I love the smell of a camp fire! Recently some family members grilled a meal over the open flame and I loved the smells and tastes. So I captured part of that meal with this recipe. I used the bottom half of my smoker for the wood fire, but you could really do this anywhere, such as: firepit, campfire or a charcoal grill. It takes a little bit of time, but I love having everyone hang out with me as I cook.
1 Pound of Ground Turkey meat (I like the 80-20 mix)
1 Tablespoon Lawry's seasoning salt
5 Pound bag of Apple wood chunks
1 Pound charcoal
Buns and condiments
Prep for grilling:
Start by getting the grill or smoker ready. If you’re using a smoker, the grate is usually a little higher than a grill, so you’ll need to add a little more wood than a normal grill.
Arrange the wood in a bundle, in the middle of the grill. By doing this, you're focusing all the heat to the center of the grate. So when cooking, remember that.
I like to get the wood burning by using a small amount of charcoal. So, in a charcoal stack, start 1 pound of charcoal burning. Once they’re white and hot, fill the center of the wood bundle with the charcoal.
Let the wood burn until the you have embers which are burning hot. There should not be smoke or flames at this point.
For the burgers:
Make the patties and sprinkle them on both sides with the seasoning salt.
Put the grate over the wood fire and let sit for a minute.
Put your first burger down. It should sizzle like a normal grill. If not, pull it off quickly, and build up your fire a little higher.
By putting the wood pile in the center, that's where the heat is. If you want good grill marks, put the burgers in the center and cook for a couple minutes, and then move to the outer area.
Flip the burgers after 5 minutes, and then cook another 5.
Serve with your favorite condiments!