TIBS Pecan Crusted BBQ Burger

"These burgers are the burger of choice among family and friends. The blend of sauce, seasonings, and beef crusted with pecans and mopped with TIBS BBQ Addictions Sauce (or Head Country Original) will delight the taste buds and make this a mainstay in your family for generations to come."
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Ready In:
1hr 15mins
6-8 Burgers




  • Combine mesquite and pecan wood chips to make 3 cups. Soak wood chips in water at least one hour. Drain and set aside.
  • Preheat grill to 225 degrees. Using heavy duty tinfoil, wrap wood chips in the foil to form a pyramid with a small opening at the top to allow the smoke to escape. Place wood chips on grill and shut the lid.
  • In a large mixing bowl, combine 80/20 chuck, bbq sauce, onion powder, salt and pepper. Blend thoroughly. Loosely form 6 one third lb patties or 8 quarter lb patties. Do not overwork the meat while making the patties, otherwise the burgers will turn out tough. Try to make your patties a little bit larger than your bun as they will tend to shrink while cooking. On a plate, spread chopped pecans. Very easily, press both sides of each burger into the chopped pecans. Set aside.
  • Use your thumb to create a dimple or well in the center of each patty, as this will ensure that the burgers cook evenly without plumping up.
  • When you can begin to smell the wood chips, place the patties on the grill and allow them to smoke for 45 minutes. Remove wood chips. Turn grill to highest heat setting. Sear one side of the burgers, flip, and mop with bbq sauce. Sear the opposite side. Flip onto plate or cooking sheet. Mop with bbq sauce. Top with mild cheddar cheese (optional) NOTE: Do not press down on the burger with your spatula. This removes the natural juices and flavorings.
  • Serve on toasted brioche buns, with your favorite condiment and/or trimmings.

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I'm a single Dad of 3 kids. I've been a bachelor for 15 years. I took an interest in cooking at an early age. My Mom is a fantastic cook. Before I was ever allowed to cook a meal on her stove, she taught me the importance of spices. After high school, I split time as a ranch hand and cook for a renowned area restaurant. I went to chili cook offs with the owner and over the years I also served as a judge for a few. I have always enjoyed grilling and smoking more than anything else I cook. I have created many of my own recipes. And adapted others to my personal tastes. I have cooked for a lot of people over the years. And although I never entered a contest myself, many people who have not only entered but won big contests have tried my food. And I have often been asked why I don't enter. The answer is simple. My reward is the look of satisfaction on people's faces when they enjoy what they are eating. I don't need a trophy to enjoy the art of cooking. I just want to serve a good meal to good people who appreciate it.
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