I added in some onions and celery for a little added flavor, but wanted to keep it simple. I wanted the smoke flavor to be the dominating flavor in this burger. I chose peach wood for the smoke flavor, because I know how nice and sweet of a flavor it can add to the meat.
And of course I was right on target with the choice of peach wood. These have such a pleasant flavor. I was very pleased with the results of these burgers.
Smoked Asiago Turkey Burger
1 lb. ground turkey
1 stalk celery (diced)
1/4 cup onions (diced)
1/4 cup asiago cheese (shredded)
1) Dice the celery and the onions and put them into a food processor. Process for 5 to 10 seconds to dice them smaller.
2) In a mixing bowl, combine the ground turkey, onions, celery and cheese together. Form into 4 patties.
3) Get your smoker going and get it settled in at about 250 degrees F. As mentioned above, I used peach wood for these burgers. Place the burgers on the smoker grate and maintain the 250 degree temperature until they’re done. They should reach an internal temperature of about 155 to 160 to be done nicely. They took me 1 hour to reach this perfect temperature.
And I might add, they were perfect!