Nothing beats a good old beef burger, he juice running down your face and that bbq sauce in your beard you can still taste a few days later. 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 there 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!
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. You will need a thermometers to do this. I recommend seeing my list for the best meat thermometers, so you can make an good choice for your budget!
Note: After 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. See my
Check out my homemade honey BBQ sauce recipe, it goes perfectly with smoked burgers!
What do I need to make Smoked Hamburgers?
- ground chuck
- ground sirloin
- 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 delcious!! If you enjoy smoked flavours you have to check out my other favourite recipes!
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.
What to Serve with Smoked Hamburgers
Smoked Hamburger Recipe
Step by step Ill show you how to make my famous smoked hamburgers at home! I love making memories with family and friends and this is the perfect recipe to get everyone involved!
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?
Still Hungry For More?