Burger Help

[bookie]

I've been trying to smoke some burgers. I smoke for about 40 minutes at 215 then finish in a cast iron skillet with butter. My problem is they're dry... real dry. Meat quality was good. Any suggestions for some moistness?
Thanks

 

[gtr]

Go hot and fast - preferably direct. A burger will render out the fat as it cooks - too much so if you cook at too low a temp.

Low and slow is best for big cuts with lots of collagens and marbling like briskets, pork shoulder and chuckies.

 

[LMAJ]

What is the blend you are using?
Are you working it a lot when making the patties?
40 minutes seems like a long time to smoke - even at 215...
I go hot and fast with burgers -

 

[aquablue22]

Min of 20% fat on those burgers and I agree 40 minutes may be a little long. Really your just doing a reverse sear on them but cooking/smoking them too long. IMO I love smoked burger with applewood smoked bacon and a big slice of cheddar!

 

[rondini]

If u insist on low for 40 minutes go for 20 and see what how u like it and work from there.:idea:

 

[Ismellsmoke]

I hate smoked burgers! My Father in Texas wanted to mesquite smoke everything we ate.
His burgers were not dry because they where probably 50/50 and 3" thick.
But I just hated them, his brisket, ribs, seafood and turkey, perfect!
A friend made some smoked sliders with some crazy blend of meats including pork fat that were really good.
Good Luck

 

[HeSmellsLikeSmoke]

Get an instant read thermometer and cook them to the doneness you prefer however long that takes. Might be 15 or 20 minutes.

 

[Nosmo King]

it's a hamburger, let's not over-complicate it.

 

[Jaskew82]

it's a hamburger, let's not over-complicate it.

Agreed.

Typically the hot and fast method is the way to go. If you want smoke, as soon as you get a nice smoke going, throw it on raw at room temp or slightly lower. Use an instant read thermometer, check for desired temp (i recommend 125 - 130) and pull it.

For me, I usually grill at around 500 degrees with 3-5 minutes per side with 80/20 ground mystery meat. I actually don't prefer chuck as it has too much of a steak taste for me. :icon_blush:

 

[Shifty1]

Higher fat content. A little less time and add moisture. Scramble up some egg to mix in and add a little worcestershire.