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.
Try one of these smoked hamburgers and it will hands down be the best burger you’ve ever had. The impact hardwood smoke has on ground chuck is profound. A beef patty grilled to perfection sandwiched between two buns with cheese and your choice of toppings never disappoints, but watch out when that patty is smoked! In addition to all the benefits of the Maillard reaction, the meat takes on the flavors and aromas of the selected wood. For example, if you choose hickory, the smoke will impart a hearty, savory bacon-like flavor, while pecan wood yields slightly sweet burgers with a distinct nuttiness.
Why You’ll Love Smoked Hamburgers
Very juicy – Smoking locks in moisture because the burgers are cooked low and slow instead of hot and fast, which causes the juices to evaporate. This is why burgers cooked over high heat are generally cooked to medium instead of well done because well-done burgers cooked to 165°F are usually dry and disappointing.
Customizable – Everything from the smoking wood you choose to the seasonings and toppings is up to you. Treat this recipe as a guide and edit it to your preferences. You really can’t mess up smoked hamburgers.
Even cooking every time – With smoked hamburgers, there’s no worrying about the exterior of the burger cooking faster than the inside because smoking distributes heat evenly.
Smoked Hamburgers Ingredients Notes
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.
How To Make Smoked Hamburgers
- 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.
Variations, Substitutions, and Cooking Tips
Use a rub – Although all ground beef needs is kosher salt and black pepper, a dry rub is another way to go if you’re craving burgers with a little extra oomph. Some of the best seasonings to use in a rub include garlic salt or garlic powder (if you’re using regular salt, go for the powder), celery salt, paprika, cumin, chili powder, and onion powder. Throw in a dash of cayenne pepper for a kick or brown sugar for a hint of sweetness. You can even buy pre-made burger rubs like Weber Flavor Bomb Burger Seasoning.
Go 85% lean, 15% fat – This is the lowest you should go in fat content for burgers. 90/10 is not recommended.
Try different cheeses – Classic American cheese and cheddar made the ingredients list for obvious reasons, but use what you like. Pepper jack or jack cheese tastes great on smoked burgers, as do several other cheeses. You can also add something special to them if you have the time.
Keep the lid closed – I know you want to check on the burgers, especially if you’re smoking burgers for the first time, but like the oven when baking, constantly opening and closing the smoker lid lowers the temperature, prolonging the cooking time.
Patties may stay pink – This is simply a result of smoking and does not indicate doneness. Smoking causes a chemical reaction that produces a relatively bright pink color, even in well-done beef. The pink color is equivalent to the smoke ring on a brisket.
Storage And Freezer Tips
Leftovers are unlikely, but in the rare case there are smoked hamburgers left over, pop them into an airtight container and refrigerate them. They will keep for 3-4 days. If freezing, vacuum sealing is preferred. A resealable freezer bag is another way to go. Like most foods, smoked hamburgers can remain in the freezer for 3 months.
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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