Smoked burgers! Check em out.

Discussion in 'Grilling Beef' started by trueoutlaw, Sep 9, 2013.

  1. Just put on the grill


    Almost done


    The finished product


    It was delishous!
     
  2. radio

    radio Smoking Fanatic

    Looks good!  I used to get a really good smoked burger at a little Q joint out here in the country until he shut down.  Missing his Q is what got me started smokin'
     
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Smoked burgers are great, I do them all the time.

    How was the fries?
     
  4. They were OK for frozen fries. Saves me from heating up the house.
     
  5. naturemuzic

    naturemuzic Newbie

    .
    It's all about personal preference, but how did you fix those burgers? What kind of meat & did you add any seasoning or liquid? 

    The local butcher says good ol' chuck, ground up, makes for the best burgers. I will say they do taste better just ground sirloin. I pick out a nice thick chuck steak, or roast, & he grinds it up for me.
     
  6. I've had my butcher double grind 75% Chuck and 25 % Pork.  Have served these as burgers and also as MONIK Balls.  Both times, people have raved about the meat.

    We are going to test this blend in our restaurant.  Smoking might be a option, depends on turn around time, or if holding is possible.

    Just my .02
     
  7. It was 80% chuck from the grocery store. I put one egg per pound to hold them together and seasoned with Montreal Steak. Reminds me of all beef sausage which I love.
     
  8. bruno994

    bruno994 Master of the Pit

    Burgers look great Outlaw!  We smoke burgers at least once a week for dinner, using 80/20 chuck, but this past weekend, I added some ground venison pan sausage (1 pound venison to 2 pounds chuck) to the mix and they were a hit.  Seasoned with some Tony's Creole seasoning, half cup of BBQ sauce mixed in the meat to keep the venison from binding it too much, then on the smoker for about 30 minutes or so.  
     
  9. naturemuzic

    naturemuzic Newbie

    .
    Sounds good TO as I may try that ! I also like the idea of a 75/25 or 80/20 mix! I have done that in meatloaf & in casseroles, but never tried for burgers!.

     All good stuff guys - thanks!
     
    Last edited: Sep 11, 2013
  10. pigbark

    pigbark Smoke Blower

    Smoked burger are awesome,, they were my first smoke.. Yea I know,thats keeping it simple lol.. I gotta do some more this week...

    Boneless Chicken thighs were my second smoke.. Very good and tender if you havnt tried em ...
     

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