Smoked Moink Burgers

Hamburger patties made with ground beef and ground pork, slow-smoked on my pellet grill, topped with cheese, then slapped onto a pretzel bun with some crispy bacon to make these smoked moink burgers. This is so simple yet it’s one of my favorite cheeseburgers.

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. It’s the combo of, “moo,” (beef) and, “oink,” (pork) which results in moink.

We like to push the boundaries of the typical burger. Thus, check out this Insane Smashburger or this Lamburger Recipe. Furthermore, don’t think the Big Mac Taco is just a gimmick. It’s fabulous. 

Smoked Moink Burgers Ingredients:

• 1 lb ground sirloin
• 1/2 lb ground pork
• 1 tbs minced garlic
• 1/8 cup Worcestershire sauce
• salt to taste
• pepper to taste

Smoked Moink Burger Prep:

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.

Begin by mixing 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 pellet smoker. The beauty of a pellet 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?”

Indeed, 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.

How to Make Smoked Moink Burgers

I set the pellet smoker for 250F 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 150F degrees internal temp:

Burger Assembly

Finally, 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!

Check out our other burger recipes.

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Print Recipe

Smoked Moink Burgers

A burger made with both beef (moo) and pork (oink) to form a patty that has better flavor and texture than a typical all beef patty to make Smoked Moink Burgers

Prep Time5 minutes mins

Cook Time45 minutes mins

Course: Cheeseburger, Entree, Finger Food, Hamburger, Sandwich

Cuisine: American, American Fare, Cheeseburger, Cheeseburgers, Finger Food, Grilling, Hamburger, Hamburgers, North American

Keyword: Bacon, Beef, Burger, Burgers, Cheese, Cheeseburger, Cheeseburgers, Hamburger, Hamburgers, Moink, Moink Burgers, Pellet Cooker, Pellet Grill, Pellet Smoker, Pork, Smoked Burger, Smoked Burgers

Servings: 3 People

Ingredients

• 1 pound ground sirloin
• ½ pound ground pork
• 1 tablespoon garlic minced
• ⅛ cup Worcestershire sauce
• salt to taste
• pepper to taste

Instructions

• 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

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.

See Full Bio

BBQ Grilling

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This article was initially published on: December 28, 2017