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

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Old 09-21-2022, 10:28 PM   #1
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Join Date: Mar 2006
Posts: 62,985
Default Smoked Burgers with Coffee Barbecue Sauce Recipe

One of the best burgers I've ever made following this recipe. I used lacto-fermented onions I recently made instead of their pickled onions. Plus, I sprinkled some Trader Joes BBQ rub on them before cooking. It is a coffee based rub, so went right along with the flavor profile.

Cooked on an offset smoker with mesquite and charcoal to 145 internal, then put grates in the firebox and flame seared to 160, top and bottom, then melted the cheese on them.

My burgers were 1/2 lbs each. I got 2 lbs. 80/20 chuck from the butcher and divided it up into four burgers.

This is a blue ribbon recipe, for sure.


"The truly dangerous man dresses inconspicuously and is soft- spoken. He walks away from most confrontations. The only time you learn that the truly dangerous man is mad at you is a split second before you die, for he never fights. He only kills. The truly dangerous man knows that fighting is what children do and killing is what men do." - Charley Reese 1986
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Old 09-22-2022, 02:36 PM   #2
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Join Date: Oct 2014
Posts: 382

I think I'm giving this one a try.
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Old 09-23-2022, 01:13 PM   #3
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Join Date: Feb 2010
Location: Out by the lake in central Texas
Posts: 17,206

I have a hamburger press that is adjustable for the weight of the buyers it makes. When I first got it I was making some fat patties. The problem to me was fat patties were never seasoned right. To much on the outside to little on the inside.

Over the years at work I started out on an electric patty machine that made 1/4 pound patties & 1/3 pound hamburger steaks. The 1/3 pound was as heavy as it could make due to the tickness of the molding plate. Those 1/4 patties to seasoning just right. I hate a burger that I need to salt & pepper the inside to because it was either never done or just to fat.
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Old 09-23-2022, 02:07 PM   #4
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Pressing them down in the middle makes it work. While it is smoking at the lower temp (I had my smoker box at 300, so it wasn't that low), the fat pooled in the middle and soaked into the patty, taking the seasoning in with it.

Then, when I took them off the smoker side and put them on the grates in the firebox, I flipped the concave part down which caused a little flame up and helped sear the outside. When I flipped them over for the final sear, after they were done, I moved them from over the fire, put the cheese on them and the cheese stayed on patty, in that concave area instead of melting and completely dripping off it.

Working the ground meat too much causes it to become too dense when it cooks. I try to work it just enough to form the patty and still hold together without falling apart.
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