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Instructions. Place the ground beef into a large bowl. Make 4 meat patties with each being 4 inches in diameter and 1 inch thick. Season both sides of the patty with salt and pepper. Don't be stingy with the seasoning. Arrange the burger in a nice and well-spaced manner onto a wire rack. Preheat the smoker to 225F.
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Preheat. Preheat the smoker to 225 degrees F. 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. Prep. Press the meat into patties, working the meat as little as possible.
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This smoked burger recipe only takes one hour on the smoker and is an easy recipe, creating the best, juiciest, smoked burgers, or cheeseburgers.. Burger recipes are one of our favorite easy dinners here because they can be customized with your favorite burger toppings, and can be made in so many different ways. You can cook burgers on the stove, air fry burgers, cook burgers in an electric.
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Turn the grill up to high and allow it to reach at least 425°F. Place the smoked burgers on the rack over the open flame and sear for several minutes a side. After flipping, add cheese if you are wanting a cheeseburger. This will raise the internal temperature the remaining 15°F to your desired doneness.
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Make The Burgers: In a large bowl, add 1 lb of lean ground beef. Use your fingers to poke holes into and break up the beef. Add 1 large egg, 1 /2 tablespoon coarse ground black pepper, 1/2 tablespoon garlic powder, and 1 teaspoon coarse kosher salt, then fold in the egg and seasonings gently until combined.
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Instructions. Preheat the smoker for at least 10 minutes at 225°F. Season ground beef with salt and pepper. Shape ground beef into 4 patties about 1/2 inch larger in diameter than burger buns. Place seasoned patties on the smoker for up to 1 hour or until internal temperature of the burger patty reaches 120°F.
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The brisket spring rolls, filled and fried with 12-hour beer braised meat, smoked bacon & cheese, are beautiful; the smoked pork taco, too, with its 12-hour smoked pork shoulder, will leave a.
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Smoke at 225 for 60-90 minutes or until the patties reach an internal temperature of 135-140 degrees f. (for medium-rare) when measured with a meat thermometer. Next, add a slice of cheese and smoke for another 3-5 minutes. Remove the burgers from the grill and allow them to rest for 5 minutes.
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For a Traeger grill, prep the smoker as directed for the smoke setting, around 225 degrees. Smoke the burgers as directed. When ready to finish, remove the burgers from the pellet grill and adjust the heat to the sear setting. Quickly sear the thick patties, if desired, and add the cheese on top to melt just to finish.
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Sprinkle salt, pepper, and garlic powder evenly over both sides of the burgers. Carefully place the burgers on the grill/smoker and close the lid. Let them smoke for about 30 minutes or until they reach an internal temperature of 125 degrees F. as measured by an instant-read meat thermometer.
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So for medium smoked burgers, you'll add the buns (inside facing down) directly onto the grill grates and add cheddar cheese on top of the still-smoking burgers when the temperature of the patties measure about 135 degrees F internally. From this point, you'll smoke them another 15-20 minutes, with cheese on top, until the next step..
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Prep Smoker - Preheat your smoker to 325 degrees. Make Patties - Combine the beef, egg, salt and pepper. Form four patties. Smoke - Place the patties on the preheated smoker for 30 minutes or until the internal temperature reaches 160 degrees Fahrenheit. Remove the patties and don't forget to toast the buns.
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To make smoked burgers: Set up/preheat your smoker to 225°F. Make your burger patties by measuring 8 oz. of ground beef per burger. Then shape the ground beef into about ½-inch thick patties. (Don't worry about making the patties too thick, as they'll generally shrink while they cook.)
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The hardest part about this recipe is the waiting. I am used to burgers taking about 10-12 minutes to cook on a hot charcoal grill. It turns out that it takes about two hours to fully cook a large smoked burger at 180F!. Because I was using pre-ground meat and I had no idea how high the bacteria count was these burgers need to cook to an internal temperature of 160F.
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Step 2: Spoon in a few tablespoons of sauteed vegetables and/or shredded onto the centers of half of the hamburger patties. Step 3: Using your hands, place the extra patties on top and seal up the edges of the burger to encase all of the stuffing.
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Turn the smoker's temperature up to 450°F. Meanwhile, butter each side of the hamburger buns with softened butter or mayonnaise. Step 5: When the smoker is ready, sear the hamburgers for 2 to 3 minutes on each side or until the internal temperature of the burgers is 145℉ for medium. Top the burgers with cheese during the last 2 minutes.
