THE SMOKED BURGER

THE SMOKED BURGER 

EQUIPMENT :

  1. A kettle grill with a built-in lid thermometer and a hinged smoking grate
  2. A bag of hardwood smoking chips (hickory, cherry, etc.), presoaked in water for up to 2 hours
  3. Natural lump charcoal
  4. A charcoal chimney for igniting the charcoal
  5. Long tongs (skip the plastic tips!)

THE BURGER : 

  1. 2 pounds (about 1 kg) fresh-ground 80/20 chuck 
  2. Salt, for seasoning 
  3. 5 soft white buns or potato rolls, toasted 

THE TOPPINGS :

  1. Dill pickle chips
  2. Homemade BBQ Sauce (recipe )
  3. 1 or 2 Vidalia or Walla Walla onions, sliced and served raw or sautéed

THE SMOKED BURGER
MAKES 5 BURGERS 

Instructions :

  1. Divide the meat into 5 portions and hand-form each portion into a 6-ounce (170-g) patty that’s 3⁄4
  2. inch (2 cm) thick. Place in a covered container and refrigerate.
  3. Prepare a smoker in the kettle grill, pushing the hot coals to one side of the grill. Position the hinged grate so you have access to the coals.
  4. When the smoker is hot (around 225°F/110°C), salt both sides of the patties just before you place them inside the smoker (if you salt too early your burgers will stiffen).
  5. Place the seasoned patties on the side of the grill rack opposite the coals (but not beyond the center of the grilling surface). Add a handful of the wet hickory chips to the hot coals and cover the grill immediately. Close down both the top and bottom vents slightly. Use these vents to control the temperature and limit airflow inside the kettle grill. You’ll want to maintain a temperature near 225°F (110°C). If your smoke is running hotter than this, close the air louvers further to help find the proper temperature. Check the coals and condition of the chips every 15 minutes or so, but resist the temptation to open the grill lid too often—precious smoke will escape. If no smoke is present after 15 minutes, crack the vents, add more soaked wood chips, and put the lid back on.
  6. Flip the patties after 25 minutes in the smoker, and smoke for an additional 25 to 30 minutes.
  7. Place the smoked patties on toasted buns, and top with pickle chips, sliced or sautéed onion, and
  8. barbecue sauce. Serve immediately.
Other recipes Side Dishes : Here

Share the post