Just something about Smoked Hamburgers… they are juicy, smoky and oh so delicious!
For this Smoked Hamburgers recipe I’m starting with a couple pounds of left over Wagyu Brisket trimmings that I save from competitions and mixing it with equal parts sirloin steak. Wagyu is heavily marbled beef and is jam packed with extra rich flavor.
I grind the brisket and sirloin separately and then mix the two together creating a Wagyu blend. It’s has all the marbling of a fatty brisket point and the ground sirloin balances out the lean portion making for a special burger. Of course everyone doesn’t have wagyu brisket trimmings in the freezer, but you can duplicate this recipe with a mixture of chuck and sirloin. Grind it yourself at home or ask the butcher for a couple pounds of each and mix them together.
Once the meat is combined, separate it into 12oz portions and form the burger patties by hand. These are XXL burgers, but trust me they’ll cook down on the grill. Place the burgers on a wax paper lined sheet pan and stick them in the freezer for about an hour to firm.
Instead of high heat searing these Smoked Hamburgers, I’m firing up my Big Green Egg for some indirect smoking. You can use any grill set up for indirect heat just run the temp at 275 degrees.
Also they wouldn’t be a “Smokehouse Burger” without adding a little wood to the fire. Place 2-3 chunks of good hickory wood on the hot coals for smoke flavor.
The only seasoning I use is a mixture of Salt, Black Pepper, and Garlic (my Killer Hogs AP Rub). I want the meat to be the star, but you can use any All Purpose seasonings you like. Season each side of the burgers lightly and they’re ready for the grill.
Place the burgers on the grill and let them cook for 20-30 minutes. This is the perfect time to caramelize some onions and mushrooms and put together a Homemade steak sauce for a quick glaze.
Steak Sauce
4oz Water
4oz Balsamic Vinegar
2oz Worcestershire Sauce
2oz Heinz Ketchup
2oz Brown or Dijon Mustard
2 Tablespoons Brown Sugar
2 Tablespoons Orange Juice
2 Tablespoons chopped raisins
1 Tablespoon Heinz Chili Sauce
1 Tablespoon Hot Sauce
1 Tablespoon minced onion
1 Tablespoon salted butter
3 cloves minced garlic
1 teaspoon salt
½ teaspoon black pepper
pinch of crushed red pepper flakes
Melt butter in a small sauce pot over medium heat. Add the onion and garlic, sauté for 1-2 minutes. Add the remaining ingredients while stirring and bring to a boil. Lower the heat to a simmer and continue to cook for 10-15 minutes stirring occasionally. Strain sauce and pour into a jar for storage.
Slice a medium size sweet onion into thin strips and heat 1 TBS of olive oil in a sauté’ pan over medium heat. Add the onions to the pan and season with a pinch of salt. Cook the onions for 15 minutes stirring occasionally until they reach a golden color. Add 8oz of sliced portabella mushrooms to the pan and continue to cook until the mushrooms are soft.
Flip the Smoked Hamburgers after 20-30 minutes and continue to cook until the internal temperature reaches 140 degrees.
Brush each burger with the steak sauce and close the lid for a couple minutes.
Top each Smoked Hamburgers with the onion/mushroom mixture and a slice of Swiss cheese. Let the cheese melt for about 30 seconds and remove the burgers from the grill.
To assemble the burgers slice Kaiser Rolls in half and spread Roasted Garlic Mayo on both sides of the bread.
Roasted Garlic Mayo
1 cup Mayonnaise
6 cloves roasted garlic, smashed
1/2 Tablespoon lemon juice
Salt and Black Pepper to taste
Combine the ingredients and store in an airtight container in the refrigerator until ready to serve.
Place a burger patty on the bun, top with a couple slices of crispy bacon, and serve.
These Smoke House Burgers are incredible; the meat is extra juicy and the texture is amazing. The hickory flavor comes through in every bite and mushrooms and onions put it over the top. You have to try this recipe!
Print
Melt butter in a small sauce pot over medium heat. Add the onion and garlic, sauté for 1-2 minutes. Add the remaining ingredients while stirring and bring to a boil. Lower the heat to a simmer and continue to cook for 10-15 minutes stirring occasionally. Strain sauce and pour into a jar for storage.
Roasted Garlic Mayo
1 cup Mayonnaise
6 cloves roasted garlic, smashed
1/2 Tablespoon lemon juice
Salt and Black Pepper to taste
Combine the ingredients and store in an airtight container in the refrigerator until ready to serve.
Instructions
Combine Ground Brisket and Ground Sirloin in a large bowl and hand form into 12oz patties.
Place burgers in freezer for 1 hour to firm.
Prepare Big Green Egg or other grill for indirect cooking at 275⁰ add chunks of hickory wood to coals for smoke flavor.
Caramelize onions with 1 Tablespoon of olive oil in a small sauté pan over medium heat for 15 minutes add mushrooms and continue to cook for 4-5 minutes until mushrooms soften.
Season each burger on both sides with Killer Hogs AP rub or your favorite all-purpose seasoning.
Place burgers on cooking grate and smoke for 30 minutes.
Flip burgers and continue to cook until internal temperature reaches 140⁰
Brush Steak Sauce on top of each burger and cook for 1-2 minutes.
Top each burger with mushrooms/onion mixture and a slice of Swiss cheese, cook for 30-45 seconds to melt cheese.
To assemble burger, split a Kaiser Roll and smear Roasted Garlic Mayo on top and bottom.
Place burger patty on the bottom half of each roll and top with 2 slices of bacon, the top half of the Kaiser roll, and serve.
I’m trying these tonight. Big fan of everything you put on here. Hope to be able to get a hello when you come to Collinsville, IL this year. Thanks for all the recipes and tips.
Hi Malcom! I love watching you perform your art of cooking. I am super pumped to try these smoke house burgers on my Big Green Egg. I do have a question, though. I’ve always seasoned the meat for burgers before I form them into patties. I’ve read (and experienced) that my traditionally grilled, ground beef burgers are much juicer that way than if I season the outside of them. However, you season the outside of yours, and they are juicy. Have you ever played around with adding the seasonings before forming patties? How do you feel about the two approaches? Your videos and website are great. Please keep up the good work!
This recipe has set the standard for our family in cooking burgers. It is our second time using this recipe. Instead of using hickory we used oak this time. Who says you can’t BBQ in an Indiana winter. Happy Holidays to you and your family. Thank you for sharing your passion with us.
Hello Malcolm. I love your website and YouTube channel. I’m looking at giving these burgers ago. I will be buying the meat from our local butcher. As a guess, do you know what the meat to fat ratio was for your burgers? Or what ratio would you recommend? I’m thinking of getting 80% meat to 20% fat. I’ll also be cooking the burgers to about 165°.
I made this recipe Saturday and it was over the top delicious. I did it almost 100% exactly the same. I used less balsamic for the steak sauce (2.5 oz versus 4) and 3 tablespoons brown sugar (instead of 2) and was pleased with the results. The garlic mayo is off the charts. This was the first time I smoked burgers low and slow and it won’t be the last. I love watching and learning from your videos. You are so interesting to watch and explain everything so perfectly and your recipes are awesome. Thanks so much for all you do.
I grind the brisket and sirloin separately and then mix the two together creating a Wagyu blend. It’s has all the marbling of a fatty brisket point and the ground sirloin balances out the lean portion making for a special burger. Of course everyone doesn’t have wagyu brisket trimmings in the freezer, but you can duplicate this recipe with a mixture of chuck and sirloin. Grind it yourself at home or ask the butcher for a couple pounds of each and mix them together.
Once the meat is combined, separate it into 12oz portions and form the burger patties by hand. These are XXL burgers, but trust me they’ll cook down on the grill. Place the burgers on a wax paper lined sheet pan and stick them in the freezer for about an hour to firm.
Instead of high heat searing these Smoked Hamburgers, I’m firing up my Big Green Egg for some indirect smoking. You can use any grill set up for indirect heat just run the temp at 275 degrees.
Also they wouldn’t be a “Smokehouse Burger” without adding a little wood to the fire. Place 2-3 chunks of good hickory wood on the hot coals for smoke flavor.
The only seasoning I use is a mixture of Salt, Black Pepper, and Garlic (my Killer Hogs AP Rub). I want the meat to be the star, but you can use any All Purpose seasonings you like. Season each side of the burgers lightly and they’re ready for the grill.
Place the burgers on the grill and let them cook for 20-30 minutes. This is the perfect time to caramelize some onions and mushrooms and put together a Homemade steak sauce for a quick glaze.
Steak Sauce
Flip the Smoked Hamburgers after 20-30 minutes and continue to cook until the internal temperature reaches 140 degrees.
Brush each burger with the steak sauce and close the lid for a couple minutes.
Top each Smoked Hamburgers with the onion/mushroom mixture and a slice of Swiss cheese. Let the cheese melt for about 30 seconds and remove the burgers from the grill.
To assemble the burgers slice Kaiser Rolls in half and spread Roasted Garlic Mayo on both sides of the bread.
Roasted Garlic Mayo
Place a burger patty on the bun, top with a couple slices of crispy bacon, and serve.
These Smoke House Burgers are incredible; the meat is extra juicy and the texture is amazing. The hickory flavor comes through in every bite and mushrooms and onions put it over the top. You have to try this recipe!
Print
Smoked Hamburgers
Comments 12
Malcom Reed Really you always write a great recipe. I am planning to cook this item tomorrow. This guide helps me lots. Please keep writing.
I made your Cajun turkey for thanksgiving and it was fantastic!
Thanks so much
Lots of love big dog keeps up the good work e and my sons LOVE ur channel
I’m trying these tonight. Big fan of everything you put on here. Hope to be able to get a hello when you come to Collinsville, IL this year. Thanks for all the recipes and tips.
Malcolm – thanks for the recipe for your sauce! Hey – why only smoking to 140* internal? Not 165*?
we like them a little more on the medium rare side in my house. But you can take them to whatever temp you desire.
Hi Malcom! I love watching you perform your art of cooking. I am super pumped to try these smoke house burgers on my Big Green Egg. I do have a question, though. I’ve always seasoned the meat for burgers before I form them into patties. I’ve read (and experienced) that my traditionally grilled, ground beef burgers are much juicer that way than if I season the outside of them. However, you season the outside of yours, and they are juicy. Have you ever played around with adding the seasonings before forming patties? How do you feel about the two approaches? Your videos and website are great. Please keep up the good work!
Yeah, I’ve done both. As long as you don’t overwork the meat, you are good.
Excellent user interface. Also, Great Recipe
★★★★★
This recipe has set the standard for our family in cooking burgers. It is our second time using this recipe. Instead of using hickory we used oak this time. Who says you can’t BBQ in an Indiana winter. Happy Holidays to you and your family. Thank you for sharing your passion with us.
★★★★★
Hello Malcolm. I love your website and YouTube channel. I’m looking at giving these burgers ago. I will be buying the meat from our local butcher. As a guess, do you know what the meat to fat ratio was for your burgers? Or what ratio would you recommend? I’m thinking of getting 80% meat to 20% fat. I’ll also be cooking the burgers to about 165°.
I made this recipe Saturday and it was over the top delicious. I did it almost 100% exactly the same. I used less balsamic for the steak sauce (2.5 oz versus 4) and 3 tablespoons brown sugar (instead of 2) and was pleased with the results. The garlic mayo is off the charts. This was the first time I smoked burgers low and slow and it won’t be the last. I love watching and learning from your videos. You are so interesting to watch and explain everything so perfectly and your recipes are awesome. Thanks so much for all you do.
★★★★★