Nothing beats a good old beef burger, juice running down your face and that bbq sauce in your beard. Its what dreams are made of. Most of us have our tried and true burger recipe, and we swear by it. However, sometimes we need a change from the regular old grilled burger.
I don’t mean you need to put a new sauce or a different spice in the mix (although you can never go wrong) I am talking about a slightly different way of cooking the burger itself, introducing smoked hamburgers
The smoke gives the burgers a unique depth of flavour, which I think the burger was missing all these years. I would love to share with you the simple technique that made my burgers go from great, to legendary!
Grinding your own meat but don’t know what blend to use? Learn the difference between the most common cuts and who the winner of filet vs ribeye is!
How To Smoke Hamburgers
When I smoke hamburgers I set my smoker to 225 degrees F. I prefer to use hickory as it has a good strong smoke flavour. Once your grill is preheated, place your burgers on the grates and shut the lid. It really depends on how thick your burgers are but I think that an hour would almost be enough, you just want the internal temperature to get to 135 degrees F.
Next you want to sear the burgers, I like to use my Camp Chef SG Pellet Grill for this step (plus it makes it super easy!). I just turn the temperature right to high and slide across the deflector tray so you are direct grilling. You need to get your temperature to around 400 degrees F.
Finally you just need to sear your smoked burgers for around 2-3 minutes per side. The FDA does recommend an internal temperature of 165 degrees F. I recommend using a decent thermometer to keep on top of your temperatures. The lat thing you want to do is serve under or over cooked burgers!
I recommend seeing my list of the meat thermometers, so you can make an good choice for your budget!
If you are looking to add a little bit of extra flavour to your burgers check out my homemade honey BBQ sauce recipe, it goes perfectly with smoked burgers!
Hot Tips to Smoking the Best BurgersAfter your first flip add your cheese, you want to give it time to melt without the burger burning. Serve your smoked burger on toasted buns with all your favourite condiments.
What Do I Need to Make Smoked Hamburgers?
There are lots and lots of additional ingredients that you can add to your burgers depending on your taste and preferences. However, at the base level you only need 5 ingredients to make a good tasting burger. The most important part is getting the right blend of steak to fat. A good amount of fat will help keep your burgers juicy and tender.
I usually like to try and keep my ratio to 70% meat to 30% fat. For this recipe I have found that this is perfect for my taste buds.
To make a basic burger the 5 must have ingredients are:
- ground chuck steak
- ground sirloin steak
- hamburger buns
Hot Tips to Smoking the Best Burgers
Make sure you use ground beef with an appropriate fat content. I try to get for a mix of chuck and sirlion. The intense heat and smoke can dry out your meat. So try to get a fat content of at least 15%
Due to the fact that the hamburgers arent on the smoker very long, you want to use a strong wood. I like to use hickory, oak, mesquite for their intense flavor profile.
Can You Smoke Ground Beef?
You sure can! Smoked hamburgers are absolutely delicious!! If you enjoy smoked flavours you have to check out my other favourite recipes! Smoked Chicken Rub Recipe, Smoked Mushrooms & Twice Cooked Smoked Pork Belly, they are fantastic! Smoking your beef, takes a old school (but a goodie) to the next level!
What Temperature Are Burgers Done At?
The burgers will be ready to serve when the internal temperature reaches 165 degrees. Make sure you have a good thermometer, so you can monitor this.
Hot Tips to Smoking the Best Burgers
Make sure you cook to temperature not to a certain color. You might find that smoking causes a chemical reaction in your meat that turns it pink. Just use and an internal thermometer and you will know when they are perfect!
How Long Does it Take to Smoke Burgers at 325?
It will take about 30 minutes to smoke the burgers at 325 degrees. For a nice rare burger taking them off the grill at 20 – 25 minutes will be perfect. If you want to have a well done burger let them cook for a further 5 minutes.
What Are the Best Sides For Smoked Hamburgers
Burgers are delicious on their own, or with a second burger, however, to make a real meal out of these smoked burgers you really should serve them with a side or sides.
Here are my go to sides for my smoked hamburgers.
- Triple Cooked Fries – the fluffiest and crunchiest fries you will ever eat!
- Smoked Mushrooms – prepare to have your mind blown.
- Santa Fe Avocado & Corn Salad – one of the best salads you will ever eat!
- Double smoked potatoes – a twist on a classic
- Classic slaw
- Sweet potato fries
- Onion Rings
Charlies Smoked Burgers Recipe
Smoked Burgers Recipe
- 1 1/2 pounds ground chuck
- 1 1/2 pounds ground sirloin
- Sea salt and freshly ground black pepper to taste
- 3 tablespoons butter melted
- 8 hamburger buns brioche
- Hay for smoking
Toppings (my suggestions):
- Sliced tomatoes
- Sliced dill pickles
- Grilled bacon
- Sliced onions
- Red pepper
- In a large mixing bowl mix together the ground beef. Be sure to work the meat delicately. Once mixed together form 1 inch thick patties around 4 inches in diameter. Season to taste with salt & pepper then place a thumb hole in the center of the pattie, around 3/4 of the way through. Set on a wire rack over an ice tray.
- For smoking on a gas grill: Light one side of your grill and set to a high heat. Set the burgers on the grill side that is switched off, on the wire rack over ice. Place a good handful of hay over the lit burner and close the lid. Smoke the burgers until they have bronzed and absorbed that beautiful smoke flavor. This should take around 2 – 3 minutes.
- For smoking on charcoal: Light a small mound of charcoal in your firebox. Once the coals glow a nice hot red place the burgers on the wire rack over ice in the smoke chamber. You want to get the burgers as far away from the fire as possible. Place the hay on the hot coals and cover. Smoke the burgers until they have bronzed and absorbed that beautiful smoke flavor. This should take around 2 – 3 minutes.
- Set up your grill for direct grilling and preheat at a high temperature. Grill your burgers for around 4 minutes each side, or until the internal temperature is at least 160°F.
- Slice your buns, brush with melted butter and grill for 30 seconds to get a good char.
- Starting at the bottom but stack on your favorite ingredients. I like to use BBQ sauce, lettuce, tomato, red onion, avocado (in that order).
- Just before you burgers are ready to come off the grill stack with bacon, your favorite cheese, and a good squirt of BBQ sauce. Then place the top bun on top and close the grill lid for just 30 seconds. This will start melting the cheese and make the top of the brioche bun really soft.
- Carefully transfer your burger stack onto your bottom bun and enjoy!
For the ultimate smoky feast, try these smoked mushrooms as a topping, they are delicious! I would absolutely LOVE a smoky BBQ sauce recipe to go with this. Does anyone have a recipe they are willing to share with me?
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