There’s something undeniably nostalgic about the smell of burgers sizzling on a warm summer day. For me, it brings back memories of family gatherings at my grandparents’ rustic cabin by the lake, where cooking was as much a part of the adventure as the fishing and hiking. My grandfather, a man of few words but many talents, was the king of the grill. But it wasn’t just any grill—he had a smoker, a relic from his younger days, that added a rich, smoky flavor to anything it touched.
I remember one summer when I was about ten years old, standing on tiptoe to peek over the edge of the smoker as Grandpa meticulously prepared his famous smoked burgers. He’d always start by showing me how to pick the perfect ground beef—nothing but 80/20 would do for his burgers. Then, we’d mix in the salt, pepper, and sometimes a little dried onion or garlic, depending on what we had on hand. Grandpa believed in keeping things simple; “Let the smoke do the talking,” he’d say with a wink.
As the patties smoked, slowly absorbing the flavors of hickory or mesquite, we’d sit by the lake and talk about everything and nothing at all. Those quiet moments with him were precious, a rare chance to soak in his wisdom, learn about the family history, or just enjoy the tranquility of the water gently lapping at the shore. When the burgers were nearly done, he’d crank up the heat, giving them a quick sear to lock in the juices and add a bit of that irresistible char.
The first bite was always the best—juicy, smoky, and seasoned just right. We’d pile our burgers high with tomatoes, onions, lettuce, and sometimes a generous dollop of homemade burger sauce. And even though I’m an adult now, with a smoker of my own, each time I take that first bite, I’m transported back to those summer days with Grandpa by the lake. It’s not just a burger; it’s a taste of the past, a connection to family, and a reminder of the simple joys in life.
Now, when I make smoked burgers for my own family, I carry on Grandpa’s tradition, sharing the love and warmth he instilled in me with each perfectly smoked patty. It’s more than just a meal—it’s a way to keep those cherished memories alive, bite by bite.
How to Make Smoked Burgers
Ingredients
- 1 lb ground beef (80/20)
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried onion flakes (optional)
- 1/2 teaspoon dried garlic flakes (optional)
- Buns (regular, gluten-free, or lettuce wraps)
- Slices of cheese (dairy or non-dairy)
- Sliced tomatoes
- Sliced red onions
- Fresh lettuce
- Optional burger sauce
Directions
- Begin by cleaning and preheating your smoker to 225°F.
- In a mixing bowl, combine the ground beef with sea salt and black pepper. Add the dried onion and garlic flakes if desired.
- Divide the seasoned beef into three equal portions and form each into a patty, roughly 5-6 ounces in weight and 3/4 inch thick.
- Shape the patties slightly larger than your buns, as they will shrink during cooking. Press your thumb gently into the center of each patty to create a small dimple.
- Season the patties with a touch more salt and pepper.
- Place the patties in the preheated smoker and cook for 40-55 minutes, or until they reach an internal temperature that’s 10-15 degrees below your desired doneness.
- Increase the smoker temperature to high and sear the patties for 1-2 minutes on each side. Alternatively, use a gas grill for this final sear.
- If making cheeseburgers, add the cheese slices during the last 10 minutes of smoking, or immediately after searing.
- Once cooked, remove the burgers from the smoker and allow them to rest for at least 5 minutes.
- Assemble the burgers with your choice of buns or lettuce wraps, and top with burger sauce, tomatoes, lettuce, and onions as desired.
Storing Suggestion
Store leftover cooked burger patties in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on a skillet before serving.
Cooking Tips
For a juicier burger, consider blending in a tablespoon of Worcestershire sauce with the beef before forming the patties. If you prefer a spicier kick, mix in some chili flakes or a dash of hot sauce.
Serving Suggestions
Serve these smoked burgers with a side of crispy fries or a fresh garden salad. For an extra touch, consider pairing the burgers with a cold beer or a glass of iced tea.
Ingredient Substitutions
If you’re out of ground beef, ground turkey or chicken can be used as a leaner alternative. For a vegetarian option, substitute with a plant-based ground meat product.
Seasonal Variations
In summer, enhance the freshness by adding slices of avocado and grilled pineapple to the burgers. During fall, try topping the burgers with caramelized onions and a slice of cheddar cheese.
Allergen Information
This recipe contains potential allergens such as wheat (in regular buns) and dairy (in cheese). Gluten-free buns and non-dairy cheese alternatives can be used to accommodate dietary restrictions.
FAQ:
Can I make these burgers on a regular grill instead of a smoker?
Yes, you can cook the patties on a regular grill over medium heat, following the same directions for seasoning and cooking times.
How do I know when the burgers are done?
Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130°F, and for well-done, go up to 160°F.
Can I freeze the patties before cooking?
Yes, you can form the patties and freeze them for up to 3 months. Thaw them in the refrigerator before smoking or grilling.
What type of wood chips should I use for smoking?
Hickory or mesquite wood chips are great for a bold flavor, while fruit woods like apple or cherry offer a milder, sweeter taste.
Can I add other toppings?
Absolutely! Feel free to customize your burger with bacon, pickles, jalapeños, or any of your favorite toppings.
How do I prevent the burgers from drying out?
Resting the burgers after cooking helps retain moisture. Also, avoid pressing down on the patties while they cook, as this releases the juices.
Smoked Burgers
Ingredients
- 1 lb ground beef 80/20
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried onion flakes optional
- 1/2 teaspoon dried garlic flakes optional
- buns regular, gluten-free, or lettuce wraps
- slices of cheese dairy or non-dairy
- sliced tomatoes
- sliced red onions
- fresh lettuce
- optional burger sauce
Instructions
- Start by cleaning your smoker and preheating it to 225 degrees F.
- In a bowl, mix the ground beef with salt and pepper, adding onion and garlic flakes if you prefer.
- Shape the beef into 3 equal portions, forming patties about 5-6 ounces each and 3/4 inch thick.
- Make the patties slightly larger than your buns, as they will shrink during cooking. Use your thumb to create a small dimple in the center of each patty to ensure even cooking.
- Sprinkle a bit more salt and pepper on the patties.
- Place the patties in the smoker for about 40-55 minutes, or until they reach an internal temperature that is 10-15 degrees below your target temperature.
- Increase the smoker's temperature to high and sear the burgers for 1-2 minutes per side, or use a gas grill for this step if preferred.
- For cheeseburgers, add cheese during the last 10 minutes of smoking, or place it on the patty after searing.
- Remove the burgers from the grill and let them rest for at least 5 minutes to keep them juicy.
- Assemble your burger with your choice of bun or lettuce wrap, adding burger sauce, tomatoes, lettuce, and onions as desired.
