Texas Green Sauce Burgers: The Smokeshow Burger Built for the Grill
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Texas Green Sauce burgers are made by mixing ground beef, breakfast sausage, and a full cup of Smokeshow straight into the patty before it ever hits the grill. Then, after they come off, you top them with a quick Smokeshow mayo. That is the whole secret. The flavor is built into the meat, not spooned on at the end. If you have only ever poured green sauce over tacos, this is the one that is going to change how you think about it.
Why Smokeshow Belongs in a Burger
Most green sauces are a finishing move. You add them after the fact. Smokeshow works differently because of what is in it: fire-roasted jalapeños, chipotle peppers, garlic, cilantro, lime, and seasoning. That is a flavor profile that was practically designed for grilled beef. Smoky, a little sweet, bold without burning your mouth off.
When you mix it into the ground beef, the sauce does two things. It seasons the meat all the way through, and it keeps the patty from drying out on the grill. The breakfast sausage does the rest of the heavy lifting, adding fat and built-in seasoning that takes a plain burger and turns it into something spectacular.
Ingredients
This is a cookout batch. The recipe below makes roughly 10 patties depending on how big you press them.
For the patties:
- 4 lbs ground beef
- 1 lb breakfast sausage
- 1 cup Texas Green Sauce Smokeshow
For the Smokeshow mayo (topping):
- Mayo and Texas Green Sauce Smokeshow in a 2 to 1 ratio
- A good starting amount is 1/2 cup mayo to 1/4 cup Smokeshow
How to Make Texas Green Sauce Burgers
- Mix the meat. In a large bowl, combine the ground beef, breakfast sausage, and 1 cup of Smokeshow. Mix well with your hands until the sauce is worked all the way through. Do not overwork it. You want it combined, not packed tight.
- Form the patties. Press into patties a little wider than your buns, since they will shrink as they cook. Put a small dimple in the center of each one with your thumb so they cook flat instead of puffing up.
- Grill them. Cook over medium-high heat, flipping once, until they hit your preferred doneness. Because there is sausage in the mix, cook these to an internal temperature of 160°F. The fat from the sausage means they stay juicy even cooked through.
- Make the Smokeshow mayo. While the burgers rest, stir together the mayo and Smokeshow in a 2 to 1 ratio. Adjust to taste. More Smokeshow if your people like heat.
- Top and serve. Spread the Smokeshow mayo on the bun, stack the burger, and you are done. The mayo brings the green sauce flavor up one more notch so it hits you twice, once in the meat and once on top.
Serving Suggestions and Variations
Keep the toppings simple and let the Smokeshow lead. Sharp cheddar, pepper jack, crisp lettuce, a thick slice of tomato, and red onion all work without fighting the sauce. Toast the buns on the grill while the burgers rest.
A few ways to run with it:
- Smashburger style. Take the same meat mix, press thin on a hot flat-top, and you get crispy edges with that Smokeshow flavor in every bite.
- Sliders. Same mix, smaller patties, dinner rolls. Perfect for game day or feeding a porch full of people.
- Skip the bun. The patty stands on its own with a spoonful of the Smokeshow mayo on top. Add Mexican street corn on the side and you have a plate.
Where to Get Smokeshow
Smokeshow is made in small batches right here in East Texas, with fresh, fire-roasted jalapeños. You can grab it online with delivery straight to your door, or pick it up locally at Sweet Gourmet. Texas-made, veteran-owned, and there is nothing else on the market like it.
Order online or find us at Sweet Gourmet, then fire up the grill.
