Why should I smoke burgers?

Smoking burgers allows you to infuse your burgers with the additional flavor of smoke while keeping them juicy. Cooking them at a lower temperature keeps them juicy and helps prevent flare-ups.

Do I need to sear my smoked burgers?

No. This process uses a lower temperature to cook the burgers more gently. However, you can sear them if you want the additional texture; you just risk overcooking them.

Do I need to soak my wood chips for smoked burgers?

No! There is no need to soak your wood chips for use on a charcoal grill or gas grill. Not only does it drop the temperature for charcoal grilling, but it also affects the flavor.

What type of wood should I use for smoked burgers?

Have fun playing around and discover what you like. Any type of oak, mesquite, or hickory are all great options.

How to Make Juicy Smoked Burgers

Name: Juicy Smoked Burgers
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Cuisine: Burgers
Ingredients: 1 ½ pounds ground beef, 80/20 preferred; 2 tablespoons Espresso Steak Rub; 4 slices of gouda; BBQ sauce, for glazing; 2 tablespoons mayo; ½ cup sliced white onion; 4 hamburger buns; 2 tablespoons espresso coffee grounds; 3 tablespoons ancho chile powder; 1 tablespoon kosher salt; ½ tablespoon black pepper; 1 teaspoon dried Mexican oregano; 1 teaspoon dark brown sugar; 1 teaspoon garlic powder; 1 teaspoon ground cumin; 1/2 teaspoon ground cinnamon

Ingredients

Scale

1 ½ pounds ground beef, 80/20 preferred
2 tablespoons Espresso Steak Rub
4 slices of gouda
BBQ sauce, for glazing
2 tablespoons mayo
½ cup sliced white onion
4 hamburger buns

Espresso Steak Rub

2 tablespoons espresso coffee grounds
3 tablespoons ancho chile powder
1 tablespoon kosher salt
½ tablespoon black pepper
1 teaspoon dried Mexican oregano
1 teaspoon dark brown sugar
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon

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Instructions

Form the beef into 4 individual burger patties, pressing down to slightly indent the middle. This prevents swelling in the center during the cooking phase. Place them on parchment paper, on a baking sheet that can be placed in the fridge for at least an hour, up to overnight.
Preheat the grill or smoker for 250-275°F, indirect cooking.
Smoker: Clean the grill grates, and add the burgers.
Charcoal Grill: Add wood chips of desired flavor. Make sure the grill is set up for 2-zone cooking, with a cooler side. Place the burgers on the cooler side and monitor the ones closer to the fire.
Gas Grill: Add your foil back of wood chips to the grill with a burner turned to high heat. Allow it to pre-heat and smolder the wood chips until they begin to smoke, and the grill has a temperature of about 250-275°F. Place your burgers in the grill on the cool side and close the lid.
Check the temperature of your burgers. When they are about 20 degrees from target temperature, baste with BBQ sauce and add your slices of cheese. Continue to smoke to melt the cheese. Remove the burgers when they are about 10 degrees from your target temperature and allow them to rest with loosely tented foil.
Assemble your burgers with preferred toppings. I recommend toasting the buns after you remove the burgers from the grill and adding slices of white onion, pickled jalapenos, and a high-quality mayo.

Author: Brad Prose
Prep Time: 60
Cook Time: 35
Category: Beef & Lamb
Method: Smoking
Cuisine: Burgers