Smoked Texas Burger

Ingredients

• 1.5 lb Ground Beef (80/20) (cold, divided into 4 equal portions)
• 1 tsp Salt (Kosher or sea salt, evenly distributed)
• 4 pieces Burger Buns (soft, unsliced) (store‑bought brioche or potato rolls, kept untoasted)
• 4 slices Raw Onion (thin ring slices, one per bun bottom)
• 4 slices Dill Pickle Slices (thick slices, one per burger)
• 4 tbsp Barbecue Sauce (any Texas‑style sweet‑tangy sauce)
• 1 cup Apple Wood Chips (soaked 30 min, for mild smoke)
• 30 pieces Charcoal Briquettes (for indirect heat, no lighter fluid)
• 1 tbsp Olive Oil (lightly oil grill grate to prevent sticking)

Instructions

1. Gather Ingredients & Tools

   Measure out all ingredients, soak the wood chips, and set out the grill, chimney starter, thermometer, and patty ring.

   Time: PT5M

2. Light Charcoal

   Fill the chimney starter with the 30 briquettes, place a crumpled newspaper underneath, and light it. Allow the coals to turn gray (about 10 minutes).

   Time: PT10M

3. Set Up Offset Fire

   Dump the hot coals onto one side of the grill, leaving the opposite side empty for indirect cooking. Place a drip pan on the empty side if desired.

   Time: PT2M

4. Add Wood Chips

   Scatter the soaked apple wood chips over the hot coals, then close the lid to let the smoke develop.

   Time: PT2M

   Temperature: 225°F

5. Form Patties

   Divide the ground beef into 4 equal portions (about 5‑6 oz each). Place the ring cutter on the grill grate, fill with meat, press gently, and lift the ring. Season each patty with ¼ tsp salt per side.

   Time: PT5M

6. Place Patties for Indirect Smoking

   Lay the seasoned patties on the empty side of the grill (no coals underneath). Close the lid and maintain a steady temperature of 225 °F.

   Time: PT25M

   Temperature: 225°F

7. Flip and Add More Smoke

   After 25 minutes, flip the patties with tongs, add a second handful of wood chips, and continue smoking for another 25 minutes.

   Time: PT25M

   Temperature: 225°F

8. Check Doneness

   Insert the probe thermometer into the center of a patty; aim for 160 °F for well‑done (typical for Texas burgers).

   Time: PT2M

   Temperature: 160°F

9. Warm Buns (Optional)

   If desired, place the buns cut‑side down on the hot side of the grill for 30 seconds to lightly toast; the recipe calls for them untoasted, so you may skip this.

   Time: PT1M

10. Assemble Burgers

    On each bun bottom place a raw onion slice, then the smoked patty, a dill pickle slice, and drizzle 1 tbsp barbecue sauce. Top with the bun lid.

    Time: PT5M

11. Serve

    Serve immediately while the smoke flavor is fresh. Pair with a cold beer for the full Texas experience.

    Time: PT0M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

35 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Ground Beef (80/20): Ground chuck, Ground sirloin
• Instead of Salt: Seasoned salt
• Instead of Burger Buns (soft, unsliced): English muffins, keto bun
• Instead of Raw Onion: Shallots
• Instead of Dill Pickle Slices: Bread‑and‑butter pickles
• Instead of Barbecue Sauce: Homemade BBQ sauce, Kansas City style sauce
• Instead of Apple Wood Chips: Alder wood chips, Cherry wood chips
• Instead of Charcoal Briquettes: Lump charcoal
• Instead of Olive Oil: Canola oil, vegetable oil

Equipment Needed

• Kettle Grill (e.g., Weber)
• Chimney Starter
• Meat Thermometer (probe)
• Ring‑Shaped Patty Cutter
• Tongs
• Spatula (optional)
• Aluminum Foil (optional)
• Heat‑Resistant Gloves
• Cutting Board
• Sharp Knife

Critical Steps — Do Not Skip

• Setting up the offset fire with coals on one side and keeping the cooking zone indirect
• Maintaining a steady grill temperature of 225 °F throughout the 50‑minute smoke
• Flipping the patties only once and adding fresh wood chips for continuous smoke

Chef Tips from the Video

• Use a ring cutter for perfectly uniform patties; it also creates a slight edge that holds up during smoking.
• Apple or alder wood chips give a subtle sweetness that complements the BBQ sauce without overpowering the beef.
• Keep the buns untouched by the smoke by placing the patties on the indirect side; this preserves a soft bun texture.

Troubleshooting

Storage

Refrigerator: Store cooked patties in an airtight container for up to 3 days

Freezer: Wrap patties tightly in foil and freeze for up to 2 months

Room temperature: Do not leave assembled burgers at room temperature for more than 2 hours

Make-Ahead Tips

• Form and season patties up to 24 hours ahead; keep covered in the fridge
• Soak wood chips the night before for quick access
• Measure out all dry ingredients and place in a small bowl for faster assembly