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Smoked Ranch Burger
The secret to big and bold smoked burgers is smoking the burgers first, and then searing them for a few minutes in a cast iron pan in butter. This creates a nice crust and a very rich flavor. Add bacon, sharp cheddar cheese, and a few veggies and you have taken a classic burger to the next level.
Estimated Smoke Time:
Try these wood chips:
Cherry, hickory or mesquite
- 1 lb. ground chuck or equivalent 80/20 ground beef
- 2 Tbsp butter, unsalted
- 2 slices sharp cheddar cheese
- 2 slices cooked bacon
- 2 white hamburger buns, toasted
- 1 (1-oz.) packet dry ranch dressing mix
- 1 tsp Basic Beef Rub
- ripe tomato, sliced
1 Preheat the smoker to 275°F.
2 Using a medium-sized bowl, mix together the ground beef, dry ranch dressing mix, and beef rub thoroughly.
3 Form the mixture into two patties.
1 Put the patties in a shallow aluminum pan and place the pan in the preheated smoker.
2 Smoke the patties until they reach an internal temperature of 130°F.
3 Remove the burgers from the smoker.
1 Heat a cast iron skillet over medium high heat for 5-7 minutes.
2 Remove the pan from the heat and add butter, swirling the pan to make sure the butter does not burn.
3 Return the pan to the heat and add the hamburgers to the pan.
4 Spoon the melted butter over the hamburgers for 2 minutes.
5 Flip the hamburgers and immediately top with the cheese.
6 Turn off the heat and lightly cover the hamburgers with aluminum foil, allowing the residual heat melt the cheese and finish caramelizing the hamburger.
7 Dress the toasted buns with the condiments of your choice and top with the luscious smo-fried hamburger.
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