Smoked hamburgers take a classic backyard favorite and turn it into something unforgettable. Cooking the patties low and slow over hardwood makes them juicy and tender with a rich, smoky flavor that grilling alone can't match.
Hickory, oak, pecan, or mesquite each bring their own flavors, so you can customize every burger to your taste. Finished with a quick sear for an irresistible crust, these smoked burgers are a must-try for your next cookout!
Whenever we make smoked burgers, we like to take advantage of the fact that we've already got the smoker fired up and make a batch of smoked mac and cheese. Or we'll browse our list of smoker recipes for whatever we're in the mood for. An appetizer of smoked cream cheese is also a great choice!
Ingredients
- Ground beef: Your first choice should always be ground beef chuck. Not only does it remain moist and tender during cooking because of the fat content, but the overall flavor is incredible. Sirloin is the second choice. The flavor of ground sirloin is beefy and robust (almost steak-like). The main drawback is that it has significantly less fat. For the best of both worlds, consider making a custom grind.
- Smoking wood: This selection will significantly impact the flavor of the burgers; therefore, it's an important one. For a bacon-like smokiness, choose hickory. Use oak if you're more fond of earthy, savory, woodsy smoke. Pecan wood is sweet and nutty. Lastly, mesquite suits those who appreciate the intensely rich wood-fired flavor.
- Buns: Go classic or step up your game with brioche, ciabatta, or pretzel buns.
- Butter: A little unsalted butter is needed to toast the buns. Toasted buns are a must for any good burger.
- Toppings: Lettuce, tomato, and onion are must-haves. Runners up include cheese, pickles, peppers, bacon, and all your favorite condiments.
Instructions
- Prepare the smoker: Preheat your smoker to 225°F with your choice of smoking wood. If you don't have a smoker, use a charcoal or gas grill with the proper setup.
- Form the patties: You want 6 ounces per portion. As for diameter and thickness, you want the burger patties to be ½ inch bigger in diameter than the buns you plan to use. Once shaped, season both sides of each patty.
- Smoke: Transfer the patties to the grates, close the lid, and let the low heat and hardwood work its magic.
- Sear: This is the finishing touch. Just because you're smoking the patties doesn't mean you need to miss out on that incredible char. Increase the heat and sear both sides until a crust forms. This is also the time to butter the buns and toast them. Watch closely to prevent burning.
- Assemble and serve: Build your burgers and enjoy.
Related
Looking for more ideas for what to throw on your smoker? Try these:
Smoked Hamburgers
Smoked hamburgers are simply mouthwatering. Perfectly cooked to juicy perfection, these burgers are a must-try for any meat lover. It’s time to indulge.
Ingredients
- 1 ½ pounds ground chuck, 80/20
- Kosher salt
- Black pepper
- 4 slices American or cheddar cheese
- 4 hamburger buns
- 3 tablespoons unsalted butter, melted
- Lettuce
- Sliced yellow or red onion
- Sliced tomato
Instructions
- Preheat your smoker to 225°F with your selected smoking wood.
- Divide the beef into 6-ounce portions, then form them into patties.
- Generously season both sides of the hamburger patties with salt and black pepper.
- Place the patties on the grates and smoke for an hour or until the internal temperature reaches 135°F.
- Increase the temperature to 400°F and sear for 1-2 minutes. Flip, add cheese, and cook for another minute or so. The internal temperature should be 165°F.
- Remove the patties from the grates.
- Brush the buns with melted butter and place them on the grates, cut side down to toast.
Notes
For the smoker, you will also need: Hickory, oak, pecan, or mesquite wood
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 801Total Fat: 49gSaturated Fat: 22gTrans Fat: 2gUnsaturated Fat: 21gCholesterol: 202mgSodium: 652mgCarbohydrates: 29gFiber: 2gSugar: 5gProtein: 58g
This data was provided and calculated by Nutritionix.
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