Juicy Smoked Burgers - The Keep At House Chef

Let our pitmaster train you find out how to simply take your burger to the following degree through the use of 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 are 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 find out how to simply take your burger to the following degree through the use of 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 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 attaining 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. If you happen to’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 part collectively to verify 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 bought 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 degree. 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 disintegrate, so preserve it balanced to keep up that good burger form and texture.

Pellet Suggestions

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

Cherry: Provides a barely candy and fruity taste to your burgers. It additionally offers the meat an attractive mahogany shade.

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 an excellent all-around selection that enhances the meat with out overpowering it.

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

The Crimson 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 purported to be! The pink shade comes from the smoking course of, the place the wooden imparts its shade to the meat by means of 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. Somewhat further 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 suitable inner temperature. Within the US, it’s secure to prepare dinner burgers to medium, however remember that suggestions could differ in different places. Since we will’t give precise cooking occasions as a consequence of 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 once 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 many who favor only a trace of pink, goal for an inner temperature of 150°F and let the burgers relaxation till they attain 155°F. This can sometimes require an additional 1 to 2 minutes per aspect in comparison with medium.

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