Smoked Burgers, which are prized for their rich meaty flavor, feature ground chuck patties that are smoked low and slow in a grill or smoker and then reverse seared in a cast-iron skillet.
1 ½poundsground chuck80/20 ratio blend of lean to fat, makes four-six ounce patties, two pounds makes four-eight ounce patties
2teaspoonskosher salt
1teaspoonground black pepper
1teaspoongarlic powderoptional
4hamburger bunssplit and toasted
4slicestomatoes
Lettuce
Assorted condiments
Instructions
For a Big Green Egg or Kamado type grill, soak one cup of wood chips in water for one hour. Light the charcoal and when it comes up to 250 degrees F., scatter the drained wood chips over the fire. Add the grill grate. You do not need to use the plate setter for this recipe.
For any other type of grill or smoker, follow the manufacturer's directions to prepare it for smoking and preheat it to 250 degrees F.
While your grill/smoker is preheating, divide the ground beef into four equal amounts. Use your hands and shape each into three-quarters to an inch thick patty, a little larger in diameter than your buns. Use your thumb and put a slight indention in the center of each patty to ensure it stays flat while cooking.
Sprinkle salt, pepper, and garlic powder evenly over both sides of the burgers.
Carefully place the burgers on the grill/smoker and close the lid. Let them smoke for about 30 minutes or until they reach an internal temperature of 125 degrees F. as measured by an instant-read meat thermometer.
When the burgers start getting close to the proper temperature, heat a 10-inch cast-iron skillet on the stove over medium-high heat. After removing the patties from the grill, place them in the skillet to reverse sear them.
It will take two to three minutes per side for your burgers to finish cooking, depending on your desired degree of doneness. Medium-rare = 130°F, medium = 140°F and medium-well = 150°F. Over 160°F is well done and is what the USDA recommends.
When the burgers are done, remove them from the skillet and let them rest for about five minutes.
Assemble the burgers, add your favorite condiments and toppings, and serve immediately.
Video
Notes
The nutritional values shown include the bun and toppings. How long it will take to smoke your hamburgers depends on several variables, including the size and thickness of your patties, the meat temperature when it goes in the smoker, the temperature of your grill/smoker, and the desired doneness of the meat.You do not have to flip the burgers while they are smoking. You will, however, need to flip them when they are searing in the skillet.It's normal for smoked meats to have a pink tinge. It doesn't matter what color your burgers are as long as they are cooked to the proper temperature. That's why it is crucial to use a good instant-read meat thermometer.To keep your hamburger moist, don't press the meat while cooking; pressing squeezes all of the juices out. Don't overcook it and choose the correct meat/fat blend. In burgers, fat isn't the enemy and is what keeps everything moist and juicy. I always recommend using ground chuck in an 80/20 blend of lean to fat.Beef can handle even the strongest woods like hickory or mesquite. Feel free to use your favorite. I like and use oak, pecan, and fruitwoods most of the time.I like to serve hamburgers with my homemade french fries, fried onion rings, summer pasta salad, smoked baked beans, grilled vegetable kabobs, or my southern potato salad.Be sure to use a clean plate to place your cooked burgers on. Don't reuse the one you used for the raw meat.Use a light touch when forming your patties. Too much handling makes them tough and dry.I usually pull my burgers off the stove or the grill when they are about five degrees below my target temperate. Because of carry-over cooking, they will continue to cook while they rest.I just listed the bare minimum number of toppings in the recipe. Feel free to add your favorites. Some ideas include sliced onion, fried onion rings, bacon, pickles, fried green tomatoes, pickled okra, bean sprouts, avocado slices, and sliced mushrooms. Check out my Ultimate Southern-Style Burger recipe for how we do it in the South.Speaking of toppings, don't forget the most popular burger topping, cheese! Smoked Cheeseburgers can't be beaten! American cheese is the most popular, followed by cheddar and pimento cheese (my favorites) but, the sky is the limit, and use what you and your family like.