Smoking Cheeseburgers: How Long Should You Smoke Them?

Smoking burgers is a great way to add a new level of flavour and dimension to your meal. The process is simple: season, smoke, sear, and serve. But how long does it take to smoke cheeseburgers?

The time it takes to smoke a cheeseburger depends on the thickness of the patty, the desired level of doneness, and the temperature of the smoker. For a rare burger, smoke at 225 degrees Fahrenheit for about an hour. For a medium-rare burger, smoke for 65 minutes, and for a medium burger, smoke for 70 minutes. If you prefer your burger medium-well, smoke for 75 minutes, and for a well-done burger, smoke for 90 minutes.

It's important to note that smoking causes a chemical reaction in the meat, turning it slightly pink. Therefore, you should rely on a meat thermometer to check the doneness of your burger, rather than visual clues.

How to prep the meat

Choosing the Meat

When choosing the meat for your smoked cheeseburgers, opt for ground beef with a decent fat content. The fat will help keep the burgers moist and juicy, so go for a ratio of at least 15% fat or even 20% if you want them extra juicy.

Forming the Patties

Take your ground beef and gently shape it into four equal-sized patties. Each patty should be about half an inch thick and wider than your chosen buns to accommodate for shrinkage. You can use a burger press or your hands to form the patties, but try to handle the meat as little as possible to prevent the burgers from becoming dense.

Seasoning

Once you've formed your patties, it's time to season them. Be generous with your seasoning, using salt and pepper on both sides of the patties. You can also experiment with other seasonings like garlic powder, cayenne, or Worcestershire sauce. Just remember not to add salt while you're still forming the patties, as this will draw out moisture and make them dry.

Thumbprint

Before placing your patties on the racks, make a thumbprint indent in the centre of each one. This will prevent the burgers from puffing up and help them hold their shape during cooking.

Wood Chips

The type of wood chips you use will depend on your personal preference and what's available to you. Common options include Hickory, Oak, Mesquite, Pecan, Apple, and Cherry. You can also combine different types of wood chips for extra flavour.

How to season the meat

The key to a great hamburger is the right mix of ground beef. When buying from a grocery store, opt for meat that was ground in-house on the same day, with a minimum of 85% meat and 15% fat. If you want a juicier burger, go for 80% meat and 20% fat.

When it comes to seasoning, there are a few options. You can use a pre-made beef rub, or make your own by mixing equal parts salt, pepper, and garlic powder. Season the outside of the burgers on both sides generously with your chosen seasoning.

If you want to get creative, you can try seasoning the meat with salt, pepper, cayenne, and Worcestershire sauce, or add chopped jalapenos or green chiles to the ground beef mixture for a spicy kick.

Remember, when adding salt to the patties, it's best to do this just before placing them in the smoker, as salt will draw out moisture and make your burgers dry if added too early.

How to smoke the meat

Smoking your cheeseburger meat is a great way to add flavour and texture to your burgers. Here is a step-by-step guide to smoking the meat for your cheeseburgers.

Preheat the Smoker

Firstly, preheat your smoker to 225 degrees Fahrenheit. This is the ideal temperature for smoking burgers. You can use a traditional smoker or an electric smoker, depending on your preference. For the wood pellets, it is recommended to use hickory, which has a strong flavour. However, you can also use oak or mesquite, depending on your preference.

Prepare the Meat

For the ground beef, use a grade with a fat content of between 15-20% to ensure your burgers remain juicy. You can either buy pre-made patties or make them yourself. If making them, form the ground beef into balls and then press them into patties, working the meat as little as possible. Aim for a thickness of about 1/2 inch, and a diameter of 3/4 inch to 1 inch. The patties will shrink during smoking, so make them slightly larger than your buns.

Seasoning

Before placing the meat on the grill, season the patties. You can use salt and pepper, or a specific beef rub. If you are using a beef rub, use equal parts salt, pepper, and garlic powder.

Smoking

Once the grill is preheated, place the burgers on the grates and close the lid. It is important to leave the lid closed for at least one hour of continuous smoking. The amount of time it takes to smoke the burgers depends on the thickness of the patties, the diameter, the temperature of the smoker, and the type of meat used. For a medium-rare burger, smoke the patties for around one hour, or until the internal temperature reaches 135 degrees Fahrenheit.

Sear and Serve

After smoking, increase the temperature of your smoker to around 400 degrees Fahrenheit. Sear the patties for 2-3 minutes on each side. You can add cheese after the first flip. Sear until the meat reaches a final internal temperature of 165 degrees Fahrenheit. Remove the patties from the grill and place the buns on the grill to toast. Assemble your cheeseburgers and serve with your desired toppings and condiments.

How long to smoke the meat for

Smoking burgers is a great way to add flavour and moisture to your meat. The time it takes to smoke a burger depends on a few factors, including the thickness of the patty, the desired level of doneness, and the temperature of your smoker.

For a quarter-pound patty, it will take around 60-90 minutes to smoke at 225°F. If you are cooking at a higher temperature of 325°F, it will take around 30 minutes. These timings will vary depending on how thick your patties are and how well done you like your burgers. For a rare burger, smoke at 225°F for about 60 minutes, or for a medium-rare burger, smoke for 65 minutes. If you prefer your burgers medium, allow them to smoke for 70 minutes, and for medium-well, smoke for 75 minutes. Well-done burgers will need the full 90 minutes in the smoker.

It's important to note that smoking times may also be affected by external factors such as wind, so be sure to keep an eye on your burgers and use a meat thermometer to check their internal temperature.

Once your burgers have reached the desired internal temperature, it's time to sear. Increase the temperature of your smoker to around 400°F and sear the patties for 2-3 minutes on each side. This step will give your burgers a crispy exterior and help melt any cheese you choose to add.

How to assemble the cheeseburger

Now that you've smoked your cheeseburger patties to perfection, it's time to assemble the cheeseburgers! Here's a step-by-step guide:

Step 1: Prepare the Buns

Brush some melted butter onto the insides of your hamburger buns. Place the buns on a grill or griddle, cut side down, and toast them for about a minute. This will add a nice crunch and flavour to your cheeseburger.

Step 2: Place the Cheeseburger Patty

Take your smoked cheeseburger patty and place it on the bottom bun. If you've followed the smoking instructions, your patty should be cooked to perfection with melted cheese on top.

Step 3: Add Toppings

This is where you can get creative and customise your cheeseburger. Classic toppings include sliced tomatoes, onions, pickles, and lettuce. You can also add some condiments like ketchup, mustard, or mayonnaise. Feel free to experiment with different combinations to find your favourite!

Step 4: Crown it with the Top Bun

Place the top bun over the toppings to complete your cheeseburger. You can also butter and toast the top bun, if desired.

Step 5: Enjoy Your Cheeseburger!

Take a bite and savour the juicy, smoky flavours of your freshly assembled cheeseburger! Don't forget to serve it with some crispy, golden fries and a refreshing drink on the side.

Frequently asked questions