Juicy Smoked Burgers - The Keep At Dwelling Chef

Let our pitmaster train you learn how to simply take your burger to the following stage by utilizing your yard pellet smoker. Utilizing an 80/20 mix of floor beef ensures that every patty stays juicy. Get able to wow your loved ones and associates with these next-level smoked burgers which can be juicy, flavorful, and oh-so-delicious.

Attempt utilizing bang bang sauce or our crazy good comeback sauce as your predominant condiment. Holy yum!

Why Our Recipe

Our pitmaster will train you learn how to simply take your burger to the following stage by utilizing a pellet smoker.
This technique can be utilized with any of your private favourite burger blends, or make some enjoyable additions to our recipe.

A close up view of a smoked burger on a black plate.

Chef Cayt is our resident pitmaster smoking professional. Her love of grilling and smoking is aware of no bounds with a whole assortment of people who smoke in her yard. Along with her directions, you’ll be cooking up the juiciest, most flavorful smoked burgers very quickly. Her years of expertise reaching the right smoke make this recipe downright foolproof.

Ingredient Notes

An overhead view of the ingredients needed to make smoked burgers.

Floor Beef: Go for an 80/20 mix. The fats is taste, and it helps preserve the burger juicy. When you’re utilizing leaner beef, like 90/10, add a tablespoon of shredded cheese or a tablespoon of softened butter to maintain it moist.
Egg: helps bind the whole lot collectively to ensure your patty holds it’s form on the grill.
Worcestershire Sauce: is all about including a splash of taste.
Salt and Black Pepper: important for taste. You’ve acquired to salt that beef!
Garlic Powder and Onion Powder: much more taste. Don’t be bland!

Enjoyable Add-Ins

Finely chopped jalapenos, inexperienced chiles, bacon bits, or minced recent garlic can take your smoked burgers to the following stage. Simply watch out to not overdo it! Purpose for about 1/4 cup of add-ins per pound of floor beef. An excessive amount of could make the patties crumble, so preserve it balanced to keep up that good burger form and texture.

Pellet Suggestions

Hickory: A traditional selection that gives a powerful, smoky taste. Good for many who love that deep campfire taste.

Cherry: Provides a barely candy and fruity taste to your burgers. It additionally provides the meat a gorgeous mahogany coloration.

Pecan: Provides nutty taste that pairs splendidly with beef. It’s a bit milder than hickory however nonetheless filled with character.

Oak: A flexible wooden that gives a medium smoky taste. It’s a terrific all-around selection that enhances the meat with out overpowering it.

An overhead view of smoked burger patties before and after cooking.

The Crimson Shade

Don’t fret in case your smoked burgers come out with a reddish hue, particularly when utilizing cherry wooden. This isn’t an indication that they’re undercooked. It’s how they’re alleged to be! The pink coloration comes from the smoking course of, the place the wooden imparts its coloration to the meat by the smoke. It’s the gorgeous indicator of a well-smoked burger.

Patty Sizing

Shrinkage occurs! To make sure your burgers match completely in your buns, purpose to make your patties about 1/2 inch wider than the buns throughout. This accounts for the inevitable shrinkage that occurs throughout cooking, providing you with a wonderfully sized patty that fills the bun from edge to edge. Somewhat additional width now means an ideal match later!

A smoked burger patty sitting atop a bun on a plate ready to be sandwiched into a smoked burger.

Smoking Time and Temps

For the juiciest smoked burgers, it’s all about hitting the precise inside temperature. Within the US, it’s secure to cook dinner burgers to medium, however remember the fact that suggestions could fluctuate in different places. Since we are able to’t give precise cooking instances attributable to variations in smoker fashions and climate situations, it’s essential to make use of a temperature probe or an instant-read thermometer to make sure accuracy.

Medium: This offers you the right juicy middle that’s barely pink. For one of the best outcomes, take away the burgers from the smoker after they attain 140°F and allow them to relaxation for five minutes. Throughout this time, the temperature will rise to 145°F.

Medium Properly: For many who choose only a trace of pink, purpose for an inside temperature of 150°F and let the burgers relaxation till they attain 155°F. This can usually require an additional 1 to 2 minutes per aspect in comparison with medium.

Properly Executed: For a completely cooked burger with no hint of pink, cook dinner to an inside temperature of 160°F or increased. Bear in mind that well-done burgers will be much less juicy and a bit drier, but when that’s your choice, go for it! This often means about 8 minutes per aspect.