Description
Smoked Burgers – a simple, easy recipe for smoked burgers your whole family will love! Perfect for your next cookout!
Ingredients
Scale
Smoked Burgers
- 1lb 80/20 ground beef
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon onion powder (optional)
- 1/2 teaspoon garlic powder (optional)
Toppings:
- bun of your choice (regular, gluten-free or lettuce)
- cheese slices (dairy-free or regular)
- sliced tomato
- sliced red onion
- lettuce
- burger sauce (optional)
Instructions
- Preheat your Smoker: Ensure your smoker is clean and preheat to 225 degrees F.
- Prep Patties: Place your ground beef in a bowl and add salt and pepper (and other seasoning, as desired). Mix to combine. Take your ground beef and create 3 equal sized balls (you should end up with 3 patties that are approximately 5-6oz each and approximately 3/4 inches thick). Then use your hands to form patties (try not to overwork the meat). Try and make them a little bit bigger than your bun (if you are using one) as they will shrink a little as they cook.
- Create Indent with Thumb + Season: Use your thumb to create an indent in the very center of your patty (this will help ensure the burgers cook evenly without expanding too much in the middle). Sprinkle patties with a little more salt and pepper.
- Place on Smoker: Place patties on smoker for approximately 40-55 minutes or until the internal temperature reaches 10-15 degrees below your desired internal temp (See temperature chart in Notes).
- Reverse Sear: Turn smoker up all the way and sear burger 1-2 minutes per side or until you have reached your desired internal temperature – alternatively this can be done on a gas grill (which I actually prefer).
- If Making Cheeseburgers: If you are making cheeseburgers place a piece of cheese on your burger after you sear the first side.
- Let Rest: Remove from grill and let rest for at least 5 minutes. This will help ensure your burgers are nice and juicy!
- Build your Burger: build your burger using a bun, burger sauce, tomato, lettuce and/or onion!
Notes
- Medium-Rare is 130 -140 degrees F; Medium is 140-145 degrees; Medium- 145-155 degrees F.
- Reverse Sear: you don’t HAVE to reverse-sear your burger – you can simply continue smoking until your burger reaches your desired internal temperature and then remove from the smoker. If you are making a cheeseburger and you are not searing, place cheese on when you have about 10 minutes left of cook time.
- Don’t Press Down: Do not press down on the burgers with your spatula. This will release juices that we want to keep in the burger.
- Egg: I know a lot of people use eggs in their burger mixtures – I generally don’t, but as always, feel free to add one in the mix if you want to!
- Pellets/Wood Chips: I love hickory, mesquite or cherry here.
- Internal Temp: use an internal meat thermometer or probe to keep close track of your internal temp; this is the best way to know when your burger is done.