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Turn the grill up to high and allow it to reach at least 425°F. Place the smoked burgers on the rack over the open flame and sear for several minutes a side. After flipping, add cheese if you are wanting a cheeseburger. This will raise the internal temperature the remaining 15°F to your desired doneness.

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So for medium smoked burgers, you'll add the buns (inside facing down) directly onto the grill grates and add cheddar cheese on top of the still-smoking burgers when the temperature of the patties measure about 135 degrees F internally. From this point, you'll smoke them another 15-20 minutes, with cheese on top, until the next step..

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To make smoked burgers: Set up/preheat your smoker to 225°F. Make your burger patties by measuring 8 oz. of ground beef per burger. Then shape the ground beef into about ½-inch thick patties. (Don't worry about making the patties too thick, as they'll generally shrink while they cook.)

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Instructions. Place the ground beef into a large bowl. Make 4 meat patties with each being 4 inches in diameter and 1 inch thick. Season both sides of the patty with salt and pepper. Don't be stingy with the seasoning. Arrange the burger in a nice and well-spaced manner onto a wire rack. Preheat the smoker to 225F.

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Place directly on the grill grates and close the lid. Let smoke at 225 degrees F. until you reach your desired doneness (135-140 degrees F. for medium-rare). If you are making a cheese burger place some cheese on top of your patty for the last 10 minutes or so of smoking time. Let those burgers rest a bit.

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Instructions. Preheat the smoker for at least 10 minutes at 225°F. Season ground beef with salt and pepper. Shape ground beef into 4 patties about 1/2 inch larger in diameter than burger buns. Place seasoned patties on the smoker for up to 1 hour or until internal temperature of the burger patty reaches 120°F.

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Step 2: Spoon in a few tablespoons of sauteed vegetables and/or shredded onto the centers of half of the hamburger patties. Step 3: Using your hands, place the extra patties on top and seal up the edges of the burger to encase all of the stuffing.

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The brisket spring rolls, filled and fried with 12-hour beer braised meat, smoked bacon & cheese, are beautiful; the smoked pork taco, too, with its 12-hour smoked pork shoulder, will leave a.

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Add the burgers to the smoker and cook for 70-80 minutes or until the burgers reach an internal temperature of 140ºF. Once there, continue cooking for 12 minutes.*. Add the cheddar slices on top of the burgers and smoke for an additional 3-5 minutes to melt. Serve with toasted buns, smoked or candied bacon (recipe below), fried eggs, or your.

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Preheat. Preheat the smoker to 225 degrees F. My preferred wood for smoked hamburgers is hickory. It's strong enough to give you good smoke flavor in the limited time that the burgers will be exposed to smoke. Prep. Press the meat into patties, working the meat as little as possible.

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For a Traeger grill, prep the smoker as directed for the smoke setting, around 225 degrees. Smoke the burgers as directed. When ready to finish, remove the burgers from the pellet grill and adjust the heat to the sear setting. Quickly sear the thick patties, if desired, and add the cheese on top to melt just to finish.

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Prep Smoker - Preheat your smoker to 325 degrees. Make Patties - Combine the beef, egg, salt and pepper. Form four patties. Smoke - Place the patties on the preheated smoker for 30 minutes or until the internal temperature reaches 160 degrees Fahrenheit. Remove the patties and don't forget to toast the buns.

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The hardest part about this recipe is the waiting. I am used to burgers taking about 10-12 minutes to cook on a hot charcoal grill. It turns out that it takes about two hours to fully cook a large smoked burger at 180F!. Because I was using pre-ground meat and I had no idea how high the bacteria count was these burgers need to cook to an internal temperature of 160F.

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Sprinkle salt, pepper, and garlic powder evenly over both sides of the burgers. Carefully place the burgers on the grill/smoker and close the lid. Let them smoke for about 30 minutes or until they reach an internal temperature of 125 degrees F. as measured by an instant-read meat thermometer.

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Make The Burgers: In a large bowl, add 1 lb of lean ground beef. Use your fingers to poke holes into and break up the beef. Add 1 large egg, 1 /2 tablespoon coarse ground black pepper, 1/2 tablespoon garlic powder, and 1 teaspoon coarse kosher salt, then fold in the egg and seasonings gently until combined.

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Combine ground sirloin, onion, grill seasoning, liquid smoke, Worcestershire sauce, garlic, adobo sauce, and chipotle pepper in a large bowl. Form the mixture into 6 patties. Season with salt and pepper. Place burgers on preheated grill and cook until no longer pink in the center. An instant-read thermometer inserted into the center should read.