Ingredients
1 ½ pounds ground chuck (80/20 blend of lean to fat, making four 6-ounce patties; two pounds makes four 8-ounce patties)
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon garlic powder (optional)
4 hamburger buns, split and toasted
4 slices tomatoes
Lettuce
Assorted condiments (such as ketchup, mustard, mayonnaise, pickles, etc.)
Instructions
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Prepare the patties: In a bowl, mix the ground chuck with kosher salt, black pepper, and garlic powder (if using). Form into four equal patties (6 ounces each, or 8 ounces if using 2 pounds of meat).
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Preheat the smoker: Set your smoker to 225°F (107°C) using hickory, mesquite, or oak wood chips.
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Smoke the patties: Place patties on the smoker and close the lid. Smoke for 45 minutes, or until the internal temperature reaches 160°F (71°C) for medium.
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Toast the buns: Toast the buns on a grill or in the oven until golden.
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Assemble the burgers: Place each patty on a toasted bun, topping with lettuce, tomato, and condiments.
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Serve: Serve immediately while juicy and hot, pairing with fries, potato salad, or coleslaw.
Notes
Storage: Leftover burgers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat burgers in the oven at 350°F (175°C) for 10 minutes or on the grill for 3-5 minutes until heated through.
Cheesy Variation: Add a slice of cheese during the last few minutes of smoking to melt over the patty.
- Prep Time: 10 minutes
- Cook Time: 45 minutes (plus resting time)
- Category: Main Course
- Method: Smoked
- Cuisine: American
- Diet: Gluten Free
