What Temp to Smoke Ground Beef
Smoked hamburgers are a killer way to prepare a burger. By smoking a burger, you end up with a juicy result, and the fume creates crispy edges and swell char. You'll never become back to regular old burgers again. And bulldoze thru burgers? Forget about information technology!
Smoked Hamburgers on a Pellet Grill
The key to a great hamburger starts with the correct mix of ground beefiness. Equally oftentimes as possible, I endeavor to grind my ain whole muscles for burgers. I personally dear the flavor of ground chuck roast the about. It is just the correct ratio of meat to fatty.
If y'all're buying from the grocery store, make sure y'all're buying meat that was basis in-business firm, preferably that day. Aim for select ground beef that is at least 85% meat xv% fat. If you desire your burger even juicier, I recommend 80% meat 20% fat.
Later on you've called your meat, it's fourth dimension to form your patties! I don't recommend mixing in any seasonings, as the salt can draw some moisture out of the meat itself and modify the texture of your finished burger.
Press your meat into patties, working the meat every bit little equally possible. Shape your burgers so they are near 1/ii inch thick and wider than the buns you'll be using. Every bit your burger cooks, you will experience some shrinkage, so form your patties bigger than what you desire your final burger size to be.
Once your patties are nicely formed, flavour the outside of your burgers on both sides. Yous tin can use whatever seasonings you similar, but I adopt to apply Hey Grill Hey Signature Beef Seasoning from Patio Provisions.
How to Smoke Hamburgers
In one case you lot have your meat prepare to get, now it's time to smoke!
I set my smoker to 225 degrees F for this first stride. My preferred wood for smoked hamburgers is hickory. It's strong enough to give you good smoke flavor in the limited time that the burgers will be exposed to smoke. Once your grill is preheated, identify your burgers on the grates and close the lid. Depending on the thickness of your burgers, y'all should be able to smoke them for about 1 hour. For this first step, I want the internal temperature of my burgers to attain 135 degrees F.
Adjacent step is to sear the burgers. This is super easy on my Campsite Chef SG Pellet Grill. I simply crank up the temperature dial to High and slide open the deflector tray for direct grilling. Merely like that, my burgers are roasting over a wood burn. Y'all want the temperature of your fire at this indicate to be at least 400 degrees F.
Sear your burgers for about 2 minutes per side, or until information technology reaches your desired doneness (FDA recommends 165 degrees F). My favorite thermometer to use to use to ensure my burgers are perfectly done is the Thermapen Mk4. If you want cheeseburgers, add your cheese after the first flip. In one case your burgers are smoked and seared to perfection, serve them on toasty buns with any condiments you lot similar!
Tips to Smoking the Best Burgers
Smoking burgers is easy and straightforward, simply these tips will help you get that perfect, juicy burger every time.
- Make sure you employ footing beef with an appropriate fat content. The heat and the smoke tin dry out the meat, so aim for at to the lowest degree xv% fat in your beef.
- Use a stronger wood for smoked burgers, such equally hickory, oak, mesquite. These burgers are not on the smoker for very long, so you want the smoke to influence the meat for the entire time it is on the smoker.
- Melt to temperature, not to color. Smoking causes a chemical reaction with the meat that turns it slightly pink. If yous fume your burgers for an hour, they may be pink throughout the unabridged burger! If you are using an internal thermometer, you volition know that they are perfectly cooked, so don't stress about them being as well pink once they reach 165 degrees F.
More Burger Recipes
Are burgers your favorite go-to dinner detail? If so, bank check out even more amazing burger recipes below:
Bourbon BBQ Crunch Burger
Smoked Tri Tip Chili Cheeseburger
Red, White, and Bleu Cheese Stuffed Burgers
Smoked Hamburger Recipe
Follow the recipe and I'll show you step-past-step how I make these smoked hamburgers at dwelling. I'm all about helping you make memories with your loved ones through astonishing lawn BBQ of your life, and then check out more than of my smoking and grilling recipe videos on YouTube, Instagram, or our Facebook Folio. Follow along and let's brand awesome nutrient together!
Smoked Hamburgers
- 1.5 pounds ground chuck (80/20)
- 4 slices cheddar cheese (optional)
- 4 burger buns
- assorted burger toppings
- 2 Tablespoons Hey Grill Hey Signature Beef Seasoning
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Preheat your smoker to 225 degrees F.
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Shape your footing beefiness into four patties, near 1/ii inch larger in diameter than your burger buns.
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Flavor burger patties on both sides with Beef Seasoning.
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Identify the seasoned patties on the grill and smoke for up to 1 hour, or until the internal temperature of your burgers reads 135 degrees F. Whichever comes showtime.
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Increase the estrus in your grill to at least 400 degrees F. Sear the burger patties for most ii-iii minutes on both sides. Add cheese afterwards the starting time flip, if desired.
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Check the temperature of your burger patties for desired doneness. The FDA recommends 165 degrees F for a well done burger.
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Remove the burger patties and toast the buns over the high heat. Get together your smoked burgers on your toasted buns with any desired toppings and serve immediately.
Calories: 664 kcal | Carbohydrates: 22 g | Protein: 40 g | Fat: 45 g | Saturated Fat: 19 1000 | Cholesterol: 150 mg | Sodium: 503 mg | Potassium: 541 mg | Fiber: 1 yard | Sugar: three g | Vitamin A: 280 IU | Vitamin C: 0.vi mg | Calcium: 307 mg | Atomic number 26: 5 mg
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Source: https://heygrillhey.com/smoked-hamburgers/
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