Teach you how to easily take you to the next level using the Pelit smokers in your backyard. Using an 80/20 mixture of ground beef ensures that each patty contains juicy. Get ready to wow with these next level of smoking burgers of your family and friends that are juicy, tasteful and oh-delicious.
Try to use Bang Bang sauce Or ours Crazy better come back sauce As your main gem. Holy um!
Why our recipes
- Our Pitmaster will teach you how to easily take your burgers to the next level using a pelit smoker.
- This method can be used with your personal favorite burger mixture, or can make some fun addition to our recipe.
Chef Kayet is our resident Pitmaster smoking specialist. His love for grilling and smoking does not know any limits with the entire collection of smokers in his backyard. With its instructions, you will cook the most tasteful smoking burgers at any time. The years of experience of achieving perfect smoke make this recipe completely foolish.
The notes of the element
- Gound beef: Go for an 80/20 mixture. Fat is flavored and it helps keep the burger juice. If you use a 90/10 fat beef, add one tablespoon chopped cheese or one tablespoon of soft butter to keep it moist.
- Egg: To ensure that your patty is in the form of a grill, it helps to bind everything together.
- Warstershire sauce: Splash adds to everything.
- Salt and black pepper: Required for the smell. You've got that beef salt!
- Garlic powder and onion powder: More taste. Don't be stupid!
Ad-in of fun
Finely chop Your smoked burgers can be taken to the next level. Be careful not to overcome it! Aim 1/4 cup of Ad-in per Ground BeefThe Too much patty can be separated, so balance it to maintain the size and texture of that perfect burger.
Pelit recommendation
Hiccup: A classic choice that provides a strong, smoker taste. Suitable for those who like the taste of deep campfire.
Cherry: Something sweet and fruit taste to your burger. It also gives the meat a beautiful mahogany color.
Peck: The beef is surprisingly associated with the taste of nuts. It is a bit lighter than Hikari but still full of character.
Oak: A versatile wood that provides a medium smoker taste. It is a great choice that complements the beef without excessive energy.
Red
If your smoked burgers bring red color, you will not be disappointed when using cherry wood. This is not a sign that they have been cooked under. How they are about to be! The red color comes from the smoking process, where the wood provides the color of the meat through smoke. This is a beautiful index of a good smoking burger.
Patti signing
Is shrinking! To ensure that your burgers fit perfectly to your bun, do not notice your patty around 1/2 inches wide around. It gives you a perfect sized patty that fills the bun from the edge to the edge of the inevitable shrink during cooking. Some extra width now means a perfect fit after that!
Time of smoking and tempo
For smoke burgers, it is about to hit the correct interior temperature. In the United States, burgers are safe to cook up to medium, but keep in mind that recommendations in other places may be different. Since we cannot give the right cooking time due to the changes in the smoker and the weather conditions, it is important to use temperature investigations or instant-paid thermometers to ensure accuracy.
Medium: It gives you the perfect juicy center which is somewhat pink. For the best results, remove the burgers from the smoker to reach 140 degrees Fahrenheit and let them rest for 5 minutes. At this time, the temperature will rise to 145 degrees Fahrenheit.
The medium is good: For those who only like a hint of pink, notice for the internal temperature of 150 degrees Fahrenheit and the burgers rest until the burgers reach Fahrenheit. It usually requires an additional 1 to 2 minutes per side than medium.
Well: For a full cooked burger without any traces of pink, cook at 160 degrees Fahrenheit or more internal temperatures. Be aware that well -done burgers can be less juicy and somewhat dry then go for it if you like it! This means usually about 8 minutes per side.
Storage and re -heating
Fridge Pattis cooked in an airtight container. They will be good up to 3 days.
Again Pattis in a hot skillet for about 2-3 minutes per side until hot.
