smoked burgers

Discussion in 'Beef' started by mike krantz, Oct 4, 2008.

  1. 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
  2. big game cook

    big game cook Smoking Fanatic

    worth a try. never had smoked burgers.[​IMG]
  3. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Sounds good but 170' will be well done. If you like that it will be good. For me 150' would be better, medium.
  4. big game cook

    big game cook Smoking Fanatic

    i hear ya ron. like my burgers pink in the middles.[​IMG]
  5. 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
  6. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    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!
  7. pepseamani

    pepseamani Fire Starter

    I have never used nutmeg, but I will try it today.
  8. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    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
  9. azrocker

    azrocker Smoking Fanatic SMF Premier Member

    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! [​IMG]Points!
  10. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    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!
  11. morkdach

    morkdach Master of the Pit OTBS Member

    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.
  12. scubadoo97

    scubadoo97 Smoking Fanatic

    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.
  13. morkdach

    morkdach Master of the Pit OTBS Member

    try 2/3rds ground beef and 1/3rd ground pork this works very well to.
  14. m1tanker78

    m1tanker78 Meat Mopper

    I love smoked burgers. I say if you're going to make 'em, make 'em count!

  15. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Smoked burgers are great, so is smoked meatloaf. [​IMG]
  16. bigsteve

    bigsteve Master of the Pit

    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!!
  17. m1tanker78

    m1tanker78 Meat Mopper

    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,

  18. bigsteve

    bigsteve Master of the Pit

    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 [​IMG]
  19. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    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.
  20. bigsteve

    bigsteve Master of the Pit

    Thanks for the input. I think first try I want to make a Fred Flintstone burger.

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