How to Smoke Burgers
User Reviews
5.0
3 reviews
Excellent
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Prep Time
10 mins
-
Cook Time
1 hr 10 mins
-
Total Time
1 hr 40 mins
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Servings
8
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Calories
552 kcal
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Course
Main Course
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Cuisine
American
How to Smoke Burgers
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Making smoked burgers is the perfect alternative for your summer grilling! This recipe walks you through everything you need to know to make the best, moist and juicy, smoked hamburgers.
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Ingredients
- 3 pounds ground beef or ground pork, ground chicken, ground turkey or ground lamb
- salt to taste
- pepper to taste
- 8 burger buns
Toppings
- lettuce optional
- sliced red onion optional
- sliced tomatoes optional
- sliced cheese optional
- pickle chips optional
- ketchup optional
- mustard optional
- bacon aioli
For Smoking
- water
- Wood chunks or chips, pre-soaked, or pellets (whichever your smoker uses)
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Instructions
- Get out and measure all of your ingredients.
- To make the burger patties, take a soft ball sized section of meat and gently shape it into a ball.
- Using a burger press or your hands, shape the burger and place on a plate.
- Once all the burgers have been shaped, season with salt and pepper and both sides.
- Cook the burgers in the smoker at 225 degrees Fahrenheit for 60-90 minutes
- Depending on what doneness you prefer, see chart in notes but use your thermometer to check for doneness.
- Once the burgers have reached temperature, flip the burger to sear the other side quickly (only leave on for a minute or two before removing and add cheese after you flip, if desired).
- Remove hamburgers to a serving plate and serve with all your favorite toppings!
- Serve them up!
- Enjoy!
Notes
- **Nutrition doesn't include toppings you may add.
- Add very little to your hamburgers. Even too much salt can dry out smoked hamburgers.
- Avoid overmixing the ground beef or you may end up with dense burgers. Make them a half-inch thick and wider than your chosen buns to accommodate for shrinkage.
- Remember to leave a thumb-sized imprint on the top of the patties before you throw them on the smoker. This will prevent them from puffing up into a meatball.
- Always check your smoking hamburgers after cooking for 60 minutes. Add more wood chips or pellets and water if needed.
- Use a meat thermometer to check the doneness of your burgers. You won’t be able to use visual clues to check because smoking causes a chemical reaction in your meat making it turn pink. This may be misleading if you're judging doneness by color (135 degrees F for medium-rare).
- When possible, avoid leaner cuts of ground meat, you need a reasonable amount of fat to keep your burgers moist while smoked, at least 15 % if not 20%. If you use leaner meats you may end up with a delicious, but slightly dryer burger.
- Sear the upward-facing side of the burger before removing it from your smoker. You can do this when the internal temperature of the burger is about 5 degrees from being ready. After flipping you can add your cheese.
Nutrition Information
Show Details
Calories
552kcal
(28%)
Carbohydrates
22g
(7%)
Protein
33g
(66%)
Fat
36g
(55%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
Monounsaturated Fat
15g
Trans Fat
2g
Cholesterol
121mg
(40%)
Sodium
329mg
(14%)
Potassium
514mg
(15%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
1IU
(0%)
Vitamin C
1mg
(1%)
Calcium
105mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 552 kcal
% Daily Value*
| Calories | 552kcal | 28% |
| Carbohydrates | 22g | 7% |
| Protein | 33g | 66% |
| Fat | 36g | 55% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 2g | 100% |
| Cholesterol | 121mg | 40% |
| Sodium | 329mg | 14% |
| Potassium | 514mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 105mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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