traditional smoked burger
prep
10 min
cook
60 min
feeds
4
Let me tell you, my friend, a smoked hamburger is one of the most delicious and impressive things you can cook on a grill or smoker. The combination of perfectly cooked ground beef with a smoky flavor from the wood is truly out of this world. You will be amazed at how much flavor you can add to a simple burger by smoking it. And let's not forget about the bragging rights you'll have when you serve up a plate of smoked hamburgers at your next barbecue or gathering. If you would like to learn more about how to make the best burger read the Book of Burger from our BBQ Bible.
Your friends and family will be blown away by the incredible taste and unique cooking method. You'll be known as the grill master, the barbecue king, the smoked meat aficionado. So go ahead, fire up that smoker and get to work on some smoked hamburgers. Trust me, you won't regret it, and everyone will be singing your praises for weeks to come. If you are interested in the science and how to truly be a hamburger expert check out our BBQ Bible The Book of Burger.
How do you make smoked hamburgers?
To make smoked hamburgers, you will need a smoker and ground beef. Mix the ground beef with your preferred seasonings and form the meat into patties. Preheat your smoker to a temperature of 225-250°F and smoke the burgers for around 1-2 hours or until they reach an internal temperature of 160°F. The higher the temperature the faster they will cook.
What are some good seasonings to use for smoked hamburgers?
Some good seasonings for smoked hamburgers include salt, pepper, garlic powder, onion powder, and paprika. You can also experiment with other seasonings, such as cumin, chili powder, or dried herbs like thyme or rosemary.
What type of wood should be used for smoking hamburgers?
Hamburgers can be smoked with a variety of woods, including hickory, mesquite, apple, cherry, or oak. The type of wood you choose will affect the flavor of the burgers. Hickory and mesquite provide a strong, smoky flavor, while apple and cherry provide a milder, sweeter flavor.
How do you know when the hamburgers are done?
Hamburgers should be cooked to an internal temperature of 160°F to ensure that they are safe to eat. You can use a meat thermometer to check the temperature of the burgers. They should also be firm to the touch and no longer pink in the center.
Should you use a binder when making smoked hamburgers?
A binder, such as egg or breadcrumbs, can help hold the ground beef together and prevent it from falling apart during the smoking process. However, it is not necessary to use a binder if you mix the ground beef well and form the patties tightly.
Can you smoke frozen hamburgers?
It is not recommended to smoke frozen hamburgers, as they will take longer to cook and may not cook evenly. It is best to thaw the burgers in the refrigerator before smoking them. It is also to note that meat takes on a smoky flavor best when it is dry.
What are some good toppings for smoked hamburgers?
Some good toppings for smoked hamburgers include cheese, bacon, onions, lettuce, tomato, pickles, and condiments like ketchup, mustard, or barbecue sauce. You can also experiment with other toppings, such as avocado, jalapenos, or fried eggs.
Ingredients
All ingredients
1 pound of ground beef
Salt and pepper to taste
Your choice of condiments
2 Pairs of buns
Instructions
Traditional Smoked Burger
Step 1
Turn your Pellet Grill & Smoker to 400°F.
Step 2
Form 4, 1/4 pound burger patties.
Step 3
Salt and pepper the patties. We recommend the use of a coarse salt, like a sea salt. You can be generous with the salt. Be sure to salt and pepper both sides
Step 4
Place the patties on the bottom shelf and leave for 7-8 minutes.
Step 5
Once the time is upon they start to sweat. Flip the patties.
Step 6
After you flip them, place the meat probe in one of the patties and wait until the internal temperature reaches the USDA recommended temperature for ground beef of 160°F.
Step 7
If you want cheese on them, we recommend you place it on with 2-3 degrees left before it hits 160°F. That way the cheese will be melted.
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