The whole family will love these Smoked Burgers, a quick and easy smoked burger recipe. ideal for your next barbecue or social gathering. The entire family is sure to enjoy these smoked burgers, a meal that couldn’t be easier to put together. just perfect for your next barbecue or social gathering.
A Simple Method for Making Smoked Burgers
Those smoked burgers are amazing, and now they’re my favorite burger recipe. The reverse-sear technique (described in more detail below) yields meat that is moist, soft, and SO flavorful. Accompany with a side of Mexican street corn salad, a side of broccoli bacon salad, and maybe a dessert of blueberry crisp. This dish sounds like it was made for a summer picnic. Get yourself a Frozen Strawberry Margarita while you’re at it!
The Tools You’ll Require
- High-quality, recently-ground 80/20 ground beef is essential. For the finest taste, 80/20 is my go-to (because of the higher fat content).
- I like to keep my seasonings basic, so I just use kosher salt and freshly ground black pepper.
- You may choose to include the optional onion and garlic powders, or leave them out.
- Put on anything you like: lettuce, tomato, onion, burger sauce, pickles, quick-pickled red onions, caramelized onions, etc.
- The cheeses pepper jack, Colby, and Havarti are my favorites to use.
- You can’t go wrong with a traditional sesame burger bun, but you could also try a gluten-free bun, a lettuce bun, or even brioche!
When cooking at 225 degrees, how long do burgers need to be smoked?
If you want medium-rare, smoking a burger patty of 1/3 pound at 225 degrees Fahrenheit for 45 to 60 minutes, depending on thickness, is about right. However, you should always check the interior temperature of your meat using a meat thermometer. We are offering a range within which a smoked burger will likely be done, but given the various factors at play during smoking (wind, humidity, hot areas, etc.), this is just an estimate. If you want your burgers well done, you’ll need to give them a little extra time in the pan.
In order to get a desired medium-rareness, what temperature must burgers be cooked to on the inside?
Check the temperature within the burger, in degrees Fahrenheit, between 130 and 140 for medium rare. The USDA recommends an interior temperature of 160 degrees Fahrenheit for safely eating hamburgers.
Flipped and smoked burgers
Like a reverse-seared steak, we’ll start by smoking the patties at 225 degrees Fahrenheit until they reach the correct internal temperature before we flip them and sear them. When the internal temperature of the patties reaches the target range, we give them a brief sear over high heat, either in the smoker or on the gas grill. This allows the outside to brown well without overcooking the within. The term “reverse-searing” comes from the fact that, contrary to how most people use a gas grill, we switch the meat to indirect heat after it has been seared.
Burgers: How to Smoke Them
Put all the burger fixings in a medium bowl and mix them together; we also offer burger seasoning if you want additional flavor than just salt and pepper.
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Create a thumbprint indentation in the center of the patty and add more seasoning to the top, if desired.
Put on the grill grate at eye level and shut the lid.
Alternative Recipes You Could Try
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Ingredients
Burger
- 1 pound of beef that is an 80/20 blend
- a pinch of kosher salt
- Black pepper, ground, 1/2 teaspoon
- Onion powder equaling 1/2 teaspoon (optional)
- a pinch of dried garlic (optional)
Toppings:
- bun (normal, gluten-free or lettuce) (regular, gluten-free or lettuce)
- Sliced cheese (dairy-free or regular)
- tomato slices
- Onions, red, sliced
- lettuce
- The Sauce Used On Burgers (optional)
Instructions
- Make sure your smoker is spotless and warm it to 225 degrees Fahrenheit.
- Put the ground beef in a bowl, season with salt and pepper, and mix it all together (and another seasoning, as desired). Blend together well.
- Separate the Ground Beef Form the ground beef into three balls of similar size (you should have three patties that are about 5-6 ounces each and about 3/4 inches thick).
- Make Burger Patties: Form hamburger patties with your hands (try not to overwork the meat). If you’re going to use a bun, try to make them a little larger than the bun size you want to use once they’ve cooked.
- Make a Thumb Indentation Make a little depression with your thumb in the exact center of your patty (this will help ensure the burgers cook evenly without expanding too much in the middle)
- Lightly season by scattering some more salt and pepper over the patties.
- Patties should be smoked for 40–55 minutes, or until the temperature is 10-15 degrees below the target temperature (See temperature chart in Notes).
- Reverse Sear: Crank up the smoker heat and sear the burger for 1-2 minutes on each side, or until the internal temperature reaches your target (which I actually prefer).
- Add a slice of cheese to your burger during the final 10 minutes of smoking time, or add it after the first side has been seared, if you’re preparing cheeseburgers.
- Rest for at least 5 minutes after removing from the grill. The meat on your burgers will be lovely and juicy if you do this!
- Put together your own burger by selecting bread, burger sauce, tomato, lettuce, and/or onion.
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