Slow Cooker Smoky Burgers

Begin by preheating the slow cooker to its lowest temperature setting.

To create a barrier for easy cleanup, roll thin sheets of aluminum foil into cylindrical shapes with diameters of approximately 1 inch. For a standard, elongated slow cooker measuring 5 quarts in capacity, create four of these cylindrical shapes by utilizing the length of your cooker as a guideline. Fold any long edges inward and press them firmly to compress the foil back into its original cylindrical shape. Distribute these foil rolls evenly across the bottom of your slow cooker.

In a separate bowl, combine ground beef with liquid smoke, Worcestershire sauce, steak seasoning, smoked paprika, salt, and pepper. Add bread crumbs and egg to the mixture before thoroughly mixing all ingredients together using your hands until they are evenly distributed throughout.

Divide the meat mixture into four equal portions and shape each portion into a patty approximately 1/2 inch thick. On either side of the patties, apply a thin layer of browning sauce using your fingers or a spoon. Gently place each patty onto the prepared aluminum "rack", taking care not to overlap them.

Place your slow cooker on its lowest temperature setting and let it cook for approximately 4.5 hours, or until the center of each burger reaches a minimum internal temperature of 160 degrees Fahrenheit (70 degrees Celsius). Use an instant-read thermometer to verify the internal temperature.

Once cooked, carefully remove each burger from the slow cooker and place it on a hamburger bun.