Any one makes smoked Burgers around here?
What do you like or not like about them?
I form my burgers around an inch thick so they can stay in the smoker longer and take on more smoke flavor.
Just simple seasoning of S&P, garlic and onion powder and some seasoning salt
They usually take about 45-60 min in the smoker at a temp of 300 Degrees. Since they’re thick and not cooked directly, they take a little longer. Also I cooked them to well done, since I did not grind the meat my self, and they were cooked at lower temp without curing salt.
Since the ground meat is so porous, the burgers take on that beautiful red color from reacting with the smoke, kind of a smoke ring, but all the way through
I like these burgers occasionally for the smoke flavor, but still prefer the traditional cooking method for the crust and the flavor you get from fat dripping onto the coals.