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Mess Hall Talk about food. Recipes, grilling, dehydrating, smoking, and BBQs.

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Old 10-25-2018, 09:16 AM   #1
Hunter07
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Thumbs up Smoked Hamburgers

Most everybody likes a good, grilled burger. If you've never had a SMOKED burger, IMO, you're missing out!

The past two family gatherings, I've made smoked hamburgers and they were a huge hit.

I use either the 73/27 or 80/20 ground chuck. I'll buy a 10 lb. tube and divide it up into 4 'chunks' (roughly 2 1/2 lbs....easier to mix in the following ingredients).

Other ingredients that I use:
2 boxes of Lipton Onion Soup Mix (1 packet per 2 1/2 lb chunk of burger).
4 eggs (1 egg per 2 1/2 lb chunk of burger).
8 tbsp of McCormick's 'Sweet & Smoky Rub' (2 tbsp per 2 1/2 lb chunk).

Mix thoroughly!

I make a 'ball' of hamburger a little bigger than the size of a baseball and flatten it until it's about 1" thick. You should be able to get 20-26 burgers from 9-10 lbs of hamburger.

I set my smoker (Masterbuilt MES 30, electric smoker), to 250 degrees and the timer for 2 hours (includes roughly 30 minutes to warm it up to smoking temp). I use Mesquite wood chips (1 'load' in the chip tray), and smoke the burgers for 1 - 1 1/2 hours (depending on whether guests want them medium rare or well done).

If guests want cheese on their burgers, I'll add a slice about 10 minutes before pulling their burgers out.
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Old 10-25-2018, 10:18 AM   #2
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Local meat market/BBQ joint puts 100 in the smoker & they are gone before noon. Your salt load is way to high in your mix!
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Old 10-25-2018, 04:30 PM   #3
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I'll take two please...
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Old 10-25-2018, 06:39 PM   #4
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Quote:
Originally Posted by Hunter07 View Post
Most everybody likes a good, grilled burger. If you've never had a SMOKED burger, IMO, you're missing out!

The past two family gatherings, I've made smoked hamburgers and they were a huge hit.

I use either the 73/27 or 80/20 ground chuck. I'll buy a 10 lb. tube and divide it up into 4 'chunks' (roughly 2 1/2 lbs....easier to mix in the following ingredients).

Other ingredients that I use:
2 boxes of Lipton Onion Soup Mix (1 packet per 2 1/2 lb chunk of burger).
4 eggs (1 egg per 2 1/2 lb chunk of burger).
8 tbsp of McCormick's 'Sweet & Smoky Rub' (2 tbsp per 2 1/2 lb chunk).

Mix thoroughly!

I make a 'ball' of hamburger a little bigger than the size of a baseball and flatten it until it's about 1" thick. You should be able to get 20-26 burgers from 9-10 lbs of hamburger.

I set my smoker (Masterbuilt MES 30, electric smoker), to 250 degrees and the timer for 2 hours (includes roughly 30 minutes to warm it up to smoking temp). I use Mesquite wood chips (1 'load' in the chip tray), and smoke the burgers for 1 - 1 1/2 hours (depending on whether guests want them medium rare or well done).

If guests want cheese on their burgers, I'll add a slice about 10 minutes before pulling their burgers out.
Sounds really good.

Brian
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Old 10-28-2018, 02:16 AM   #5
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Sounds really good.
Damn good!
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Old 10-28-2018, 02:18 AM   #6
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I'll take two please...
Lemme know when you get to south central MN!
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Old 10-28-2018, 02:22 AM   #7
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Originally Posted by baboon View Post
Your salt load is way to high in your mix!
I 'lighten up' on commercially bought rubs when using them

As far as the rest of the meats in my smoker....... My Cardiologist would most likely agree with you.
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Old 10-28-2018, 03:47 AM   #8
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Sounds good Hunter. When you get ready to put the burgers on push down in their center making like a bowl with a spoon or your finger. Just watched that on a cooking show and it helps to keep the juices in the burgers as it cooks and expands.
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Old 10-28-2018, 04:59 AM   #9
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Lemme know when you get to south central MN!



......
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Old 11-17-2018, 03:35 PM   #10
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4th is correct on the finger or thumb in the center.
They cook more evenly and thoroughly that way.
And I fork a steak for basically the same reason.
Do you guys use the Montreal seasoning on the steaks?
Sear both sides and then cover with foil to hold in the flavor and juices.
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Old 11-17-2018, 08:28 PM   #11
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Quote:
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4 eggs (1 egg per 2 1/2 lb chunk of burger).
Quote:
Originally Posted by baboon View Post
Your salt load is way to high in your mix!
Yea, salt's too high and not enough egg.
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