Smoked Burgers Recipe
Your next burger night needs to have these Smoked Burgers on the menu - juicy, incredible smoky flavor, and so easy!
Ingredients
- 1 pound ground beef 80/20
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon onion powder optional
- ½ teaspoon garlic powder optional
Buns + Toppings:
- hamburger buns regular, gluten-free or lettuce
- cheese slices dairy-free or regular
- tomato slices
- red onion slices
- lettuce
- burger sauce optional
Instructions
- Prep Smoker: Ensure your smoker is clean and preheat to 225℉.
- Prep Patties: Place 1 pound ground beef in a bowl and add 1 teaspoon kosher salt ½ teaspoon ground black pepper, ½ teaspoon onion powder, and ½ teaspoon garlic powder. Mix to combine. Create 3 equal sized balls (you should end up with 3 patties that are approximately 5-6oz each and approximately ¾ 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.
- Thumb Indent + Season: Use your thumb to create an indent in the very center of each 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.
- Smoke Burgers: 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).
- Optional Reverse Sear: Remove the burgers. Turn smoker up all the way and then sear the burgers for 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).
- Cheese: Place a piece of cheese on each burger after searing the first side.
- Let Rest: Remove from grill and let rest for at least 5 minutes. This will help the juices redistribute and ensure they are juicy!
- Build Burgers: Build your burger using a bun, burger sauce, tomato, lettuce and/or onion!
Notes
- Internal Temps: Medium-Rare: 130 -140 degrees F; Medium: 140-145 degrees; Medium-Well: 145-155 degrees F.
- Reverse Sear: you don't HAVE to reverse-sear them - you can simply continue smoking until they reach your desired internal temperature and then remove. 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.
- Pellets/Wood Chips: I love hickory, mesquite or cherry wood chips for burgers.
- Internal Temp: use an internal meat thermometer or probe to keep close track of the internal temperature; this is the best way to know when the burger is done.
Nutrition
Calories: 331kcal | Carbohydrates: 22g | Protein: 37g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1088mg | Potassium: 589mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 5mg
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