Smoked Smokehouse Burgers on the Lone Star Grillz Offset | How Smoke up some Smoked Burgers Recipe

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese lowers calories while maintaining flavor.

brioche buns

🥗Healthier: whole wheat buns

💰Cheaper: regular hamburger buns

Whole wheat buns add fiber without sacrificing taste.

Combine 70/30 chuck, 90/10 ground beef, and 97/3 sirloin in a bowl to achieve an 80/20 fat ratio.

Form the mixture into three-quarter pound burger patties.

Season both sides of the patties with kosher salt and black pepper.

Preheat the Lone Star offset smoker to around 250°F to 280°F using cherry and post oak wood.

Place the patties on the smoker and monitor the temperature, aiming for an internal temperature of 140-150°F.

After about an hour, check the burgers; they should have a nice color from the cherry wood smoke.

Increase the smoker temperature to finish cooking the burgers to a safe internal temperature.

Add three slices of extra sharp cheddar cheese on each patty to melt.

Toast the brioche rolls on the grill until golden brown.

Assemble the burgers with mayonnaise and ketchup on the bottom bun, followed by the smoked patty, raw red onion, and thick slices of tomato.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens