Juicy Smoked Burgers - The Keep At House Chef

Let our pitmaster train you how you can simply take your burger to the subsequent 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 pals with these next-level smoked burgers which might be juicy, flavorful, and oh-so-delicious.

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

Why Our Recipe

Our pitmaster will train you how you can simply take your burger to the subsequent stage by utilizing a pellet smoker.
This methodology 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 knowledgeable. Her love of grilling and smoking is aware of no bounds with a complete assortment of people who smoke in her yard. Together with her directions, you’ll be cooking up the juiciest, most flavorful smoked burgers very quickly. Her years of expertise reaching the proper 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. In case 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 every thing 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 received 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 subsequent stage. Simply watch out to not overdo it! Goal for about 1/4 cup of add-ins per pound of floor beef. An excessive amount of could make the patties collapse, so preserve it balanced to take care of that good burger form and texture.

Pellet Suggestions

Hickory: A traditional alternative that gives a robust, smoky taste. Excellent for individuals 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 colour.

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

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

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

The Purple Colour

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 imagined to be! The purple colour comes from the smoking course of, the place the wooden imparts its colour to the meat via 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, goal 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 superbly sized patty that fills the bun from edge to edge. A bit of 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 fitting inside temperature. Within the US, it’s protected to prepare dinner burgers to medium, however needless to say suggestions might range in different areas. Since we will’t give actual cooking instances resulting from variations in smoker fashions and climate circumstances, it’s essential to make use of a temperature probe or an instant-read thermometer to make sure accuracy.

Medium: This provides you the proper 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 Nicely: For individuals who desire only a trace of pink, goal for an inside temperature of 150°F and let the burgers relaxation till they attain 155°F. This may sometimes require an additional 1 to 2 minutes per aspect in comparison with medium.

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