Creating a large patty helps to allow more time for the smoke to permeate the meat without overcooking the burger. The recipe remains the same. Place the burgers directly on the grate or lay the Bradley racks directly on the grate. To create smoke for your burgers you will need to make an aluminum foil packet the size of a letter with some dry wood chips. ago. It allows the tough cuts to break down slowly and become much more flavorful as a result. On a charcoal grill, you will fill a chimney starter full of charcoal and dump it on just one side over some wood chunks or chips when the charcoal is mostly white. When it comes to the method and temperature, it is critical to get it just right. Set on a wire rack over an ice tray. You're looking to smoke your burgers between 225 and 300 degrees Fahrenheit. Yes the smoke setting is for cooking and adding that delicious smoke flavor to your food as it is smoking! Place corn back in their husks in a large pot of water and soak for 2 hours. This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Wrap each pattie with 2 pecies of bacon and prepare your tools for the grill. Some of you experts talk to me about doing burgers indirect. Smoking a hamburger is easy. As an Amazon Associate I earn from qualifying purchases. Cook the burgers correctly, and youll get the best result possible. These look delicious! We recently updated it with more information and helpful tips. Put your email below to get delicious recipes and HUGE deals on BBQ products! Making smoked burgers is the perfect alternative for your summer grilling! Super easy recipe that delivers on flavor! Eliminate excessive grease by pressing the burgers after each flip. Why Not Use One? The smoke gives the patty a unique depth of flavor. Thanks in advance for your support! Anything smaller than the 6-ounce to the 8-ounce range will turn dry and anything larger is akin to eating a meatloaf between two buns. Season to taste with steak seasonings then place a thumb hole in the center of the pattie, around 3/4 of the way through. Once mixed together form 1 inch thick patties around 4 inches in diameter. For a nice rare burger taking them off the grill at 20 25 minutes will be perfect. Once the temperature reaches 145 degrees F, add the cheese of your choice, and let the cheese melt for about 10-15 minutes. Heres a chart that outlines the burger doneness by internal temperature: Similar to brisket or ribs being smoked at 225F, burger patties do not need to be flipped when smoking. If so, check out even more amazing burger recipes below! I like a mesquite if you are going for a smokier and robust flavor, but really any pellet would work. The burgers will be done when the internal temperature reaches 165 degrees. These burgers were so moist and delicious! Smoked Meats' Temperatures Still Need to Be Measured Internally There will be some carryover cooking during the resting process. Grill on outside grill. The higher the cooking temperature the less smoking time for your burgers. A good amount of fat will help keep your burgers juicy and tender. . Burgers can be cooked or smoked at 225F especially given how thin burger patties usually are. Smoke the burgers for 25-30 minutes or until their internal temperature reaches 125F then remove them from the grill. If you want your burger even juicier, I recommend 80% meat 20% fat. Add the onions, mushrooms, and garlic. Increase your smoker's temperature to its highest setting and wait for it to get there. Once they reach 160 F inside . Here is how to store leftover smoked hamburgers in the fridge and freezer. Smoke for about 30 minutes or until your internal temperature of your patties is 165 degrees F for a well done burger according to FDA guidelines. When hamburgers are cooked to order, they should always remain pink inside. Preheat wood pellet smoker to 425-450 degrees with the lid closed; Add the patties, close the lid, and let cook for 8-9 minutes; Flip the patties, let cook for an additional 8-9 minutes, or until an internal meat thermometer reaches 160 degrees; Add the cheese and let it melt; Get your smoker at a stable 300 - 315 degrees and let them smoke for about 45 minutes. Be sure to comment below with a five-star rating! Increase your grill temperature to 300 degrees F. Wrap the roast and return to your pellet grill for another 2 hours or until it reaches an internal temperature of 200 degrees F. Aluminum foil/steaming option: Heat beef broth before wrapping. The beef patties should be prepared in the form of a mixture of seasoning and ground beef. Instructions. Its the only way I make burgers now. For example, third-pound patties you have to smoke them between 300-320F for about 40 minutes and are finished when burger temp reaches 160F. Smoked hamburgers are a killer way to prepare a burger. Place burgers in your smoker and toss wood chunks onto the hot coals. document.getElementById("ak_js").setAttribute("value",(new Date()).getTime()); This site uses Akismet to reduce spam. Allow them to cool for 20 minutes before using a thermometer to read 160 degrees Fahrenheit on them. For the best burgers, follow the tips below. Generally, smokers and pellet grills have lower temperature settings compared to charcoal or propane grills. Put your burgers in the smoker. When you grill meat over wood, you will get great flavors, whereas when you grill it on gas, you will get mediocre ones. The majority of wood cigarette smokers aren't best and the temperature changes, so a variety in between 225 and 275 degrees is great. Then you wont be able to smoke burgers with this recipe, you could take a look at all the grilling recipes we have though! When the temperature of the burgers is 400 degrees, they should be ready to eat for about 10 minutes. If you think 140F is too high then feel free to pull your burgers off the heat earlier. Once the cheese has melted bring the burgers inside to rest, and remove your buns from the heat.Pro tip: For maximum flavor and food safety, we advise cooking your burgers to at least 155 degrees Farenheit. Place your smoked hamburgers on your toasted bun and add the toppings of your choice. Susie and her husband Todd run a family business that includes a line of signature BBQ rubs, sauces, and gadgets. Hamburgers can be safely frozen for up to 4 months. Preheat your smoker to 325 degrees F according to manufacture's directions. This post was originally published in May 2018. Shape ground beef into 4 patties about 1/2 inch larger in diameter than burger buns. In burgers, the entire patty itself may remain a stable pink color from the wood smoke. . Similar to how smoke rings are created on brisket, nitric oxide (NO) binds to the red major meat protein myoglobin to create the distinctive pink/red smoke ring. Grill the burgers on your gas grill for 3 to 4 minutes per side over medium heat, 375 to 400 degrees F, until they reach internal temperature of 160 degrees. For this recipe, I have found that this is perfect for my taste buds.To make a basic burger the 5 must-have ingredients are: You can also ground brisket for burgers. After 3 and a half hours, take a thermometer to the bird to see if it has reached the desired internal temperature. Set the Traeger to 275 degrees Fahrenheit and cook the patty for 30-45 minutes until it reaches 130 degrees Fahrenheit internal temperature. Smoke on top rack (if you have one) and/or directly on the grate at 275 degrees for 45-60 minutes depending on how well done you want them, 45 min. You can take smoked burgers off the grill after 30 minutes regardless of the internal temperature and then place the patties on a grill or back on the smoker at a higher temperature. They are juicy and full of flavor and sooo delicious! In a large mixing bowl gently combine all ingredients. Place the burgers on the smoker and smoke at 300F - 350F for about 30 minutes. If you're using a charcoal grill, preheat it to 300 degrees Fahrenheit. For beef at 225f and a desired rare done-ness you should cook it for about an hour. . Place the onions in the fridge while the bacon finishes cooking. It was meaty, had a hint of spice, and was slightly salty, but not overpowering. If you're using a smoker: Heat your smoker, to 300F. Pull the burgers off the grill when they reach 140F and crank up the heat on your grill to high. Make sure you smoke your hamburgers to an internal temperature of 160F. You might not ever eat a burger another way. Certainly, I just prefer the taste of natural hardwood charcoal. You can also subscribe without commenting. Summertime is the season when people eat hamburgers. Ingredients 1 1/2 pounds Ground Beef (80/20) 1 tablespoon (12g) Brown Sugar 1 teaspoon Kosher Salt 1 teaspoon Chili Powder Your setup will be the same as the gas grill and just follow the same steps above. See this article to learn more about searing meat on smokers. 1509 Rapids Dr. Suite 100 Smoked hamburgers are the best!! Place frozen hamburger patties in a 350 oven and bake for about 20 minutes, or until a thermometer reads 160 and the patties turn once. If you use leaner meats such as turkey or chicken, such as breast, you may need to cook the burgers for a few minutes longer. If youre going to serve burgers, cook them to your liking on the grill; remove them from the grill and let them sit for a few minutes before serving. Spring grilling season is right around the corner and I bet depending on where you live some of your even have fired up your smoker, right? Turn the burners on high on one side and set up your probe to track the chamber temperature on the side with no heat. I told my girlfriend about this moment in my life and she was wondering how I got so lucky! Ok, let me continue! The intensity of wood pellets, the length of their combustion, and the amount of ash they emit are all factors to consider when comparing them to wood chips. Set the temperature to 400 - 450 degrees. Grill for another two minutes. A thin-bladed spatula is the best way to cook burgers to prevent juices from getting burned and ensures that they are juicy and flavorful. Burgers - Unfortunately, venison patties will taste dry at 160 degrees. Grill the burgers in the smoker after they have been seasoned. A husband that goes grocery shopping, recipe develops and spoils me for lunch? A smoked hamburger with a visibly reddish exterior due to the smoke its absorbed. Once you have these its hard to go back to regular burgers! Make sure you cook to temperature not to a certain color. The internal temperature will vary from 125 degrees F to 160 degrees F. How long does it take to smoke burgers at 300? When storing leftover smoked burgers in the refrigerator, place the hamburgers in an airtight container and place the burgers in the fridge. BUT I pull mine at 140-145 temp for a perfect medium burger. In an oven preheating to 450 degrees Fahrenheit, a medium burger should take 10 to 11 minutes to cook, and a well-done burger should take 13 to 15 minutes. Grill the burger patties in the hot grill with a lid closed. How To Make Smoked Burgers Step 1 - Preheat your grill to 300 degrees Fahrenheit. Anyone with a basic charcoal grill and some wood chips or chunks can smoke hamburgers. Thank you for sharing this brilliantly simple, excellent tasting recipe! The flavor these burgers had were to-die for. I put them on the top the other night, and it took forever to cook. Form the beef into patties and mix up the seasoning mix. That high temp/short cook time really makes a big difference when compared to low-and-slow recipes. While the cheese is melting, butter and toast your buns. To view the purposes they believe they have legitimate interest for, or to object to this data processing use the vendor list link below. Thank you for commenting and rating the recipe! #blessedwiththebest. But smoking those hamburgers adds a whole new level of flavor and dimension that will blow your mind. Notice the FDA Meat Pasteurization Time and Temperature chart above. I usually like to try and keep my ratio to 70% meat to 30% fat. Finish the hamburgers directly over the hot side of the grill and serve on toasted buns with your favorite toppings. If smoking at 225 degrees, which is the temperature I recommend, your smoked burgers should take about an hour for a rare burger or medium-rare depending on the thickness. If using a gas grill you can use a foil packet of wood chips to create smoke. The key to a great hamburger starts with the right mix of ground beef. Add cheese after the first flip when searing. When you bake burgers in the oven, use aluminum foil to wrap them around the baking sheet. The searing process will develop a great outside crust or bark. We and our partners use cookies to Store and/or access information on a device. Burger patties do not need to be flipped when smoking at 225F, however, the temperature of the smoker can be cranked up at the end to add a nice sear to the patties. Here's how to smoke the burgers, if you prefer to cook them at a low and slow speed and want the smoke ring. Want to save this recipe? Place burger patties on the cool side of the grill by your thermometer probe. Remove ground meat from packaging, and form into equal size patties. By smoking the hamburger, you end up with a juicy result, and the smoke creates crispy edges and great char. Grilling high-quality burgers is as simple as making thick, juicy patties from top-quality meats. This is basically setting up your gas grill or charcoal grill to have most of the heat on one side, and little-to-no heat on the other side. ), Your email address will not be published. Just remember it still needs the ratio of 70% meat to 30% fat. Cut it in half and share, Im sure therell be plenty of suitors. I'd like to receive the free email course. You can make them on the grill or a stove top in a skillet. For example, a third-pound patty must be smoked at 300-320 degrees Fahrenheit for about 40 minutes before being finished at 160 degrees Fahrenheit. your burger is done. Your email address will not be published. Remove the burger patties and toast the buns on the smoker at a high heat. (For this stage, that's about 115 degrees for rare, 125 degrees for medium rare, 135 degrees for medium, 145 degrees for medium-well and 150 degrees for well.) Smoker grills are the best option if you want to cook your burgers low and slow. Next, heat grill to medium high heat (about 350-400F). ins.style.display='block';ins.style.minWidth=container.attributes.ezaw.value+'px';ins.style.width='100%';ins.style.height=container.attributes.ezah.value+'px';container.appendChild(ins);(adsbygoogle=window.adsbygoogle||[]).push({});window.ezoSTPixelAdd(slotId,'stat_source_id',44);window.ezoSTPixelAdd(slotId,'adsensetype',1);var lo=new MutationObserver(window.ezaslEvent);lo.observe(document.getElementById(slotId+'-asloaded'),{attributes:true}); The smoke flavor is what sets a smoked burger apart from a conventionally-grilled burger patty. This destruction of pathogens is achieved by not only increased temperatures but also increased time above certain temperatures. Maybe I should have you over to enjoy them . Prepare your smoker for low heat smoking at around 250-300 degrees Fahrenheit. The rest is history! Cook ground beef to an internal temperature of 145F for medium-rare, or 160F for a commercial grade beef.

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