Strawberry Ketchup Directions:

Rinse strawberries under cold water and cut off the stems.

Cut into small pieces, place into a saucepan, add in olive oil, turn on medium heat, and stir.

Cook strawberries until they become a little soft, place them into a hand blender or regular blender. Blend until the strawberries turn into a sauce consistency.

Pour the mixture back into a saucepan and add in the paprika, jalapeno powder, sugar, and ketchup. Stir for about 60 seconds on medium heat and taste test.

Time to cool the sauce- Place into a refrigerator-friendly container until the sauce becomes thicker.

Hamburger Directions:

Patty forming- using thawed out ground beef, place ground beef into a mixing bowl. Add in ground pepper, sea salt, onion powder, garlic powder, seasoning salt, and Worcestershire sauce. Mix and form the meat into patties of your size choice.

Place into the fridge for an overnight marinade. Splash some Worcestershire sauce on top of each patty.

Set your Bradley Smoker to the above settings.

Place hamburger patties onto the Bradley smoker rack. I use the Bradley Smoker Nonstick mats to keep my food from sticking to the racks when I smoke.

Smoke the patties at 226ºF (107.8ºC) for 60 minutes and sprits every 30 minutes.

After smoking for 60 minutes, time to crank up the temperature to 260ºF (126.7ºC).

Smoke the hamburgers until they reach an internal temperature of 155ºF (68.3ºC), which’s 5 degrees away from being cooked to USDA standards.

Now fire up the grill and sear those patties on both sides to get a nice crisp texture on the outside of the patties. Once the internal temperature reaches 160ºF (71.1ºC) the patties are done cooking and it’s time to build the burger.

Using the sriracha hamburger buns, add the following, peanut butter spread, lettuce, meat patty, tomatoes, onions, and top it off with the strawberry ketchup sauce.

Enjoy!

Recipe by: Bryan Edwards