We’re going to be doing these on the grill, but we’ll add some soaked wood chips to the coals to give it that nice smokey flavor. Typically, when I do any grilling or smoking, I don’t use chips, and I don’t soak the wood. But considering we’re just doing up a few burgers on the grill, I think soaked wood chips would be the best approach to add smoke to the burgers.
So then, lets get things going here.
Smokey Garlic & Onion Burgers
2 lbs. ground meat (go for the lean choice)
2 Tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
Wood Chips Preparation
Before you get started, lets get the wood chips soaking. You can use any type of wood chips you want that is suitable for smoking meats. (Please, no pine!). A few suggestions of common easy to find woods are: mesquite, hickory, apple or cherry. If you can find some peach, try that out. It gives a nice sweet flavor.
Throw about 2 handfuls of chips into a pale of water and let them soak for at least a half an hour.
In a bowl, mix together the ground meat, Worcestershire sauce, garlic powder, onion powder, salt and pepper. Now make up some patties. You can make them as thick as you want.
If you haven’t already gotten the grill going, you’ll want to do that now. You’ll need a medium hot grill for these. Leave a cooler area on the grill to move the burgers to. You’ll want an area for indirect cooking to get some smoke to the burgers.
Note: The cooler area without coals should be under the smoke stack of the grill, (if applicable). This way the smoke will be routed across the burgers.
Okay, put the burgers on the grill. Take a quick look at the burger section of my article; “Grilling Tips” for some helpful tips on grilling burgers.
Now that you’ve got the burgers on the second side, and you’ve let them cook for a few minutes, move the burgers to a plate quickly, and put the soaked wood chips on the coals. Now put the burgers back on the grill away from the coals on the cooler area of the grill. Close the grill lid and let these slow cook and soak up all the delicious smoke flavor.
Hamburger is done at an internal temperature of 160 degrees. 165 for well done. If you want pink, then 150 degrees will give you that. Me, I like my meat completely done!
Note: If you don’t have a quick check digital meat thermometer, you should get one. It takes all the guess work out of grilling.