Smoked Burgers

Smoked Burgers

1 lb ground beef

Cheese ( optional)

Burger Rolls

Condiments for the Burger – whatever your preference is: Mayo, Mustard, Ketchup, Lettuce, Tomatoes, Onions, Pickles etc

Directions:

Divide Ground Beef into 4 equal portions and form 4 burger patties. Once the patties are shaped make an indentation in the middle. I use my finger and just poke it a little. That will ensure even cooking and the burgers will not end up dome shaped. Spray the rack you’ll use for the burgers with non-stick cooking spray. It will help the meat not to stick as well as make it ease to clean and easy cleaning.

Preheat your smoker to 225 degrees. Leave the vent 3/4 open so the smoke and the air can circulate properly. Once the smoker has reached the desired temperature follow the directions. We have a Masterbuild Electric Smoker and have to add liquid The liquid helps the meat stay nice and moist while smoking. We usually add a can of beer in an aluminum pan that we can just throw out after. It’s easy and works great. Once the liquid is added the rack with the meat is placed in the pre-heated smoker. We then add the wood chips. My family loves Pecan or Beech Wood for this recipe. We like our Burgers medium so we cook them to about 140 degrees F. Since we like Cheese we put that on the Burger Patties just before the Burgers are done. The cheese usually melts within 5 minutes or so.  You have to use a good thermometer and check the internal  temperature of the meat to cook it to your liking. Our Burgers usually take about 1 1/2 before they are ready to eat.