Smoked Burgers

purplewg · Posted: Mar 17 2009 Post subject: Smoked Burgers

Anyone ever try this? I did a search here but didn't find anything. Seems to me it work just fine.
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Teleking · Posted: Mar 17 2009 Post subject: Re: Smoked Burgers

purplewg · Posted: Mar 17 2009 Post subject:

Probably don't take long hu? Maybe an hour at most at 225?
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Teleking · Posted: Mar 17 2009 Post subject:

Alien BBQ · Posted: Mar 18 2009 Post subject:

Ask and you shall receive.........

http://www.thesmokering.com/forum/viewtopic.php?t=5380&highlight=burger
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wnkt · Posted: Mar 18 2009 Post subject:

I just throw some hickory chips on the charcoal when I grill something.
Makes them nice and smokey tasting. Smile

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mgwerks · Posted: Mar 18 2009 Post subject:

Great topic!

I do this regularly. In the past I have used a 5 or 10 lb. chub of 80/20 ground chuck, to which I add my own spices and mix it all very well in a large bowl. A very large bowl. Why 80/20? Well, I could use 90/10 or higher, but face it - fat is flavor. I don't eat them that often so I figure it isn't too big a sin. Anyway, I tired of the giant patty monster burger a few years back, so I make 5 oz. burgers now, and size them to just fit the bun when cooked. Remember, they will shrink because of the fat content. So once it's all mixed, here's my off-the-wall process.

Five pounds is 80 ounces, or 16 five-ounce burgers. I take hunks of meat mixture and weigh them out on my digital scale, setting the balls on wax paper. then I flatten them out to the correct diameter (about 6"), while going around the outside withe silicone spatula to keep the cracks to a minimum. These then go into the freezer on trays until very firm, and then into the smoker.

They do tend to get a good smoky flavor because they are starting from a lower temperature. I only cook them to 140 degrees. Why? Because I can't eat 16 hamburgers at once. I take them and freeze them individually, then bag them and freeze them together for later use. Then, when I defrost them and heat them up in a skillet or microwave to eat, they get to the final temperature without overcooking because I pulled them at a lower temperature. Nothing is worse than an overcooked burger, and this way I always have access to smoked burgers!

Sorry, that's probably more info than you wanted...
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BusyMommyinTN · Joined: 08 Feb 2009 Posts: 16

mgwerks, what spices do you use for the burgers? That is something we will try sometime!

purplewg · Posted: Mar 18 2009 Post subject:

Sounds great. I will sure give them a try on my next cook. Thanks
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mgwerks · Posted: Mar 19 2009 Post subject:

PorkBarrelBBQ · Joined: 17 Feb 2009 Posts: 19

Alien,

The wife is a veggie, have you ever smoked a Boca burger. I have found a homemade veggie patty recipe and will try it for her. I am brand new so if sounds ridiculous I apologize in advance.

Alien BBQ · Posted: Mar 21 2009 Post subject:

While I have not smoked a Boca burger, I did have some tasty veggie burgers when I lived in Japan. Has she tried grilled romaine lettuce?
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Char Grilla · Posted: Mar 21 2009 Post subject:

I find a good BBQ sauce imparts a better flavor than say a rub or seasoning, but I don't smoke my burgers; I do more of a close, indirect cook.