Smoked Burgers

[Finster]

This morning I happened upon a Tasting Table article about smoking burgers.
The premise is that you use an 80/20 grind, smoke it at 225 for about an hour then give a quick sear to get an outer crust and/or to melt cheese on it.
It sounds reasonable. Might have to adjust times maybe. My family, aside from me, wants their burgers well done (no pink regardless of what temp is). I struggle accomplishing this without really drying them out. My thought is that this smoking method might solve that issue.

Has anyone done this?

[Jerod Broussard]

Heck no. Grilling doesn't get them done quick enough for me.

Seriously.......

https://amazingribs.com/tested-recipes/hamburger-sloppy-joe-salisbury-steak-recipes/steakhouse-steakburger-recipe/

[texastweeter]

You beat me to it. Alternatively you can smoke a chuck or brisket point a bit then grind.

[Lynn Dollar]

Reverse sear burgers, I've done that the last few years. I smoke them at 200 to 225 until they get in the 140 to 145 IT, then sear. Patties are 8 oz . My wife prefers them smoked.

[holehogg]

75/25 is much better ratio for me.

[Oak Smoke]

Good to hear from you again!

[Finster]

I’ve gotten 73/27 a few times. It’s what I’ve seen as recommended for smash burgers.

[Oak Smoke]

I’ve been attempting to smoke burgers for the last couple of months. I can’t get the flavor I’m looking for yet. I think I need a higher fat content grind.

[Oak Smoke]

I may be spoiled but I regularly smoke ribeyes to get them ready to sear. They taste incredible. I’m hoping to get near that with a smoked burger. Our hamburger is 80/20. I’m going to try a package of 73/27 next.

[texastweeter]

Skip the packaged. Get some boneless short rib, and brisket point. If they are a bit lean, toss in some fat trim from a standing rib roast. Grind COLD, and actually use a coarse grind than you think you need.

[texastweeter]

Shoot for 75/25

[Duanessmokedmeats]

That is how I like to smoke my burgers.
But grilling tastes about the same.
It is all about the sear.

[Lynn Dollar]

I get smoke on the patties. I use the SnS in the Kettle. Use 6 to 8 B&B briqs and a chunk of pecan.

To hold 225 or lower, I cut the air intake and close the top vent 1/2 . Patties get smokey.

The time to smoke the patties, also allows for sitting on the patio, drinking a couple of beers, and smelling the sweet pecan smoke.

[Elton's BBQ]

Anyone coldsmoked the meat before grinding ?

[texastweeter]

Yep done it. Works fine

[Michael_in_TX]

I don't particular like a strong smoke profile on ground meat, usually. I'll do smoked burgers on my pellet grill at 275 F and for a 1/2 lb burger this can take about 90 minutes to get them from 40 F to 155 F.

I typically don't sear them as with smoked burgers I like to add a decent amount of toppings which "dissolves" the sear. (Unlike smash burgers where I am a minimalist....cheese, diced onion and that is it!)

[Jerod Broussard]

I don't really notice much smoke flavor if I sear, unless I really BURN the patties to a hockey puck texture.