MGoBBQ: Smoked Cheeseburgers Comment Count

GoBlueBBQ

stubbs2

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[ED (Seth): Again I explain the new feature. We picked up Joe Pichey from MMMGoBluBBQ to share his tailgating recipies. We can do this now because Stubb's offered to sponsor it. This is one of those things where we really liked their BBQ sauce, and it turned out their CEO really likes this blog, and we like Joe's recipes, and any real expenses are covered by our cardiovascular systems.]

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I need something spicy to rid this bad taste in my mouth. Maybe something XXX-TRA spicy will do the trick. A few months ago, I decided to try smoking  (reverse sear) my burgers instead of the usual grilling method and just like my cousin Nick said when he visited Columbus a few years ago, “I WILL NEVER GO BACK”.  This is my favorite way to make burgers, hands down! Trust me on this, you will not regret giving this a try. If you are not into super juicy and flavorful burgers, this recipe is not for you, otherwise, read on. 

Ingredients:

• 85/15 or 80/20 Ground beef (Yes, use the fatty stuff)

• Cheese (Your choice) I like Swiss or White Cheddar

• Pretzel Bun or Onion Bun

• Stubbs Hatch Chili Marinade to taste

• Condiments of your choice

[Prepare thineself for preparation, then hit THE JUMP.]

It’s time to set up your smoker or grill for indirect heat. While the grill is heating up to 250 degrees, start mixing your ground beef with your marinade. Use as much or as little as you’d like, depending on your heat level preference. I poured half a bottle in the 1.5 lbs of ground beef along with a little salt and pepper. Form into 1/3 to ½ pound patties and make a dimple in the middle of the patty with your thumb. This is very important.

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This will help keep it flat during the extended cooking process.  The larger patties are needed so that they can smoke for a bit and still retain their spicy juices.  If they are too small, the burgers will finish before getting any smoky flavor. The reason we are using the fattier meat (85/15 or 80/20) is due to the longer cooking time. The meat will lose some juices over the 45-minute cook, so we need a little more fat. The more fat, the more flavor we will have in the finished burger. FAT IS FLAVOR!

Once your smoker/grill is up to temp, add some hickory wood chunks. Hickory pairs perfectly with red meat and will not be overpowering or leave a bitter taste. Add the burgers to the smoker/grill and kick your feet up with a good cigar. These tasty treats are about 45 minutes from completion.

After about 30 minutes, grab your trusty thermometer and give it a poke. We are looking for an internal temperature of 140-150 degrees. I like mine medium, with a little pink in the middle, but If you prefer yours a little less or more well done, adjust the cooking time accordingly. I added some Sticky Sweet BBQ sauce to help offset some of the heat from the Hatch Chili Marinade. The combo of these two sauces is very tasty. After a few minutes, the sauce seeps into the burger and adds some extra juiciness.

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After about 40 minutes, we should be nearing the 140-145 degree internal temperature mark. Remove the top on the grill and let the charcoal flare up. This is where I add my cheese. I like to finish them over an open flame to get some char on the meat.

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This will also get the temp up to a “perfect pink centered” medium. Leave the meat over the flame for about 60 seconds. Once the cheese is melted, pull the burgers and let them rest for about 7-10 minutes. This will help keep the juiciness and also satisfy the meat temp sticklers that claim “instant death” if we don’t cook it to 165 degrees. LET IT REST! If you like to crisp up your buns, toss em on the grill for a few seconds. I love a crusty bun!

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Top with you favorite condiments and you are ready to roll. This is my new favorite way to cook a great burger. Even if you don't like the heat of the Hatch Chili marinade, give this method a try using just meat, seasoning and cheese. I promise, you will not be disappointed in your smoked (reverse sear) burger.

Comments

mjv

September 11th, 2014 at 3:02 PM ^

Seth, you had a typo in your post, let me fix it for you:

"Since Dave Brandon is probably making the discussion 99% about will we make more money or not every time he has a new marketing initiative..."

I don't think that the Mac n Cheese noodle, increases in PSLs and ticket prices, giving away a home date to play in Dallas, outlawing seat cushions, (shall I go on?) were ever about what the fans want just about the dollars.

MGoUberBlue

September 11th, 2014 at 12:01 PM ^

To a flat burger.  Mine used to be high in the middle and the heat was not distributed appropriately.

Hillers has really good burger meat.  They sell it to a number of local restaurants, including Sidetrack Bar and Grill in Ypsilanti.  Unfortunately we don't drive into Ypsi very often, but a lot of folks consider it the best burger in the area.

UM Fan in Nashville

September 11th, 2014 at 12:24 PM ^

As an avid BBQer, my healthy alternative for those that want this exact same recipe, but with a slightly healthy twist, get grass-fed ground beef (80-20).   Grass-fed beef has a better fat than normal ground beef (Packed full of Omega 3s).  You also get a more 'earthy' flavor out of the meat, which some people prefer, others don't.  I had switched to all grass-fed beef (steaks, roasts, ground, etc) and my family has loved it!

Also, another alternative is grass-fed corn/grain finished.  This gives you most of the health benefits of grass-fed, with a nice fatty sweet flavor of corn fed.  

Info on grass-fed beef benefits   LINK

 

 

You Only Live Twice

September 11th, 2014 at 1:32 PM ^

Love it that we have football coverage and recipes on the same site!  And I'm NOT being sarcastic.  With that said... agree that the grilled burgers can have a greater proportion of fat and most of it will drain off during the cooking process. I tend to be picky about meat and don't have it all the time but love a good burger now and then.  Oven baked burgers can turn out almost as good as on the grill.  Not exactly the same, but still good. 

Most comments so far seem to favor BBQ sauce on the burger.  I prefer them without, and will usually incorporate a mix of seasonings into the meat before shaping into patties:  Salt, black pepper (the coarse ground variety) powdered cumin, allspice, plus a generous tablespoon per pound of meat, of grated Vidalia or red onion.   The grated onion flavors the meat and also helps keep the burgers moist.   Top with sharp Cheddar or Pepper Jack cheese.  As far as the bun, in my old age I usually skip the bread but the kids enjoy their burgers on a good sized Kaiser roll (good for sandwiches too).

Steve Levy Sucks

September 11th, 2014 at 2:47 PM ^

in 2 years and 50 weeks and it's about BBQ instead of Michigan.

Just wanted to say that this was a great marketing idea as I had never tried Stubb's before until you posted last week. 

So, I bought some and loved it and plan on this being my goto BBQ sauce from here on out!

SLS

tricks574

September 12th, 2014 at 12:04 AM ^

Fuck yeah, mad butcher skills coming at ya in the comments section. 



Though there isn't much to talk about burger wise. Try to buy it from smaller stores, though if you do shop at the larger Kroger/Meijer buy it from the case, not the pre wrapped or tube stuff. The stuff in the case is at least ground on site, from the trim they have from anything they have cut that day. 



If you want to make absolutely certain you are getting fresh stuff, pick out a chuck roast and have them grind it for you. If your butcher isn't willing to do that, get a new butcher. 



If you can talk your butcher into it, or have a grinder at home, try 50/50 mix of very lean beef (I prefer Sirloin Tip) and bacon. Any kind of bacon will do, it's a really good application for wayside if you have any laying around. Cooks up just like burger but has a delicious bacon flavor, and stays juicy even past medium rare!



Finally, just a pet peeve. If you get burger home and it is brown on the inside, it's not because we hit old burger inside new burger. All meat, and hamburger in particular, needs oxygen to stay red. When it isn't exposed to air, meat turns brown, if you spread it out and aerate it, it will brighten right back up in a few minutes, though the taste is no different either way.

Sugaloaf

September 12th, 2014 at 11:45 AM ^

Hey MmmGoBluBBQ, can you enlighten us novices a bit more on how to properly smoke on a webber grill? Should the coals all be one side and burgers on the other? Heat on the outsides, burgers in the middle? This is a technical blog after all. Thanks!



Sent from MGoBlog HD for iPhone & iPad

High Desert Blues

September 12th, 2014 at 9:23 PM ^

Anything with fresh-roasted Hatch chiles is, by definition, awesome. I've not tried a marinade, though—just roasted chiles on a burger.  I couldn't believe it when I first saw fresh Hatch chiles shipped in from New Mexico at the Meijer and Whole Foods in A2. I pretty much bought everything they had, roasted them on my stovetop, and filled my freezer for the long winter.

Raheela yonus

November 3rd, 2014 at 1:26 AM ^

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