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© Meredith Corporation. All rights reserved. Used with permission.
Soak wood chips in enough water to cover for at least 1 hour. Drain and set aside.
Cook bacon in a large skillet over medium heat until crisp. Transfer to paper towels to drain. Let cool slightly; crumble. Combine bacon, ground beef, eggs, onion, bell pepper, black pepper, seasoned salt and sage in a large bowl; mix well. Shape into 6 patties about 1 inch thick.
Prepare grill for indirect grilling. Test for medium-high heat above drip pan. Add wood chips according to grill manufacturer's directions. Place patties on a lightly oiled rack over the pan. Cover and grill for 18 to 20 minutes or until an instant-read thermometer inserted in centers registers 160°F, turning burgers once. Brush with the 1/4 cup barbecue sauce during the last 5 minutes of grilling.
Toast buns on grill rack, if desired. Serve the burgers on buns with sliced onions and, if desired, additional barbecue sauce. Serve with pickle mix, barbecue beans and coleslaw, if desired.