Author Topic: Smoked hamburger ideas and tips???  (Read 694 times)

Jimeo

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Smoked hamburger ideas and tips???
« on: June 22, 2017, 03:27:26 PM »
Hi Jim in Georgia here.  Just got my #2 and wondering if anyone has had any success smoking burgers?  Any tips or suggestions are appreciated.
Jim in Marietta Georgia
SI#2
Weber Genesis E-310

old sarge

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Re: Smoked hamburger ideas and tips???
« Reply #1 on: June 22, 2017, 07:51:42 PM »
Jim, Try the search feature for smoked burgers.  A whole page pops up.  Enjoy.
« Last Edit: June 22, 2017, 07:54:17 PM by old sarge »
David from Arizona
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stout

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Re: Smoked hamburger ideas and tips???
« Reply #2 on: June 22, 2017, 08:42:11 PM »
i've never smoked burgers.
but our favorite burgers are 50/50 burgers

for them we use 90/10 beef and i buy some packages of bacon ends and pieces.. then we run the bacon through the meat grinder and mix it with the beef 50 50.. they are fantastic..

i'll have to try smoking them some day.. should only make them better

prudentsmoker

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Re: Smoked hamburger ideas and tips???
« Reply #3 on: June 23, 2017, 06:14:52 AM »
I do them all the time. It seems to work best with a temperature probe. Takes a while to cook but well worth it.
Brian from Wichita

Gene

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Re: Smoked hamburger ideas and tips???
« Reply #4 on: June 23, 2017, 09:09:32 AM »
I've done them three or four times.  1/3 pounders take a little over and hour in my #1 at 225 (I think).  They come out OK and it's easy meal.

I've thought of trying to put some garlic butter on a couple of buns and throw them in the smoker too just to see what comes out.  I'm guessing I would have a hard bun covered with smoke  ;D  Someday I'll give it a try.
Model 1
Central Illinois

prudentsmoker

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Re: Smoked hamburger ideas and tips???
« Reply #5 on: June 24, 2017, 10:16:06 AM »
Something else that is good is to mix a little BBQ sauce in the meat before you cook em.
Brian from Wichita

Durangosmoker

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Re: Smoked hamburger ideas and tips???
« Reply #6 on: June 24, 2017, 08:40:05 PM »
i've never smoked burgers.
but our favorite burgers are 50/50 burgers

for them we use 90/10 beef and i buy some packages of bacon ends and pieces.. then we run the bacon through the meat grinder and mix it with the beef 50 50.. they are fantastic..

i'll have to try smoking them some day.. should only make them better

These sound amazing.  What internal temperature do you smoke them to?
Eric in New York's Hudson Valley, unless I can get out to Durango.
SI #1 in Durango, #2 in NY, and thinking about a 3D.

stout

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Re: Smoked hamburger ideas and tips???
« Reply #7 on: June 24, 2017, 10:22:56 PM »
i've never smoked burgers.
but our favorite burgers are 50/50 burgers

for them we use 90/10 beef and i buy some packages of bacon ends and pieces.. then we run the bacon through the meat grinder and mix it with the beef 50 50.. they are fantastic..

i'll have to try smoking them some day.. should only make them better

These sound amazing.  What internal temperature do you smoke them to?

they are great .. people think they would be greasy but they aren't..
how ever we have only ever fried or grilled them and never did a temp check..
never actually smoked them .. not as of yet anyway.. but we will at some point you can bet on it

i'll tell you this when we do make them we don't bother with any other seasoning.. they just don't need it

prudentsmoker

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Re: Smoked hamburger ideas and tips???
« Reply #8 on: June 25, 2017, 09:31:47 AM »
160 degrees
Brian from Wichita

EFGM

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Re: Smoked hamburger ideas and tips???
« Reply #9 on: June 26, 2017, 11:16:35 AM »
I've done them before for a family get together. They were great, but one thing to point out to guests or family eating. Even though you take them and verify 165, they will be pink and that does impact some people and they can't get over it. Just food for thought. Happy Smoking!
Doug
Carrollton, Tx
A Briskitarian with Briskititus
#4D: ST1500CXLD modified: PG1000: TAPPECUE:
A “Briskitarian” is one of two types of people. Either one who smokes his or her “Hunk of Goodness” until it probes like Butter or one who enjoys his or her “Goodness” smoked until it probes like Butter.

prudentsmoker

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Re: Smoked hamburger ideas and tips???
« Reply #10 on: June 27, 2017, 06:45:48 AM »
Just for the record, foodsafety.gov says hamburger is safe at 160.

https://www.foodsafety.gov/keep/charts/mintemp.html

Brian from Wichita

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Re: Smoked hamburger ideas and tips???
« Reply #11 on: June 27, 2017, 07:10:36 AM »
You know what happens when you allow something in your brain that is incorrect? When it comes out it is wrong! I not only stand corrected but have made the "brain change." Thanks Brian from Wichita, for correcting my error. 160* replaced the erroneous 165 in my database! Another thing to like about this forum.
Doug
Carrollton, Tx
A Briskitarian with Briskititus
#4D: ST1500CXLD modified: PG1000: TAPPECUE:
A “Briskitarian” is one of two types of people. Either one who smokes his or her “Hunk of Goodness” until it probes like Butter or one who enjoys his or her “Goodness” smoked until it probes like Butter.

prudentsmoker

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Re: Smoked hamburger ideas and tips???
« Reply #12 on: June 27, 2017, 09:07:18 AM »
You are most welcome and please believe me  that I wasn't trying to be "nit picky" I just like them as rare/moist as safe can be. That is why I sous vide sometimes, which is even lower, but that is a subject for another day.
Brian from Wichita

boog1455

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Re: Smoked hamburger ideas and tips???
« Reply #13 on: July 15, 2017, 08:41:38 PM »
I recently smoked 1/3 lb burgers at 225 degrees to IT of 130-135 degrees and then seared them on my Weber at 500 degrees for about 1-2 minutes per side. Delicious..... but so is just a straight up grilled burger!  Kinda goes under the heading of "a long run for a short slide". IMO
Joe from South Georgia