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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.
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.