These smoke hamburgers were the best hamburgers I’ve ever made!
Smoker at 225 degrees. Used Meat Church’s Holy Cow and Blanco rub. Flipped after 30 minutes, pulled them after 1 hour when temp hit 140-142. Even smoked the buns.
Delicious!!!!
by natenizzle1681
17 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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I’m… I’m not sure if that cow is even dead sir…
But for real, it looks a little raw for my tastes, but of you enjoyed it Coolio! 🙂
I used to be smash burgers only on my blackstone but Traeger burgers are the only way to go now. I will do them at like 190 for an hour super smoke, remove them, then crank it up all the way and cook for like 8-10 minutes each side once the grill is up to temp.
Perfection……
Not a fan of smoked burgers but to each their own
Oh man. You nailed it. Definitely gonna try that.
I mix in blue cheese crumbles with mine sometimes.
But they look great 👍🏻
That’s one thing I never use my Traeger for is burgers 🤷🏻♂️
This is the way.
I’ll be that guy. 160 degrees F is considered the minimum safe temp for ground beef, so that’s the temp that all experts would suggest. If you’re going to eat a burger with an internal temp of 140, just be aware that bacteria thrive in temps from 40 to 140 degrees F, so you’d technically be taking a risk. Even grinding your own meat won’t eliminate the risk, but it should lower it. Not saying you need to get the meat to 160. You could bring it to 140 for 10 mins and probably be fine, but ground beef is a lot more likely to be dangerous than a chunk of steak.
I smoke/super smoke mine for about an hour with whatever seasoning and then finish off on a grill. Won’t do burgers any other way now
Smoked burgers are great. But I don’t finish on a smoker. I’ll smoke at low temp for about an hour to get some flavor then finish on a gas grill to get the crisp/sear on the outside. Best burger I’ve ever made are this way.
When I smoke burgers I pull them around 130 IT and sear in hot cast iron with butter. It’s a game changer. Especially for venison or lean ground beef.
OP confirmed a fucking idiot for using an outdoor oven to make a burger and think it’s good.
That looks like it’s cooked perfect!
Def not a fan
Nothing beats the blkstone or a high temp grill
Dude cook your burger