smoked burger recipe electric smoker
Top the burgers with slices of cheese and continue smoking until the cheese begins to melt and the meat temperature reaches 160 degrees. Place the burgers in the smoker and cook for 60-90 minutes.
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In a bowl mix together the ground beef and the egg.
. Add favorite rub and cover with plastic wrap. Preheat electric smoker to 250 if you dont have a smoker prepare the burgers using this method. Take burgers out of the refrigerator 30 minutes before smoking.
Set your pellet grill to 180F using hickory pellets. Smoking the burgers. Remove 2 racks from the smoker to place the burgers on.
Set your smoker temperature to 180F 82C and preheat it. Form into 8-10 patties press firmly together. Mix the meat with the rest of the ingredients.
Liberally sprinkle each side of the patties with Season All. Open the top vent. Season each patty with the rub seasoning.
Place the burgers on the smoker and smoke until 15F below your desired doneness. Divide into 4 portions and shape each into a patty. Put it one side of the grills grates.
Smoke until desired temperature is reached. When the pouch containing the wood chips starts to smoke place the burgers on the grill. Preheat the smoker to 225F.
Prepare your smoker by adding wood chips to the tray and water to the bowl. Flip the patties over and repeat the basteseasoning step. Use the chart for temperatures.
See below for more about how long to smoke burgers Once the burgers have reached temperature flip the burger to sear the other side quickly add your cheese and only leave on for another minute or two. Smoke the burgers for 2 hours. Start your smoker and get the temperature stable at 225ºF.
Combine ground beef and egg in a large bowl until evenly combined careful to not overwork the beef. Smoke the burgers at 180F for two hours or until an internal temperature of 160F is reached. Bring the smoker temperature up to 225 degrees Fahrenheit and cook the burgers for one to one and one-half hours or until the internal temperature reaches 155 degrees.
Form the ground beef into 12 thick patties that are approximately 5 to 6 ounces of meat each. Let the burgers rest for 30 minutes so the rub can penetrate the meat. You can use mesquite bisquettes for this recipe.
Slice onion into wedges and place in center of foil square along with bullion cube and butter. Poke at least 10 holes into the bottle of the pouch. Preheat smoker to 225ºF.
Let them cook anywhere from 5-9 minutes and remove the hamburger patties when they reach the desired doneness. Season burger patties on both sides with mixture of kosher salt pepper and garlic powder. Place the burgers directly.
Fire the smoker up to 225F so the temp is holding nice and steady. Form 4 evenly round burger patties from the beef mixture and place them on a plate. This is extremely easy with a pellet smoker a little more work and finesse with a stick burner.
Immediately place the smoked burgers. Mix all ingredients thoroughly and make six burgers 1 pound each.
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