Smokin’ Hamburgers

Every now and then we get a craving for rich, smokey flavor. To satisfy it we go right to the source.

About a year ago we started experimenting with wood chips for smoking meat on the grill. We have only done it a handful of times. But each time it knocked the meal out of the park.

Here we have some hickory chips that are ready to use.

Here we have some hickory chips that are ready to use.

We’ve seen all sorts of wood flavors at different stores. They have a couple at Lowes and Home Depot like hickory, apple and mesquite.

We went with the hickory, figgering they would be the most versatile. We were right.

The two best things we have smoked so far have been pork chops and hamburgers. Today we’re going to talk about the latter.

Even though smoking the meat provides it with plenty of flavor, we still added Worcestershire sauce, black pepper and sea salt.

Even though smoking the meat provides it with plenty of flavor, we still added Worcestershire sauce, black pepper and sea salt.

Here’s the deal. The night before you are going to use your wood chips you need to something very important: SOAK THEM IN WATER. If you can’t soak them overnight they need at least 2 to 3 hours.

Then just go about your business like you always do when you make hamburgers. For us is goes: defrost the meat, spice the meat, roll the meat, light the grill and clean the grate.

Before you plop your patties on the grill, grab your wood chips and sprinkle them on the hot coals. Let them marinate on the grill for a minute or two.

You should now see a healthy plume of smoke billowing out.

You should now see a healthy plume of smoke billowing out.

For hamburgers that are 3/4 inch thick, you should grill them for about 4 minutes on each side. Be creative with your toppings. If you are drawing a blank, check out Feaston’s tips for making great burgs.

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