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Started By
Message
Smoked Hamburgers
Posted on 7/21/14 at 12:25 pm
Posted on 7/21/14 at 12:25 pm
Not sure if anyone else has ever done this, but it is killer. I tried it the first time about 2 months back, and they came out a bit dry. Did it yesterday and knocked it out the park. For those interested this is what I did.
I used ground chuck and formed 5oz patties. Sprinkled a rub of equal parts black pepper/salt, about 1/2 part paprika and maybe 1/4 part cumin... not too much. I kept the smoke at 240-250 range. Used 2 pieces of hickory and 1 each of apple and cherry. I don't think this matters too much, but I had both and decided to mix it up. I personally don't taste a difference in the two anyway.
Cook time: 45 mins, flipping half way through.
Remove and serve.
It's quite simple and was a huge hit. They came out perfectly cooked if you like no pink (which is me... steaks med/rare but burgers brown). Everyone was surprised that I smoked them, because they had never heard of this. I made enough patties to feed 2 per person, had 10 people and only 3 left over. I chalked that up to success.
Anyone ever do this before? Any suggestions to add/change what I did?
I used ground chuck and formed 5oz patties. Sprinkled a rub of equal parts black pepper/salt, about 1/2 part paprika and maybe 1/4 part cumin... not too much. I kept the smoke at 240-250 range. Used 2 pieces of hickory and 1 each of apple and cherry. I don't think this matters too much, but I had both and decided to mix it up. I personally don't taste a difference in the two anyway.
Cook time: 45 mins, flipping half way through.
Remove and serve.
It's quite simple and was a huge hit. They came out perfectly cooked if you like no pink (which is me... steaks med/rare but burgers brown). Everyone was surprised that I smoked them, because they had never heard of this. I made enough patties to feed 2 per person, had 10 people and only 3 left over. I chalked that up to success.
Anyone ever do this before? Any suggestions to add/change what I did?
7
Posted on 7/21/14 at 12:32 pm to Midget Death Squad
I've honestly never even considered it. Sounds cool though. What did. You do different this time compared to the first that kept them more moist?
Posted on 7/21/14 at 12:33 pm to Midget Death Squad
Sounds good. I've never had Whole Foods smoked burger and neither has anybody else because they don't offer one. But the general consensus is they are outstanding.
This post was edited on 7/21/14 at 12:34 pm
Posted on 7/21/14 at 12:35 pm to Midget Death Squad
quote:
5oz patties.
Posted on 7/21/14 at 12:35 pm to LSUballs
quote:
I've never had Whole Foods smoked burger and neither has anybody else because they don't offer one. But the general consensus is they are outstanding.
I stop by once a week and ask. I'm holding out hope that one day I'll get to try the best burger in NOLA.
This post was edited on 7/21/14 at 12:39 pm
Posted on 7/21/14 at 12:36 pm to Midget Death Squad
quote:
5oz patties.
quote:
at 240-250 range.
quote:
Cook time: 45 mins,
quote:
came out a bit dry
Well yeah, Id say so.
Posted on 7/21/14 at 12:40 pm to Count Chocula
45 minutes/dry, really, for 2 small patties?
be easier and quicker to cook em with a cigarette lighter and a pecan hull.
be easier and quicker to cook em with a cigarette lighter and a pecan hull.
Posted on 7/21/14 at 12:41 pm to Ole Geauxt
quote:
cook em with a cigarette lighter and a pecan hull.
Posted on 7/21/14 at 12:44 pm to Ole Geauxt
Made me think of this for some reason...
Posted on 7/21/14 at 12:47 pm to Ole Geauxt
quote:
be easier and quicker to cook em with a cigarette lighter and a pecan hull.
Posted on 7/21/14 at 12:54 pm to Midget Death Squad
quote:
Anyone ever do this before?
Up until roughly a year ago when I bought a gas grill I honestly had never cooked a burger any other way. I have an offset smoker and that was what I used 100% of the time before that. Much different flavor profile and is pretty awesome. Hardly any shrinkage of the patties as well.
Posted on 7/21/14 at 1:48 pm to Midget Death Squad
A hamburger patty made of 100% ground sirloin for 30 minutes in my Masterbuilt electric smoker at 225 is killer.
Posted on 7/21/14 at 2:03 pm to hehatedrew
quote:
What did. You do different this time compared to the first that kept them more moist?
first time I did an hour cook time. Read online researching it that this is what others did. Unless cooking for myself, I usually do 5oz patties due to many people not liking bigger burgers. If I were grilling, I would've mixed 8oz and 5oz since keeping track would've been easier. Smoking I do not want to do this, so I made all 5oz to maintain even cooking.
No they were not dry at 45 mins for those thinking they would be, but they could've been on just a little less time. I think next time I will pull at 40 mins doing 20/side. When I flipped these at 30 they still looked like they needed a bit extra time. I'll probably pull one at 30 next time just to test for certain. This really is a taste preference though, because I don't like the texture of burgers not cooked through.
This is only my second run at this, so I'm working on the time/temp to get it right.
This post was edited on 7/21/14 at 2:06 pm
Posted on 7/21/14 at 2:05 pm to Midget Death Squad
there's a place that smokes burgers in Houston... Guy's Meat Market on OST
The flavor is really good but it's a bit dry for my taste.
The flavor is really good but it's a bit dry for my taste.
Posted on 7/21/14 at 3:37 pm to LSUballs
quote:
I've never had Whole Foods smoked burger and neither has anybody else because they don't offer one. But the general consensus is they are outstanding.
Posted on 7/21/14 at 3:54 pm to Ole Geauxt
quote:
45 minutes/dry, really, for 2 small patties? be easier and quicker to cook em with a cigarette lighter and a pecan hull.
I honestly just laughed so loud that I got the "wtf" look from people outside my office. Lol
Posted on 7/21/14 at 3:55 pm to Chair
I know it sounds crazy, but it really is one of the best burgers in NOLA. Even in spite of their unavailability.
Posted on 7/23/14 at 11:59 pm to LSUballs
quote:
I know it sounds crazy, but it really is one of the best burgers in NOLA. Even in spite of their unavailability.
I'm still not getting this joke...
Posted on 7/24/14 at 5:21 am to Chair
quote:
LSUballs
He is somethin, aint he?
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