How to Cook a Texas-Style Smoked Burger with George Motz | Burger Scholar Sessions

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: American cheese

Reduced-fat cheddar is lower in calories, while American cheese is usually cheaper.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup

Homemade sauce can be healthier with less sugar, while ketchup is often cheaper.

Set up a classic backyard kettle grill for offset smoking with coals on one side and burgers on the other.

Use a chimney starter to ignite the coals, avoiding lighter fluid for better flavor.

Form 5-6 ounce patties using a dough cutting ring for a nice edge.

Position one of the grill grate holes over the coals and place the patties on the side without coals to smoke.

Sprinkle salt on the patties to enhance flavor as they cook.

Use apple or elder wood chips for smoking, avoiding hickory and mesquite to prevent overwhelming smoke flavor.

Monitor the temperature, ensuring it stays above 225°F by adjusting the top vent if necessary.

Smoke the burgers for 50 minutes, checking the wood chips and flipping the burgers halfway through.

Assemble the burgers by placing a slice of raw onion on the bottom of the roll, followed by the smoked patty, dill pickle slices, and barbecue sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens