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Smoked burgers

post #1 of 7
Thread Starter 
Okay, so for those of you who read my first post about smoking ribs will know, that was my first attempt at smoking on my new master forge propane smoker and couldn't have been happier with the smoker itself and the results.

After such a successful first go, I was preping up some burgers for the grill and decided why not throw them in the new smoker, so without a second thought, in they went. I set my smoker to around 225 with a mixture of 75% maple chips and 25% hickory chunks.

As you can tell by the pictures, I like my burgers well done, any pink in the middle is just not appetizing for me, now on a steak that's a different story! I thought they turned out great and was pleased with the results yet again, and can't wait to get into something a little bigger like a butt or brisket, thanks for looking and happy smoking! grilling_smilie.gif

Patties formed!


A little rub action


A little local brew


Burgers on the smoker!


About 45 mins in


A little TBS


About an hour and a half in now


Almost done...


Done, just shy of 2 hours


Smoke ring! (Hard to see from these pics)


Finished product
post #2 of 7
You could just make a bigger burger. I recommend the Stufz burger stuffer.
post #3 of 7
Thread Starter 
Holy b-one! Now that's a burger lol, what are those stuffed with? I wanna try a juicy Lucy on the smoker but afraid of the cheese all leaking out...
post #4 of 7
Quote:
Originally Posted by Roke87 View Post

Holy b-one! Now that's a burger lol, what are those stuffed with? I wanna try a juicy Lucy on the smoker but afraid of the cheese all leaking out...

I just did some last night. I like to use hard swiss as it doesn't leak out as much. If you mix your burger with an egg it helps seal it up better. I do juicy lucy's a few times a week.

post #5 of 7

I make up a dozen or so stuffed patties and freeze them every couple of months. Then I just pull them out and place them on the smoker or grill till the inside hits 165°. I usually make a variety of stuffing's and make 4 of each flavor, some of our favorites are:

 

Hawaiian - Ham, pineapple, mozzarella cheese, and olives

Reuben - Pastrami, sauerkraut, and Swiss cheese

Mushroom - saute's mushrooms and onions, monteray jack cheese

 

I mark the top of each patty by placing a piece of the filling on top an lightly pressing it into the meat before freezing: pineapple for the Hawaiian, sauerkraut for the Reuben, and a piece of mushroom for the mushroom burgers. That way I can identify them later... lol.

post #6 of 7
Bacon,mushrooms,onion and cheese. They seal up pretty good with the stuffer, I let the wife seal them so if they leak its her fault!
I like the whole shot best.
post #7 of 7

You do like them well done , SWMBO likes them well as well .  lol

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