Smoked Burger
While I had the smoker going for a chuck roast and ground beef loaf (to make smoked beef chili... more on that soon here), I thought I'd smoke up a hamburger. The results were outstanding! I simply made a beef patty (with thumbprint of course) and dusted with some salt and pepper. I smoked it at 220-250 degrees for about an hour on my smokey mountain (hickory wood chunks in there). I then brought it inside, melted some american cheese on it (low brow!) in the toaster oven, and served on a basic hamburger bun with a slice of fresh brandywine tomato. So, so, so good. Very smokey and wonderfully meaty. Here are a few shots of the process:
Next time you have your smoker going or are doing any smoking on your kettle grill you should definitely try this one. Its super simple, and totally awesome. Oh, and don't try smoking an onion wedge like you see in that picture... it was terrible and went straight in the compost!
