Smoked Burgers on the Yoder

Smoking your burgers creates a flavor profile that is significantly richer than the typical seared burger. The slower cooking process preserves the meat’s natural moisture preventing it from drying out — a common issue when grilling burgers over high heat — and leading to an incredibly juicy burger. Another benefit to smoking your burgers is the obvious flavor boost from allowing the meat to absorb the smoky flavor from your wood pellets or charcoal. Together these two advantages produce burgers infused with flavor that cannot be matched by over-the-flame grilling alone. But don’t count out those flames because they’re part of this process, too. This method involves a nice sear at the end of the smoke to create that slightly charred crust, so you get the best of both worlds.

So the next time you’ve got burgers going on the grill, let them take a smoky ride with indirect heat before finishing them off over the fire. You’ll be glad you did!


INGREDIENTS

  • 2-3lbs Ground Beef
  • Yoder Smokers Beef Rub
  • Texas Roadhouse Steak Rub
  • 1 Red Onion
  • 1 Tomato
  • Fresh Lettuce
  • Sharp Cheddar Cheese
  • Duke's Mayo

INSTRUCTIONS

  1. Preheat your Yoder to 300°F with the heat diffuser door open and GrillGrate grates in place.
  2. Season your patties with Yoder Smokers Beef Rub, then ball them up and flatten again
  3. Season with Texas Roadhouse Steak Rub and form patties again
  4. Place the burgers on the top shelf of the grill near the smokestack
  5. Let them cook like this, away from the flame, for about 15-20 minutes
  6. Open the lid of the grill and crank up the temp to 550
  7. Once the grates above the firepot are searing-hot, move the burgers down to sear
  8. Sear the burgers for about 60 seconds on each side
  9. Remove from grill and build your burger (we recommend tomato, onion, lettuce and Duke’s Mayo)
  10. Enjoy!