Smoked Hamburgers - Best Method

primeone

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What method is everyone using to smoke/grill hamburgers on the Smokefire?
 

bbqking

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I did mine on a wired pan turned out great, I didn’t even have to flip them
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rwhapham

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I did mine on a wired pan turned out great, I didn’t even have to flip them

Interesting method. What temp and for how long did you cook? And no flipping...really? Those pics make me hungry!
 

bbqking

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Interesting method. What temp and for how long did you cook? And no flipping...really? Those pics make me hungry!
I think 350, until they looked done. I did probe them and pulled them off at 135-140. If I remember correct it was about an hour
 

bbqking

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No marinade. I think I used Salt Lick Original. I also added a tad of Chipotle Tabasco. I also added one egg to help it stick together. I just formed them by hand.
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Rustytrout58

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I do burgers all the time. Usually high heat like I would on a gasser. Always turn out great and with that great smoky flavor.
 

alexb

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I don't smoke burgers, because I think they taste better cooked high and fast, e.g. grilled, rather than slowly. Smoked MR, they come out with a texture like they were steamed.

Instead, If I want to add natural smoke flavor to burgers is by smoking garlic or onions.
Smoke until about half cooked. then mince them up and mix with the ground beef, along with egg, salt, pepper, and Worcestershire. Then grill or sear.
 
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JpsBBQ

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I don't smoke burgers, because I think they taste better cooked high and fast, e.g. grilled, rather than slowly. Smoked MR, they come out with a texture like they were steamed.

Instead, If I want to add natural smoke flavor to burgers is by smoking garlic or onions.
Smoke until about half cooked. then mince them up and mix with the ground beef, along with egg, salt, pepper, and Worcestershire. Then grill or sear.
Burgers cooked at a lower temp , say 350 on pellet grills are quite tasty. They pick up a decent wood fired flavor IMO. I tended to lean the way you described but have tried other ways much to my enjoyment. I get bored and like to mix things up sometimes
 

dudemcnally

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My favorite method is to form very thick patties, roughly 1/2lb per patty, probably 1.5" thick of 80/20 hamburger meat. Kosher salt and course ground black pepper...MSG is also a great spice to add.
I smoke the patties at 225 for about 45 min or so, or until the internal temp reaches about 115, at that point I increase the temp to 375 and finish the burgers to about 140 internal. Results in extremely juicy burgers, and one of my favorite uses of the SF's ability to smoke and grill.
 

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