The trick is to smoke the meat and not make the meat smoke
Date: July 08, 2010 Favorite:Burgers Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Great burgers deserve great buns. As soon as I knew I was making these it was off to the kitchen to make dough
Hamburger bun dough is rather quick and easy to make.
15 minutes in a 375 degree oven & they are good to go
The patties used diced onion, green pepper & garlic, salt & pepper, BBQ & Worcestershire sauce
The two pounds of ground beef is ready to be mixed with the other ingredients
The finish mix for the patties. At this point I used a digital scale to weigh out 1/3 pound portions
The finished patties on a non-stick grill grid. This made it quick and easy to turn the patties mid-cook so I didn’t loose heat
I fired up one burner on the gas grill to toast the rolls
The patties have hit 150 degrees at about the 75 minute mark. Time to top with cheese
After 15 more minutes the burgers have reached 160 & are ready to eat.
Toasted homemade hamburger rolls, smoked cheeseburgers & hot steak fries. It doesn’t get much better than this.
Per a friends recommendation I used steak sauce instead of my usual mustard. It was a great call
A hamburger with a smoke ring!!
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I’ve been talking about doing these for 5 years. This week seems to be catch up week around here. I did duck twice, I got around to making a smoked burger & tonight paella on the grill. So how do a smoke a burger? Slowly. The recipe came from the website Smoker Cooking.com. The burgers are made a little differently than some. The items like onion, pepper, & garlic that you would use for topping go on the inside. BBQ & Worcestershire sauce are added as well. The purpose it to make for a tasty burger while helping to keep the meat from drying out during the long cooking time. The 6 approximately 1/3 pound patties took about 90 minutes to cook at 225. When they hit 150 I added cheese and when they reached 10 it was time to eat. These burgers reminded me very much of smoked meat loaf and that is a good thing. I was rather amused by the little smoke ring these burgers had. Definitely worth the 90 minute wait, just don’t wait the 5 years I did to get around to making them,