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Smoke & Broil Onion Burgers

seasoned + smoked beef burger patties topped with a thick cut white onion finished under the broiler.

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WHAT’S GOING ON HERE:

Ground Beef: For a beef burger you’ll be putting together some type of mix of meat. The most common kind is 80/20. 80 percent meat to fat ratio. With a simple 80/20 you’ll get enough fat to not dry out the burger. Use whatever cuts or fat to meat blend you prefer.

S & P: For a perfect smoked burger skip all the seasonings and spices. Like a great steak only needs salt and pepper the same goes for burgers.

White Onion: White onion has a little more bite than yellow or red. With the onion placed on the burger in the smoker all the onion juice and butter bastes the patties while they cook.

Butter: Butter acts as a little extra moisture for the  burger patties. The little knob of butter acts as a flavor bridge for the onion and the burger.

TIPS & TRICKS FOR THE BEST SMOKE & BROIL ONION BURGERS

season and shape: When making  a burger its  important to season the meat entirely. i like to lightly sprinkle  all the meat with salt and pepper then give it a nice  crust once its formed and shaped. that way the meat on the inside has just as much flavor  as the outside. it important to form the patties tightly prior to smoking  so that the burgers hold shape on the transfer.

the smoke: use whatever type of wood you have on hand. smoke the burgers at 200F for two hours so they get a nice electric red smoke ring. the burgers can always be finished in the smoker but i use this method when the temperatures can’t be adjusted because of larger pieces of meat.

onion slice: thick cut is the way to go. two hours in the smoker will release all of the onions juices onto the patty. too thin of an onion and there wont be any left.

under the broiler: the burgers are not completely  cooked once removed from the smoker generally they need about 5-10 minutes under the high broiler to finish them off. broiling the burgers add a lot of texture to the burger so its a step you cannot skip unless the burgers have been finished  in the smoker.

SIMILAR INGREDIENTS TO:

  1. HATCH GREEN CHILE & PEPPER JACK BURGERS
  2. CHOPPED BEEFSTEAK + MUSHROOM GRAVY
  3. WHITE CHEDDAR BACON STOUT BURGER W/ FRIED RED ONION PETALS ON PRETZEL BUNS

ENJOY THIS RECIPE WITH:

  1. BAKED ZUCCHINI WEDGES + ROASTED TOMATO DIP
  2. HICKORY SMOKED TURKEY LEGS
  3. FROSTED STRAWBERRY SWIRL VANILLA POUND CAKE

Smoke & Broil Onion Burgers

Smoke & Broil Onion Burgers
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INGREDIENTS

  • 3LB 80/20 Ground Beef
  • Salt
  • Black Pepper
  • 1-2 White Onion, thick sliced
  • 1/4c Butter, portion one slice per burger

INSTRUCTIONS

  • Season the ground beef lightly (about 2 teaspoons each) with salt and pepper.
  • Portion the beef into 8oz patties. Season again generously with salt and pepper right before placing in the smoker. Top each patty with a pat of butter then place a thick sliced piece of onion.
  • Once the smoker is heated to 200F. Place patties in, make sure there is enough space between them.
  • Smoke for 2 hours.
  • Preheat the ovens broiler on high.
  • After two hours remove the burgers from the smoker. Place onto a baking rack and broil for 5-10 minutes depending on preferred doneness. Serve with your favorite condiments.
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