MESQUITE SMOKED STUFFED BRISKET BURGER

Steps:

• Preheat an offset smoker for cooking at 250 degrees F and add some pieces of mesquite.
• Cook bacon in a skillet over medium heat. Reserve 12 slices to use for building burgers. Crumble remaining bacon for burger filling.
• Combine cheese, chiles and crumbled bacon in a bowl and mix thoroughly. Use your hands to press out and form eight to twelve 4-ounce patties from the beef, approximately 4 1/2 to 5 inches in diameter. Place patties on a work surface. Layer 3 ounces filling in the center of a patty, then layer a second patty on top of filling and first patty. Use your fingers to press the edges of the 2 patties together, being thorough in sealing the patties with no holes along the edges. Repeat with remaining patties and filling.
• Sprinkle each side of the patties with dry rub, salt and pepper. Place patties in smoker and cook 30 minutes, then flip and cook until an instant-read thermometer inserted in the center of a patty registers 130 degrees F for medium-rare, 15 to 30 minutes more. Let patties rest, uncovered, for 15 minutes.
• Meanwhile, cook onions with 2 tablespoons olive oil in a medium saute pan over low heat until onions are caramelized, soft and golden brown, 10 to 15 minutes.
• Put tomatoes in a pan, drizzle with 4 to 6 tablespoons olive oil, and sprinkle each side with dry rub. Cover with foil and smoke in offset smoker for 1 hour.
• Melt butter in a large saute pan or comal over medium-high heat. Place burger buns cut-side down in pan and cook until golden and toasted. Drizzle 2 tablespoons olive oil into the same pan used for bread. Place smoked burger patties into pan and sear each side, 2 minutes per side. (You may also use this same pan to warm up cooled smoked tomatoes, if needed.)
• Build burgers: Place patties on the buns and top with smoked tomatoes and caramelized onions.