Ingredients
- 1 sheet aluminum foil
- 1 ⅓ pounds 85% lean ground beef
- 2 teaspoons liquid smoke flavoring
- 2 teaspoons Worcestershire sauce
- 1 teaspoon grill seasoning (such as Montreal Steak Seasoning®)
- 1 teaspoon smoked paprika
- 1 pinch salt and ground black pepper to taste
- ⅓ cup dry bread crumbs
- 1 egg, beaten
- 4 teaspoons browning sauce (such as Kitchen Bouquet®)
- 4 hamburger buns
Directions
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Set a slow cooker to Low.
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Create a rack for the bottom of the cooker by rolling aluminum foil into 1-inch rolls. For a 5-quart, oblong cooker, make 4 rolls, using the length of the cooker as a guide. Fold in any long ends and squeeze back on the rolls. Evenly space the rolls along the bottom of the cooker.
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Combine ground beef, liquid smoke, Worcestershire sauce, steak seasoning, smoked paprika, salt, and pepper in a bowl. Add bread crumbs and egg. Mix all ingredients using your hands until they are evenly distributed.
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Form meat mixture into 4 patties, about 1/2 inch thick. Brush each side of the patties with 1/2 teaspoon of browning sauce, and place on the aluminum “rack”, being careful not to overlap.
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Cook on Low for about 4 1/2 hours until burgers are no longer pink in the center. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
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Place each cooked patty on a hamburger bun.
Cook’s Note
A 4-quart slow cooker may require thicker burgers and a slightly longer cooking time; a 6-quart slow cooker may accommodate more than 4 patties. A 4-quart cooker will still need 4 foil rolls, and a 6-quart cooker may need 5 foil rolls.
