Get ready for the most mouthwateringly delicious burgers you've ever had. These are a huge hit at cookouts as they carry the old fashioned smoky flavor. Make sure to have the potato salad on stand by!
Divide one pound of ground chuck into four sections and sprinkle with salt and pepper. Form four round burgers and press your thumb into the center of each burger to allow them to cook even and flat.
Smoke burgers until internal temperature reaches 135°, which should take less than an hour.
Chipotle Mayo (optional)
Combine all of the ingredients into a small food processor and ouse a few times. Pour into container for serving.
Store in the refrigerator for up to one week in a sealed container.
Notes
Smoking Time: Smoke at 250° until internal temp reaches 135° which should take a bit less than an hour - depends on the thickness. Beef Choice: Make sure to choose a fatty cut of ground chuck. When you snag a tasty 80/20 pack of beef, you know you will have the best tasting burgers at your cookout.Don't Over Handle the Beef: Too much rolling, pushing and handling will make it tough. Divide into quarters and quickly make the patty.Thumb Press: Push your thumb into the center of the burger to help is stay flat and keep its shape.Remove Burger Early: Always remember to remove your meat 5 degrees LESS than your desired doneness.Allow to Rest: Always allow the burgers to rest, just like we do for steaks and chicken, for several minutes so the juices set up inside the burger and not run out.Cheese: Add cheese or other toppings at the very end. The cheese will melt as the burger is so hot.Internal Temperature: Use a temperature gauge to check the internal temperature of the beef before removing from the grill. USDA suggests ground beef be cooked to 160 degrees which is when e coli is killed. Whether you use a wireless version or an old fashioned meat thermometer, always test the meat before serving.