smoked burgers?

[glued2it]

Never thought of just smoking burgers. Everytime I cook steaks, burgers and chops. I always throw in some wood chips .

I'll have to give it a shot

pecan mostly. switch to aplle every now and then.

 

[walking dude]

fingersized hole...........the size of the burgers, will dictate which finger you use, for different sized holes.........

indentation sounds good also
thankx Bear

d8de

 

[clyde]

We've been doing smoky burgers for years. We buy grnd beef in chubs and slice the chub while still wrapped. We slice them about 2" thick then flatten them a little (a tad thinner in the middle) after we unwrap them.

We smoke them a little more rare than we like to eat them so that they'll be perfect when we reheat them. After they cool down. we freeze them stacked on top of eachother w/ 2 pieces of plastic wrap between them. It's kind of like re-assembling the chub once they're cooked.

After freezing, they're easy to separate w/ a good stout knife. You can heat them in the microwave for a quick snack, grill them over charcoal, or even throw them back on the smoker for another round of smoking.

One quick trick for extra flavor, put them on a rack directly below a fattie, some ribs, smoked sausage or whatever and let them get dripped for extra flavor.

 

[walking dude]

great tip clyde........thankx


d8de

 

[camocook]

Another Way For A Smoky Burger...... I Do This With My Venison.
Add About 20% Ground Bacon To Lean Ground Meat.you Don't Have To Wait That Long To Grub Up. Frozen Bacon Grinds More To My Liking. One Question, How Could Someone Get Their Burgers To Puff Up If They Wanted To? Mine Dont Do That.

 

[smoke_it_up]

thanks fo the great info all. camo i have no clue how you get them to puff up but im glad i know how to keep them from doing that now. angain all you guys are awsome and very helpful thanks alot

 

[squeezy]

Dang good idea

 

[clyde]

It's all about flavor and PORK fat rules.

 

[richtee]

Hey, try saving a bit of brisket or butt juice next time ya do one. Add the juice <maybe 1/4 - 1/2 cup> into your pound of burger mix, then make patties and chill...the gelatin in the juice will set up and make a nice firm patty. Then grill away!

 

[ajthepoolman]

Love the idea of putting a butt over the burgers. As a matter of fact, that is what I am prepping as we speak! I was looking for some sort of recipe for the burgers to jazz them up a bit. Pork fat sounds like the best ingredient!

 

[gypsyseagod]

i'mdoing a couple tomorrow- i patty up w/ lipton onion soup mix & garlic ,soak overnight in balsamic & worchy add fiesta brand fajita spice & uncle chris' steak spice- flash sear 1 side so they stick together w/ bacon on top & add swiss,jalepenos, & mushrooms about 20 mins before i take them off. serve on whole wheat or wheat/cheddar garlic buns fron the deli... mm mm good.

 

[ajthepoolman]

I hope you have a good cardiologist!

The butts are on and the burgers are nestled snuggly under it on the lower rack.

Severe weather moving in, so I am going to keep a close eye on it to make sure it doesn't tip over tonight!

 

[saxman]

My family loves smoked burgers. Whenever I fire up the smoker they have me make a batch of burgers too. I keep some leftovers in the freezer at work, beats the hell out of fast food stuff!
the Saxman

 

[deejaydebi]

I did my last 5 lbs burger chub whole and stuck a long woodned spoon down the middle to make a hole then filled it with cheese, onions and bacon chunks. Then I took off the plastic and rolled it in rub - smoked it and sliced just before serving.

Hey Squeezy is that a Canadian snowball or what?

 

[gypsyseagod]

don't the call that a beef pop ??? i never even considered tryingthat. now whats the point of poking a hole in a perfectly good burger?- i fergot...
oh yeah.. puffage.. personally after eating fast food- i'd prefer puffage in a burger....

 

[squeezy]

Sure is mom! ... want me to toss ya one?