Let our pitmaster educate you how you can simply take your burger to the following stage 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 buddies with these next-level smoked burgers which might be 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 educate you how you can simply take your burger to the following stage through the use of a pellet smoker.
- This technique can be utilized with any of your private favourite burger blends, or make some enjoyable additions to our recipe.
Chef Cayt is our resident pitmaster smoking skilled. Her love of grilling and smoking is aware of no bounds with a whole 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 proper smoke make this recipe downright foolproof.
Ingredient Notes
- 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 all the pieces 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 received 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 stage. 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 collapse, so preserve it balanced to take care of that good burger form and texture.
Pellet Suggestions
Hickory: A basic selection that gives a powerful, smoky taste. Excellent for many who love that deep campfire taste.
Cherry: Provides a barely candy and fruity taste to your burgers. It additionally offers the meat an exquisite mahogany colour.
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 a fantastic all-around selection that enhances the meat with out overpowering it.
The Pink 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 crimson colour comes from the smoking course of, the place the wooden imparts its colour to the meat by 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, intention 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 wonderfully sized patty that fills the bun from edge to edge. Just a little additional width now means an ideal match later!
Smoking Time and Temps
For the juiciest smoked burgers, it’s all about hitting the precise inner temperature. Within the US, it’s secure to cook dinner burgers to medium, however remember that suggestions might range in different places. Since we will’t give actual cooking occasions as a result of variations in smoker fashions and climate situations, it’s essential to make use of a temperature probe or an instant-read thermometer to make sure accuracy.
Medium: This offers you the proper juicy heart that’s barely pink. For the very 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 Properly: For many who desire only a trace of pink, intention for an inner temperature of 150°F and let the burgers relaxation till they attain 155°F. It will 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. Remember that well-done burgers could be much less juicy and a bit drier, but when that’s your choice, go for it! This often means about 8 minutes per facet.
Storage & Reheating
Refrigerate cooked patties in an hermetic container. They’ll keep good for as much as 3 days.
Reheat patties in a sizzling skillet over medium warmth for about 2-3 minutes per facet till warmed by.
Extra burger goodness…
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