This mouthwatering recipe unveils the secrets for the juiciest, smokiest, and most flavorful burgers that you will ever make. It starts with using the tastiest ground beef with a fat to lean ratio of 80/20, followed by a long smoke session, and finally it wraps up with a sear that’ll build a delicious outer crust. Let’s go!
What are smoked hamburgers?
Smoked hamburgers are a delicious variation of traditional hamburgers, where the patties are cooked using the smoking method. This involves slow-cooking the burgers over low heat and infusing them with smoky flavor from wood or charcoal. Then they're seared over high heat to form a nice outer crust.
How do I smoke hamburgers?
To smoke hamburgers, prepare the patties as usual and preheat your smoker to around 225-250°F (107-121°C). If cooking with charcoal, add your preferred wood chips or chunks for smoke flavor. Place the burgers on the grate and cook them indirectly for about 1 hour until they're approximately 15 degrees lower than your desired doneness. Finish them off over high heat until the reach your target internal temperature.
What types of wood are best for smoking hamburgers?
Popular wood choices for smoking hamburgers include hickory, oak, applewood, and cherry. Each wood imparts a unique flavor, so experiment to find your favorite.
What are the benefits of smoking hamburgers?
Smoking hamburgers adds a delightful smoky flavor that complements the beef's natural taste. The slow-cooking process also ensures a juicy and tender patty, making for a more flavorful and satisfying burger.
How long does it take to smoke hamburgers?
The cooking time for smoked hamburgers typically ranges from 1 to 1.5 hours. However, the exact time may vary depending on the thickness of the patties, the temperature of the smoker, and your desired level of doneness.
Can I smoke frozen hamburgers?
While it's generally recommended to smoke thawed patties for even cooking, you can smoke frozen hamburgers directly. However, keep in mind that it may take longer to cook them thoroughly.
- 1 pound ground beef, preferably 80/20 (I like chuck or brisket)
- 2 tablespoons Rump Shaker BBQ Rub, substitute equal parts salt, pepper, & garlic powder
- 4 slices of American Cheese, substitute favorite cheese, optional
- 4 hamburger buns, preferably Brioche
Make the hamburger patties
Form the ground beef into 4 equally sized patties, roughly 1/2" thick. Season both sides of the patties with the seasoning.
Preheat the smoker
Preheat the smoker to 225°F according to the manufacturer's instructions.
Smoke the hamburgers
Place the hamburger patties on smoker and smoke for approximately 45 minutes until the burgers reach an internal temperature of 135ºF.
Sear the burgers after smoking
After the burgers have absorbed enough smoke and are getting close to being done, increase the temperature of the smoker to 450°F. After a few minutes, flip the burgers and optionally top with a slice of cheese. Continue cooking the burgers until the internal temperature registers 150°F and has a nice crust. Optionally, sear the burgers over an open flame or in a cast iron skillet.
Serve the smoked hamburgers
Remove the smoked hamburgers after they reach 150°F and let them rest for 5-10 minutes before serving. Place the smoked burgers on a bun and add your favorite toppings and condiments. Enjoy!