Since we are adding cheese to the patties, we are going to continue to smoke the patties for a little bit longer in order to get some nice and melted cheese. At most, it will take 90 minutes until finished. Again, this can take about an hour of smoking until the food is finished or more if you don’t want a rare burger. Once the internal temperature reaches anywhere between 150F-160F, the burgers are finished. They are incredible! What Temp Are Smoked Burgers Done? Give my amazing smoked beef back ribs a try. How about trying other beef recipes such as smoked beef brisket which comes out super tender and delicious! Or check out my fan favorite smoked corned beef. Want to try other smoked recipes? Check out this tender and juicy smoked chicken breast. Since we are using 2 pounds of ground beef for this recipe, smoking will take anywhere between 60-90 minutes and smoked at a temperature of 225F. The time it takes will vary depending on the thickness of the burger you are using.įor example, third-pound patties you have to smoke them between 300-320F for about 40 minutes and are finished when burger temp reaches 160F. An hour in the smoker should give you a rare smoked burger. If you are using a quarter-pound patty, it should take around 60-90 minutes until the burgers are done. If you wish to get the best results, be sure to check out the measurements of each ingredient for the recipe down below. Once the burgers are done cooking, add some toppings such as onions, tomatoes, lettuce, and your favorite condiment(s) to add some extra flavor. You can’t forget about the toppings either. Don’t only butter one side, butter the entire bun. Be sure to generously butter the buns as well. This will add a nice little crunch to the bite. Once done, put the patties onto some buttered and toasted buns. Then put them in your smoker along with some of your favorite food chips.īefore they are done, place some cheese on them and cook them for a little bit longer. All you have to do is prepare some beef patties and season them generously with salt and pepper. After all, nothing beats a good smoked burgers on a hot summer day. These can be perfect for a summer cookout as my wife and kids love it when I do this. Of course, you can make this during any time of the year. Obviously, I was looking to make burgers on a fall day and came across this smoked burgers recipe. Something about the taste of a burger combined with the atmosphere of fall weather seems so right to me. The USDA recommends all burgers be brought to an internal temperature of 160º F to maximize food safety.ĭepending on the thickness and density of your patty as well as the temperature of your grill, this could take different amounts of time. A meat thermometer is a convenient option to make sure you hit your desired temperature.SFor some odd reason, I love making burgers in the fall. These are the internal temperatures Simply Recipes recommends: The key to grilling your burger to satisfaction is bringing it to the right internal temperature, whether you're grilling with charcoal, propane or an electric grill. Grilling tips: 5 things to know for grilling the perfect, juicy burger on a propane grill How long does it take to grill burgers? How long should you grill chicken?: Here's how to get the best, safest results cooking chicken breasts Once you have your patties formed and your grill pre-heated (more on lighting a charcoal grill below), it’s time to get grilling. Whatever your reason for grilling, we’re here to help you get it right. coli, according to the Food Authority of New South Wales, so it’s important to get your patties thoroughly cooked. Raw meats can contain harmful bacteria such as Salmonella, Listeria, Campylobacter and E. Regardless, it’s important to know how long you’re supposed to grill your burgers, particularly if this is your first time grilling. Or, maybe you’re in no hurry at all on a beautiful day and just feel like grilling some hamburgers for dinner. Maybe it’s the Fourth of July, and you’re rushing to get the patties cooked before the fireworks show begins.
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