Smoked Onions and Garlic:

Set up your Bradley Smoker according to manufacturer’s instructions.

Set temperature at 220°F.

Place onions on one wire rack and the garlic cloves on another.

Place in smoker and smoke onions and garlic for 3 hours until the onions are tender and smoky. The garlic will not be soft but it will be smoky. Remove from smoker and allow to cool.

Reserve the onions for garnishing your burgers or for use in other recipes.

Reserve the garlic for mashing and adding to your burger mixture.

Smoked Beerlicious (Juiced) Prime Rib Burgers:

Prepare your meat grinder according to manufacturer’s instructions. If you don’t have a meat grinder, see your butcher and ask them to grind you up a piece of prime rib.

Grind the prime rib and the smoked garlic cloves together.

Place the ground prime rib and smoked garlic into a large bowl. Add the crispy fried onions, Worcestershire sauce and Dijon mustard. Season to taste with kosher salt and freshly ground black pepper. Mix gently to combine.

Divide the prime rib burger mixture into 8 equal parts (approximately 6 oz each).

Form each part into uniform-sized baseballs. Using your finger, poke a hole into the center of each burger. Place 1 cube of jellied demi-glace into the center of each burger and mold the meat around the demi-glace. Reshape into a baseball. Refrigerate for 1 hour to allow the meat to rest and remain cold.

Line the bottom of the wire rack with fresh sprigs of rosemary. Place the baseball-shaped burgers evenly spaced on top of the rosemary. Place into the smoker.

Smoking Time:

Set your thermometer for 160°F for fully cooked. If you are grinding your own meat and wish to cook it less, go for it. For me, I like my burgers at medium doneness about 145°F. Close the door and smoke the burgers for 1½ - 2 hours until internal temperature is reached.

Meanwhile, prepare your horseradish cream. In a bowl, combine cream cheese, sour cream and mayonnaise. Add prepared hot horseradish and chopped fresh chives. Season to taste with salt and freshly ground pepper. Transfer to a small serving dish and keep refrigerated until needed.

Remove burgers from the smoker.

Spread bottom of the toasted buns with horseradish cream. Top with a burger. Add your favourite garnish (I like Boursin cheese with these burgers, smoked onions and arugula) but for your burgers dress them the way you like.