- 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
- 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.
- Prep Time: 60
- Cook Time: 35
- Category: Beef & Lamb
- Method: Smoking
- Cuisine: Burgers
Keywords: smoked burgers, hamburgers, burgers, smoking, smoked beef