Getting the right smoke flavor is key to the barbeque hamburger. Unlike a beef brisket, which requires a long slow cooking process to imbue it with the smoky flavor of wood, a burger needs much less time. But to achieve the right kind of smoky flavor, you’ll need more than just gas or charcoal. You’ll need the right technique, too.
A hamburger that’s too dry, or even wet, is a recipe for disaster. And a too-thin patty may shrink on the grill and leave you with a patty that’s overcooked in one spot and undercooked everywhere else. To avoid these pitfalls, the first step is to make sure the meat is cold. This allows the flavors to meld more completely, and it’s easier to form a patty that will hold together and cook evenly.
The next step is to season the burgers generously with kosher salt and fresh cracked pepper. If you’re using a store-bought sauce, be careful to only add it during the last few minutes of grilling. Overdoing it will overwhelm the flavor of the burger.
When the grill is hot, place burgers over direct heat and cook 3-5 minutes on each side for medium rare plus. When the underside is browned with grill marks, remove the burgers from the grill and cover with a thin layer of barbecue sauce. Toast buns if desired and serve. *Use a food thermometer to monitor the temperature of the burgers to ensure they are cooked thoroughly. A burger should read 160 degrees Fahrenheit when done.
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Weber Apple Wood Chips, for Grilling and Smoking, 192 Cu. in
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