any questions of comments, feel free to leave the below or shoot me an email.
I’m proud to be a brand ambassador for Traeger Grills.
- 1 lb ground sirloin
- ½ lb ground pork
- 1 tbs minced garlic
- ⅛ cup Worcestershire sauce
- Combine all ingredients in a mixing bowl
- Form into patties
- Smoke until the burgers reach 155
- Melt cheese on top (optional)
- Assemble a burger and chow down like a big dog