Another reason I can’t wait until Spring, is to get our smoker going again. I had a blast last year trying out different recipes. One of MY favorites was the smoked burger. Make your patties how you would normally, and toss them in the smoker for a little bit. Add some of that smoky flavor.
Add your ground beef to a bowl, sprinkle on your seasonings.
Form into patties and place on a wax paper lined cookie sheet. Until smoker is ready.
When smoker is ready, add patties to the smoker and insert your Bluetooth thermometer.
*see recipe below for final temperatures.
Add your wood chips. I love the smell and taste of hickory, so that’s what I use for my burgers.
When it has reached your desired doneness, remove and place in a skillet to crisp up.
Add your cheese. Done… and delicious! Whatever you have left over, cover and put in the fridge. The next day, heat up a skillet and toss a burger or two in there, heat (and flip) until the burger has reheated. Still delish.
In a bowl, add your ground beef. Sprinkle each seasoning over the top.
Mix until combined
Form into patties.
Place on a wax paper lined cookie sheet, until smoker is ready
Set smoker to 250 degrees
Set timer to: 2 hours
When preheated to 250, add burgers to rack and wood chips.
*You can use apple, cherry or hickory* ( I prefer hickory)
Insert your Bluetooth Thermometer and enjoy the smell!
(You can add BBQ sauce, the last 10 degrees or so)
Well Done: 160°F to 165°F – It’s very tough and usually dry.
Medium Well: 150°F to 155°F – This burger will have a small amount of pink in the very center, but the outsides will have started to dry out.
Medium: 140°F to 145°F – Slight pink throughout the inside of the burger.
Finish in the skillet to crisp up.
Add cheese (optional)