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Old 09-24-2013, 11:10 AM   #1
Pooky
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Default Smoked Burgers - Advice please

I've got some really nice ground steak from my butcher, the only issue is, it's pretty lean - I reckon 85/15 at the most - Am I asking for trouble if I make some burgers and smoke them? They'll dry out right?

I was thinking of adding in some bacon lardons to bring some fat to the mixture - Will that work?

Any other ideas? I'm a bit late to get back down there to pick up some fattier meat. Could I add butter?
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Old 09-24-2013, 11:13 AM   #2
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Chop up half cooked Bacon and mix in - Mmmmmmm.

Or mix it with raw ground pork or raw ground sausage.....
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Old 09-24-2013, 11:17 AM   #3
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Do a reverse sear just like a good steak with a pat of compound butter or bacon weave on top!
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Old 09-24-2013, 11:20 AM   #4
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Bacon in the burger can't be bad

But, I use 90/10 all of the time and don't have issues with the burgers drying out. I think 85/15 would be fine. But, I don't smoke the burgers until they are done. I'm not sure that would be good. I do a reverse sear and give them some smoke for a while (usually until they hit 120 or so internal temp) and then finish on a hot grill to sear the outside and give them some grill marks and nice color.
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Old 09-24-2013, 11:27 AM   #5
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I did some 90/10 on the Lang recently and they were some of the best burgers I ever made. Wasn't planned, the wife decided she wanted burgers halfway through a brisket since it was hot just put em on. They will be great!
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Old 09-24-2013, 11:34 AM   #6
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Maybe add some beePh bone marrow to the ground beePh.
Never tried it though...idea just popped in my head.
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Old 09-24-2013, 11:47 AM   #7
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You will have dried out burgers if you try to smoke them like you would ribs, brisket, etc. Cook them like you would any other burger. I had my last 1/4 cow burger 90/10 and they were perfectly juicy. If you want some smoke, throw some wood chunks on your charcoal during the cook.
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Old 09-24-2013, 11:51 AM   #8
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Quote:
Originally Posted by legendaryhog View Post
You will have dried out burgers if you try to smoke them like you would ribs, brisket, etc. Cook them like you would any other burger. I had my last 1/4 cow burger 90/10 and they were perfectly juicy. If you want some smoke, throw some wood chunks on your charcoal during the cook.
going to second this notion. we went through a phase where we were having burgers a couple times a week.

a chunk of wood on the coals as you grill will give you all you need.
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Old 09-24-2013, 11:51 AM   #9
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Great advice folks - Going to go for them as they are (to avoid heading out to the store) - Reverse seared over a bit of hickory.

Phubar - That sounds incredible - Might have to plan them that way next time: Beef, bacon, bone marrow - Triple B Burgers!
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Old 09-24-2013, 12:05 PM   #10
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Quote:
Originally Posted by legendaryhog View Post
You will have dried out burgers if you try to smoke them like you would ribs, brisket, etc. Cook them like you would any other burger. I had my last 1/4 cow burger 90/10 and they were perfectly juicy. If you want some smoke, throw some wood chunks on your charcoal during the cook.

You probably smoked them too long or on a temp that's too high IMO...or your burgers are quite thin.
I smoke them on a low temp for about 20 minutes and Phinish on high heat.

Quote:
Originally Posted by Pooky View Post
Great advice folks - Going to go for them as they are (to avoid heading out to the store) - Reverse seared over a bit of hickory.

Phubar - That sounds incredible - Might have to plan them that way next time: Beef, bacon, bone marrow - Triple B Burgers!

Gonna steal this Triple B idea...nice addapting!
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Last edited by Ron_L; 09-24-2013 at 02:38 PM.. Reason: Fixed broken quote
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Old 09-24-2013, 12:42 PM   #11
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My only decision now is whether to make quarter pounders of half pounders? Hmmmm.....
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Old 09-24-2013, 01:20 PM   #12
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1/2 is the only way to go unless it's on a griddle, IMO.
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Old 09-24-2013, 01:25 PM   #13
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Quote:
Originally Posted by Pooky View Post
My only decision now is whether to make quarter pounders of half pounders? Hmmmm.....
Don't forget about the 1/3 pounder option
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Old 09-24-2013, 01:38 PM   #14
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Can't beat a 1/3 pounder "inside out bacon cheese burger" smoked 15-20 min and then seared on Grill Grates. Our family won't eat burgers anywhere else but at home. None can compare.
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Old 09-24-2013, 01:48 PM   #15
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Mix in some fatty ground brisket point.
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