Smoking burgers on pit boss recipes - Main course
Author: Megan Mixon
Smoking hamburgers may seem like a waste of time but trust me, it is worth the extra cook time and a minimal amount of planning ahead. Learn step by step how to make hamburgers on a Pit Boss pellet grill!Grilling hamburgers with HIGH heat on a pellet grill can be challenge sometimes.
Pit Boss Grilled Hamburgers
Learn step by step how to make hamburgers on a Pit Boss pellet grill!Grilling hamburgers with HIGH heat on a pellet grill can be challenge sometimes.But we take you through seasoning and preparing the hamburgers and setting up your Pit Boss to grill them perfectly.
Provided by: Mads Martigan
Total time: 25 minutes
Cook time: 10 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: American,Australian,barbecue,BBQ,Grilling
Number of ingredients: 5
Provided by: Mads Martigan
Total time: 25 minutes
Cook time: 10 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: American,Australian,barbecue,BBQ,Grilling
Number of ingredients: 5
Ingredients:
- 2 lbs Ground Chuck (80/20)
- 1 tsp Table Salt
- Cooking Oil (High smoke point oil like avocado or grapeseed oil)
- Kosher Salt (to taste, to season patties)
- Buns and Toppings
Nutrition:
- Calories: 1000 kcal
- Serving Size: 1 serving
- Season the Ground Beef
- Season
- Place the ground chuck in a bowl and add the tsp of table salt. Mix in well with your hands to incorporate the salt into the ground beef.
- Divide the ground beef into 4 evenly balls of beef. Then slap the balls of ground beef back and forth in your hands to spread them into patties and round out the edges to form them into better circles.
- Cover
- Place the hamburger patties on a plate and cover with plastic wrap and place in the refrigerator for at least 1 hour or until it’s time to cook them on the Pit Boss.
- Start and Preheat the Pit Boss Pellet Grill
- Clean
- Remove the fire pot from the bottom of the Pit Boss and clean out any ashes left over from the last cook. Replace it and make sure it is secured in place with the clips on either side.
- Hopper
- Add your pellets to the hopper, start the Pit Boss pellet grill and put it on the "Smoke" setting.
- Spray some cooking oil on the Pit Boss grates with the flame broiler CLOSED so you don't spray into the fire pot.
- Prime
- If there are no pellets in the auger, hold the "Prime" button until you hear pellets begin falling in the fire pot. This will speed up the auger to prime it full of pellets before you start preheating.
- Startup
- Once the Pit boss begins to produce thick white smoke, let it run for about 5-7 minutes until the smoke dissipates or turns more of a clearish blue color. This means the fire rod has fully heated up to burn the pellets more cleanly.
- Preheat
- Next, set the temperature to preheat the Pit Boss pellet grill to 450°F. This will take about 15-20 minutes to reach this temperature.
- Bucket
- Place a disposable bucket liner in the grease bucket if you want to limit cleanup later.
- Set Up the Pit Boss for Direct Heat
- Salt
- Once the Pit Boss has come up to 450°F, take your hamburger patties out of the refrigerator and apply some kosher salt to both sides of each patty along with some cooking oil. Set aside again.
- HIGH
- Open the lid to the Pit Boss and turn the temperature setting to "HIGH". Pull the rod on the Pit Boss to open the flame broiler plate up for direct heat. Keep the lid open.
- Fire
- After about 4-5 minutes there should be a strong fire burning in the fire pot.
- Cook the Hamburgers on the Pit Boss
- Sear
- Now you can put your hamburgers on, and try to center them as much as possible over the DIRECT heat of the fire pot.
- Cook
- Keep the lid OPEN and do not leave the burgers unattended on the Pit Boss. If you get some big flare ups move the burgers away from the direct heat temporarily and then back once they calm down.
- Flip
- It’s best to let them sear for about 1 minute on each side then flip for another minute on the other side. After that, flip about every 30-60 seconds to make sure they get evenly cooked without burning.
- Cheese
- If you want to top them with cheese, do so when they are about 20°F shy of their target temperature. Remove them a couple inches away from the direct heat, and close the flame broiler and the lid to the Pit Boss. Keep the temperature on HIGH.
- Temperature
- Use an instant read thermometer to tell when the hamburgers are finished on the Pit Boss. Follow the Doneness Chart in the Notes section below. (i.e. 150°F for Medium-Well). Keep in mind the hamburgers may rise another 5°F after you pull them off the grill.
- Remove the Hamburgers from the Pit Boss and Serve
- Remove
- Once the hamburgeres have reached your desired level of doneness, remove them from the Pit Boss with a long handled spatula and set aside on a plate to cool slightly. Turn off the Pit Boss Pellet grill, makes sure the flame broiler is closed and close the lid.
- Serve the burgers on large brioche buns with lots of toppings available for you and your guests.
Smoked Hamburgers On A Pit Boss Pro Series 1100
Once you've
smoked
some
hamburgers
, you will most likely never cook them any other way, they're that good! I'm
smoking
today on my
Pit Boss
…
Pit Boss Burgers | Smoked Burgers On A Pellet Grill
Now, if you have never had
smoked burgers
on a pellet grill, you're in for a real treat! In today's video I am doing up some
Pit Boss Burgers
! Now, if …
The Boss Burger
Tired of making traditional hamburgers on your grill? Looking for a decadent recipe for smoked BBQ burgers that will satisfy your guests cravings? Look no further than this Boss Burger with melted cheddar on sourdough bread. Make aground beef burger that takes advantage of everything your Pit Boss, 8 in 1 Grill has to offer. Smoke and then char for smoky flavor with the classic grill marks burgers are known for.
Provided by: Thomas Sawyer
Total time: 105 minutes
Cook time: 85 minutes
Prep time: 20 minutes
Yields: 10 servings
Cuisine: American
Number of ingredients: 17
Provided by: Thomas Sawyer
Total time: 105 minutes
Cook time: 85 minutes
Prep time: 20 minutes
Yields: 10 servings
Cuisine: American
Number of ingredients: 17
Ingredients:
- 4 lbs Beef, Ground
- 1 Loaf Bread, Sourdough Round
- 1/2 Cup Butter
- Condiments (Ketchup, Mustard, Relish, etc.)
- Lettuce
- 3 Cups Mushroom
- 3 Onion, Chopped
- Pit Boss Kansas City BBQ Sauce
- Pit Boss Maple Chipotle Rub
- 1 lbs Pork, Ground
- Red Onion, Chopped
- 1 Bag Shredded Cheddar Cheese
- Tomato, Sliced
- Cast Iron Pan
- Large mixing bowl
- Pit Boss Competition Blend Hardwood Pellets
- For an easier handle on these massive burger patties, try out the Pit Boss Large Cut Spatula, perfect for flipping the huge burger. Buy now on the Shop Accessories Page.
Nutrition:
- Serving Size: 10 serving
- Start your Grill on ''smoke'' with the lid open until a fire is established in the burn pot (3-4 minutes). Preheat to 300°F.
- In a large bowl, mix together the ground beef, ground pork, eggs, barbecue sauce, and seasoning until combined. Do not over mix as this will cause the meat to be tough after cooking. Split the mixture into two equal parts.
- Melt the butter in a pan over medium heat and sauté the onion mushrooms until golden.
- In a cast iron pan, flatten one half of the meat mixture into the bottom, taking care to work meat slightly up the sides of the pan. Sprinkle in half of the bag of cheese. Pour in onion mixture and top with the rest of the cheese.
- On a clean work surface, mold the second half of the meat mixture into a circle and cover the filling to complete the burger. Make sure that the top and bottom meat patties are secured together so that the filling cannot be seen.
- Place the cast iron pan in the Grill for 1 hour - 1 hour 15 minutes, or until the internal temperature reaches 160°F. Crank up the to ''HIGH'' and open the flame broiler. Flip the burger out of the cast iron pan onto the grates and sear each side for 5 minutes, to get those beautiful grill marks.
- To serve: You can make an enormous burger like we did, or you can cut it like a pie into slices to be served on regular hamburger buns with your desired condiments.
- Either way, ENJOY!
Insanely Good Basic Smoked Hamburgers
Smoking hamburgers may seem like a waste of time but trust me, it is worth the extra cook time and a minimal amount of planning ahead.
Provided by: Nick
Total time: 75 minutes
Cook time: 60 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 5
Provided by: Nick
Total time: 75 minutes
Cook time: 60 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 5
Ingredients:
- 2 Lbs. ground beef chuck
- Sea salt
- Cracked black pepper
- Slices of provolone, cheddar, or American cheese (optional)
- Rolls for serving
Nutrition:
- Calories: 707 calories
- Carbohydrate: 4 grams carbohydrates
- Cholesterol: 218 milligrams cholesterol
- Fat: 45 grams fat
- Fiber: 0 grams fiber
- Protein: 66 grams protein
- Saturated Fat: 18 grams saturated fat
- Serving Size: 1 serving
- Sodium: 565 milligrams sodium
- Sugar: 1 grams sugar
- Trans Fat: 2 grams trans fat
- Unsaturated Fat: 20 grams unsaturated fat
- Remove 2 racks from the smoker to place the burgers on. Prepare your smoker by adding wood chips to the tray and water to the bowl. Preheat the smoker to 225°F. Open the top vent.
- Form the ground beef into 1/2″ thick patties that are approximately 5 to 6 ounces of meat each. Place the patties on the racks and generously season both sides with salt and pepper.
- Place the racks into the preheated smoker. Smoke the burgers for 60 to 90 minutes until they reach on internal temperature of 150 to 160°F. Check the burgers at 60 minutes. Add more wood chips and water if needed.
- If you want cheese on your hamburgers, place it on top of each patty when there is approximately 10 to 15 minutes of smoking time remaining. Smoke for the remaining minutes with the cheese on top.
- Serve the burgers with toppings, such as sliced onions, lettuce, tomatoes, ketchup, or mustard.
