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smoked burgers

post #1 of 23
Thread Starter 
when I was told about this recipe I thought it was not worth the wait. Was I wrong it is for two lbs ground beef
2 lbs ground beef
1/4 cup minced onion
1 whole large egg
2 tsp chopped garlic
2 tblsp worcestershire sauce
1/2 tsp ground black pepper
1 tsp salt
1/4 tsp nutmeg

mix all the ingredents together and form into patties smoke at 170 for one hour and finish up with a cabnet temp of 225 until the patties are around 170 degrees takes about 2 hours roughly I used hickory chips. it's like eating 1/2 lb smoked candy
post #2 of 23
worth a try. never had smoked burgers.PDT_Armataz_01_18.gif
post #3 of 23
Sounds good but 170' will be well done. If you like that it will be good. For me 150' would be better, medium.
post #4 of 23
i hear ya ron. like my burgers pink in the middles.PDT_Armataz_01_06.gif
post #5 of 23
Thread Starter 
I was worried about them dring out so I used a little water dish in the middle of my chip pan. Then the next time i tried it with out. Didn't seem to notice much of a difference
post #6 of 23
The Worcestershire sauce helps keep it moist. Even when grilling, I use about 1/4 cup per pound of burger. That along with a little granulated garlic makes for some great burgers. I think I'll try your recipe next!
post #7 of 23
I have never used nutmeg, but I will try it today.
post #8 of 23
Sounds really good. My smoker is not ready yet, so I may have to try these on the grill.

By the way, your quote about going sssssssss around a plumber, thats my kind of funny right there. And your a fellow Minnesotan so you must be a good guy LOL
post #9 of 23


Smoked Burgers? Worth a try. Might throw them in for lunch on a long smoke. Fattie in the A M burgers at lunch then ribs for supper. throw in some mac and cheese YUM! PDT_Armataz_01_34.gifPoints!
post #10 of 23
i see absolutely nor eason not to! heck, i'd be surprised if someone hadn't thought of it before!

only thing i would different is make twice as many patties with the same meat (thin), the put a slice of cheese between two patties and press edges to seal!
post #11 of 23
we smoke these about twice a month at work i put a slice of onion and 3 strips of pig candy (bacon) on each one smoke at 225* bout 2 hours pull at 155 to 160* yum yum. no water pan but i use it to catch drippings.
post #12 of 23
Use ground chuck. Even well done they are still juicy. Very juicy.

I would start out with a cold smoker and cold burgers. Get your smoker smoking but not preheated and get them in so they get so good smoke while still raw.
post #13 of 23
try 2/3rds ground beef and 1/3rd ground pork this works very well to.
post #14 of 23
I love smoked burgers. I say if you're going to make 'em, make 'em count!

post #15 of 23
Smoked burgers are great, so is smoked meatloaf. icon_smile.gif
post #16 of 23
Now THAT is a MANS hamburger! Oh God, PLEASE don't tell me it's ground Turkey. Even if it is, don't tell me!!
post #17 of 23
Ground turkey burger? Is there such a thing?!? LOL, but seriously Steve, don't worry. That is a BEEF hamburger - the way the Lord intended them to be.

Take care,

post #18 of 23
Several on this thread smoke burgers. Question..... Do you brown or sear them either before or after you smoke them?

I see smoked "Man-sized" burgers in my near future biggrin.gif
post #19 of 23
I think you get a better smoke to them if they are raw when you put them in. I have done them several times now. everyone has their own method. I prefer to have the smoke flowing before I put the meat in, and smoke hot. Like 275 for 15 minutes then add a pile of shredded chedder, and smoke for 15 more. comes out awesome. of course I do 1/3 pound burgers. not the mammoth one's I've seen posted.
post #20 of 23
Thanks for the input. I think first try I want to make a Fred Flintstone burger.
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