Need Advice for Smoking Burgers!

Discussion in 'Beef' started by monctynj, Jul 10, 2011.

  1. monctynj

    monctynj Newbie

    Hey Everyone,  

    Has anyone smoked burgers?  We want to try that this afternoon and were wondering how long they would take.  We were going to try pork burgers but I think we may just stick with beef burgers.  We'll probably make 1/4 lb to 1/2 lb burgers...six burgers total.  I can't see that taking more than an hour or two but I really have no idea.  Any help would be appreciated!!!!
     
  2. nubyte

    nubyte Fire Starter

    When i smoked burgers, i smoked for around 2 hours at 225 degrees, but they were pretty thick and cheese stuffed.  I also wrapped them in bacon, just because i could, and bacon does make everything better.  I also mixed pork and beef, and they turned out great.  Here is a link to the q-view/info

    http://www.smokingmeatforums.com/forum/thread/108161/smoked-burgers-qview
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Yea like Nub said a couple of hours. Just check them with a probe, USDA says they need to get to 160 to be safe because they are ground meat. Personally I take them off a little sooner, but would not give you that advice. I like med rare burgers.
     
  4. monctynj

    monctynj Newbie

    Hey Nubyte,

    Thanks for the advice!!!  Another question I have is this...my wife likes her burgers more on the well done side - when smoking burgers do they typically come out soft and more rare?  Would smoking them longer make them firmer or more tender?
     
  5. meateater

    meateater Smoking Guru SMF Premier Member

    Smoked burgers are great! Have you tried a stuffed burger? Maybe some green chiles would be good. Check out the stufz burger link in my signature, you could always make some by hand also. 
     
    Last edited: Jul 10, 2011
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★


    They will be firm if you smoke them to 160 IT. She will like them at that temp.
     
  7. nubyte

    nubyte Fire Starter

    Like Al said, they will be nice and firm, if you take the bacon route the bacon was done about perfect too, i got no complaints from the wife or kids, which might have been a first [​IMG]
     
  8. meateater

    meateater Smoking Guru SMF Premier Member

    160 for beef is good, I like them rare myself but thats just me. The stuffed burgers I take to 160. 
     
  9. monctynj

    monctynj Newbie

    Fellas,

    One more question...do you have to flip the burgers at any time or just leave them alone for the whole time?  Thanks!
     
  10. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    I just leave them alone, they  turn out good.
     
  11. meateater

    meateater Smoking Guru SMF Premier Member

    I just leave them alone. [​IMG]
     
  12. nubyte

    nubyte Fire Starter

    no need to flip and let all the smoke out, just leave them be and they'll be great.  Don't forget the q-view [​IMG]   (i'm surprised nobody else has said that yet)
     
  13. raptor700

    raptor700 Master of the Pit OTBS Member

          X2
     

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