Let our pitmaster train you the right way to simply take your burger to the following degree 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 loopy good comeback sauce as your most important condiment. Holy yum!
Why Our Recipe
- Our pitmaster will train you the right way to simply take your burger to the following degree 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. Along 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 hold the burger juicy. Should you’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 things collectively to verify 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 acquired 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 contemporary garlic can take your smoked burgers to the following degree. Simply watch out to not overdo it! Intention for about 1/4 cup of add-ins per pound of floor beef. An excessive amount of could make the patties crumble, so hold it balanced to take care of that good burger form and texture.
Pellet Suggestions
Hickory: A traditional selection that gives a powerful, smoky taste. Excellent for individuals who love that deep campfire taste.
Cherry: Provides a barely candy and fruity taste to your burgers. It additionally provides the meat a ravishing mahogany shade.
Pecan: Provides nutty taste that pairs splendidly with beef. It’s a bit milder than hickory however nonetheless stuffed with character.
Oak: A flexible wooden that gives a medium smoky taste. It’s an ideal all-around selection that enhances the meat with out overpowering it.
The Crimson 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 speculated to be! The crimson shade comes from the smoking course of, the place the wooden imparts its shade to the meat via 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, goal to make your patties about 1/2 inch wider than the buns throughout. This accounts for the inevitable shrinkage that occurs throughout cooking, supplying you with a wonderfully sized patty that fills the bun from edge to edge. A little bit additional width now means an ideal match later!
Smoking Time and Temps
For the juiciest smoked burgers, it’s all about hitting the suitable inside temperature. Within the US, it’s protected to cook dinner burgers to medium, however take into account that suggestions could fluctuate in different areas. Since we will’t give actual cooking instances attributable to 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 provides you the proper juicy middle that’s barely pink. For the perfect outcomes, take away the burgers from the smoker after they attain 140°F and allow them to relaxation for five minutes. Throughout this time, the temperature will rise to 145°F.
Medium Nicely: For individuals who choose only a trace of pink, goal for an inside temperature of 150°F and let the burgers relaxation till they attain 155°F. This may sometimes require an additional 1 to 2 minutes per facet in comparison with medium.
Nicely Accomplished: For a totally cooked burger with no hint of pink, cook dinner to an inside temperature of 160°F or larger. Remember that well-done burgers will be much less juicy and a bit drier, but when that’s your desire, go for it! This normally 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 scorching skillet over medium warmth for about 2-3 minutes per facet till warmed via.
