Juicy Smoked Burgers - The Keep At Residence Chef

Let our pitmaster educate you find out how to 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 mates 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 principal condiment. Holy yum!

Why Our Recipe

Our pitmaster will educate you find out how to simply take your burger to the subsequent 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 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 attaining 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 maintain the burger juicy. Should 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 part 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 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 contemporary garlic can take your smoked burgers to the subsequent stage. Simply watch out to not overdo it! Intention for about 1/4 cup of add-ins per pound of floor beef. An excessive amount of could make the patties collapse, so maintain it balanced to keep up that excellent burger form and texture.

Pellet Suggestions

Hickory: A basic alternative that gives a robust, smoky taste. Excellent 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 phenomenal 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 incredible all-around alternative that enhances the meat with out overpowering it.

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

The Purple Coloration

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 via the smoke. It’s the attractive indicator of a well-smoked burger.

Patty Sizing

Shrinkage occurs! To make sure your burgers match completely in your buns, intention to make your patties about 1/2 inch wider than the buns throughout. This accounts for the inevitable shrinkage that occurs throughout cooking, supplying you with a wonderfully sized patty that fills the bun from edge to edge. Just a little 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 proper inner temperature. Within the US, it’s secure to cook dinner burgers to medium, however take into account that suggestions might fluctuate in different areas. Since we will’t give actual cooking occasions 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 offers you the right juicy middle that’s barely pink. For the most effective 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 favor only a trace of pink, intention 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 facet in comparison with medium.

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