Let our pitmaster train you simply take your burger to the following degree by utilizing 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 associates with these next-level smoked burgers which can be juicy, flavorful, and oh-so-delicious.
Strive utilizing bang bang sauce or our crazy good comeback sauce as your most important condiment. Holy yum!
Why Our Recipe
- Our pitmaster will train you simply take your burger to the following degree by utilizing 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 knowledgeable. 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 maintain 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 every part 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 bought 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! Purpose for about 1/4 cup of add-ins per pound of floor beef. An excessive amount of could make the patties collapse, so maintain it balanced to keep up that excellent burger form and texture.
Pellet Suggestions
Hickory: A basic selection that gives a robust, smoky taste. Good for individuals who love that deep campfire taste.
Cherry: Provides a barely candy and fruity taste to your burgers. It additionally offers the meat a stupendous mahogany shade.
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 terrific all-around selection that enhances the meat with out overpowering it.
The Crimson Shade
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 imagined to be! The purple shade comes from the smoking course of, the place the wooden imparts its shade to the meat by means of 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, purpose 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. Somewhat further width now means an ideal match later!
Smoking Time and Temps
For the juiciest smoked burgers, it’s all about hitting the suitable inner temperature. Within the US, it’s secure to prepare dinner burgers to medium, however remember that suggestions could fluctuate in different areas. Since we are able to’t give precise cooking instances as a consequence 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 most effective 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 many who choose only a trace of pink, purpose for an inner 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 Achieved: For a completely cooked burger with no hint of pink, prepare dinner to an inner temperature of 160°F or increased. Remember that well-done burgers might be much less juicy and a bit drier, but when that’s your desire, 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 means of.