The big idea here was to create hamburger-style meat in a slow cooker without the hassle of ground beef patties. We combined the flavors of a grilled burger, including the condiments, with the convenience of a slow-cooked chuck roast. The pickle juice really pulled it together. After piling the meat on a bun with the usual backyard fixings, a member of our live-in focus group said, without any prompting whatsoever, “This tastes just like McDonald’s!” We celebrated with dorky, teen-embarrassing high-fives all around. A crock of pulled chuck burgers alongside a cooker filled with Crock Dogs (page 71) makes for the ultimate indoor hots and hams party. Consider this winning combo for kids’ parties, tailgating, and a snowy or rainy or crowded Super Bowl. Look at this as another good reason for additional slow cookers. One just isn’t enough, but you probably guessed that by now.
Recipe information
Yield
makes 10 to 12 servings
Ingredients
For the Hamburger Fixings
Preparation
Step 1
PLACE the meat in a medium to large slow cooker (at least 4 quarts) and coat evenly with the dry rub. Add the ketchup, pickle juice, bottled smoke, mustard, and garlic and blend well.
Step 2
COVER and cook on high for 4 to 6 hours or on low for 8 to 10 hours, until the meat shreds easily.
Step 3
SERVE the pulled chuck mounded on buns with hamburger fixings.
