Hambúrguer defumado

Ingredientes

• 1 bag wood chips or pellets (we prefer mesquite)
• 1 lb ground chuck (80-85% leanness)
• 1/4 tsp salt
• 1/8 tsp black pepper
• 4 cheese slices
• 4 hamburger buns
• Desired toppings (i.e. lettuce, bacon, grilled onion, etc.)

Modo de preparo

1. 1

   Preheat your smoke to 225 degrees with mesquite wood pellets or chips (or your preferred flavor).

2. 2

   Divide ground chuck into 4 equal portions and gently shape into patties (don’t overwork!). Press dimple into top of each patty.

3. 3

   Sprinkle each patty evenly with the salt u0026 pepper (optional: season both sides).

4. 4

   Place the patties in the smoker. Stick a probe through the side of a patty and set the probe to 10℉ below your desired doneness temperature (see doneness chart below).

5. 5

   Remove the patties once they reach 10℉ below your desired doneness and reverse sear them by: a) covering patties with foil. Turn smoker up to 450℉. Once that temp is reached, return hamburgers to smoker and sear for 2 minutes on each side or until internal temperature reaches desired doneness. Add cheese after the flip.b) transferring patties to a greased, preheated skillet over medium-high heat. Sear each side for 1 to 1-1/2 minutes or until internal temp reaches desired doneness. Add cheese after the flip.

6. 6

   Toast your hamburger buns (if desired) and add your desired toppings and condiments.