Let our pitmaster teach you how to easily bring your hamburger to the next level using your pellet smoker in the courtyard. The use of an 80/20 mixture of ground meat ensures that each cake remains juicy. Prepare to amaze your family and friends with these subsequent level smoked hamburgers who are juicy, tasty and oh-so-called.
Try using the Bang Bang sauce or our crazy good return sauce as the main condiment. Holy Yum!
Because our recipe
- Our Pitmaster will teach you how to easily bring your hamburger to the next level using a pellet smoker.
- This method can be used with one of your personal favorite hamburger mixtures or make some fun additions to our recipe.
Chef Cayt is our resident Pitmaster smoke expert. His love for the grid and smoking knows no limits with an entire collection of smokers in his courtyard. With its instructions, you will cook the smoked more juicy and tasty hamburgers in no time. His years of experience in achieving perfect smoke make this recipe decidedly infallible.
Note ingredients
- Minced beef: Choose a mixture 80/20. Grasso is flavor and helps keep the hamburger juicy. If you are using thinner beef, like 90/10, add a spoonful of grated cheese or a spoonful of softened butter to keep it moist.
- Egg: Helps to tie everything together to make sure that the pie keeps its shape on the grill.
- Worcestershire sauce: it is about adding a splash of flavor.
- Salt and black pepper: essential for the flavor. You have to salt that cow in cattle!
- In garlic and onion powder: Even more flavor. Don’t be underwater!
Funny additional components
Finely chopped jalapensos, green chillies, pieces of bacon or freshly ground garlic It can bring your smoked hamburgers to the next level. Just be careful not to overdo it! Punta for about 1/4 cup of additional components per kilo of ground meat. Too much can drop the meatballs, then keep it in balance to maintain that perfect shape and consistency of hamburger.
Pellet recommendations
Hickory: A classic choice that offers a strong and smoky flavor. Perfect for those who love that deep bonfire flavor.
Cherry: Adds a slightly sweet and fruity flavor to your hamburgers. It also gives the meat a beautiful mahogany color.
Pecan: Adds hazel flavor that mates wonderfully to beef. It is a little milder than Hickory but still full of character.
Oak: A versatile wood that provides a medium smoky flavor. It is an excellent choice of all round that completes cowhol without overwhelming it.
The red color
Don’t worry if your smoked hamburgers come out with a reddish shade, especially when using cherry wood. This is not a sign that are not very cooked. This is how they should be! The red color comes from the smoke process, where wood gives its color to meat through smoking. It is the beautiful indicator of a well -smoked hamburger.
Patino sizing
The narrowing happens! To make sure that your hamburgers adapt perfectly to your sandwiches, it aims to ensure that the meatballs of about 1/2 inches wider than the sandwiches all around. This explains the inevitable narrowing that occurs during cooking, giving you a perfect size pie that fills the sandwich from the edge on board. A little more width now means a perfect fit later!
Smoke time and temperatures
For the most juicy smoked hamburgers, it is a matter of hitting the right internal temperature. In the United States, it is sure to cook medium hamburgers, but keep in mind that recommendations may vary in other locations. Since we cannot give exact cooking times due to variations in smoking models and in weather conditions, it is essential to use a temperature probe or an instant reading thermometer to guarantee accuracy.
Middle: This gives you the perfect juicy center which is slightly pink. For the best results, remove the hamburgers from the smoker when they reach 140 ° F and let them rest for 5 minutes. During this period, the temperature will rise to 145 ° F.
Medium good: For those who prefer only a pinch of rose, aim at an internal temperature of 150 ° F and let the hamburgers rest until it reaches 155 ° F. This will generally require an extra from 1 to 2 minutes per side compared to the vehicle.
Well done: For a completely cooked hamburger without a trace of pink, cook at an internal temperature of 160 ° F or higher. Keep in mind that well -made hamburgers can be less juicy and a little drier, but if this is your preference, try it! This usually means about 8 minutes per side.
Archiving and heating
Refrigerate Meatballs cooked in an airtight container. They are fine for a maximum of 3 days.
Heat Patties in a hot pan over medium heat for about 2-3 minutes per side until they heat up.
