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Smoked burger with chips on serving platter

Smoked Burgers with Pear & Fennel Slaw

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Author Mat Cotton


For the burgers

  • Ground chuck steak (around 1/3lb per burger)
  • Brioche buns
  • Cheddar cheese slices
  • Beetroot Optional

For the pear & fennel slaw

  • 2 carrots, coarsely grated
  • 2 pears,  coarsely grated
  • 1/2 head red cabbage, thinly sliced
  • 1/2 head green cabbage, thinly sliced
  • 1 tsp sugar
  • 1 Tbsp mayo
  • 1 Tbsp red wine vinegar
  • salt and pepper to taste


To make the burger patties

  • Grind chuck steak on a coarse grind.
  • Using wet hands, form into patties of approxiately 1/3lb. Using your thumb or back of a teaspoon, make little dimples or craters into top of burgers, and refrigerate.

To make the coleslaw

  • Combine vinegar, sugar, salt and pepper, and mayo in a large bowl, then add all other ingredients and stir together.

To cook the burgers

  • Smoke burgers at 225°F for 30 minutes.
  • Lightly brush burgers with oil, then sprinkle with salt and pepper and place on a hot grill.
  • Finish burgers for a minute on the first side, flip, and add a slice of cheddar. Finish second side for a further minute.
  • Lightly toast buttered buns, and slice some beetroot.
  • Build burger with slaw on top. Add BBQ sauce if desired