Christie C. “Barbecue may not be the road to world peace, but it’s a start.” ― Anthony Bourdain
Inspiration for Applewood Smoked Burgers
Hubby and I had our first barbeque at our new home this season. We scrounged up funds for a charcoal grill and consummated our barbeque with applewood smoked burgers and meat skewers. This recipe can be used with any burger meat: beef, poultry, pork, bison, and even impossible burger.
The winning flavor factor is the use of applewood chips and applewood salt. Applewood, derived from apple trees, lends a sweet smoky flavor to meats. It is typically used for smoking poultry and fish, but we also enjoy its flavor in beef.
Why You’ll Love This Applewood Smoked Burger Recipe
- Delicious smoky flavor
- Versatile and can be made with any ground meat
- Perfect summer barbeque meal
- Extremely flavorful with smoked salt and coffee seasoning
- Ingredients can be substituted for dietary needs
Cooking Method
These burgers are cooked over a charcoal barbeque. We used lighter fluid for our method, but you can just as easily use a chimney starter. The meat is well seasoned using applewood smoked salt, coffee grinds or coffee rub, and Worcestershire sauce.
You could use a gas or propane grill for convenience; in this case, place the applewood chips into a smoker box or foil packet. We prefer charcoal for its iconic smoky flavor. For the best results, soak the wood chips in water for a minimum of 30 minutes to reduce the chance of flare-ups.
While cooking the burgers, it is important to control the heat by using a “Two-Zone” cooking method. This involves placing most of the coals on one side of the grill, creating a high heat section. The side with fewer coals is the low heat section. On the high heat side, we sear the burger. On the low side, we cook through. It is important to keep the lid closed while the burgers are smoking to maintain proper temperature and adequate smoke. You should only have to flip the burgers once (twice max). Also, refrain from pushing down on or smashing the burgers. This can cause the burgers to lose their juices.
Check your burgers for doneness using a thermometer to check the internal temperature if you’re unsure when your burgers are finished cooking:
- Chicken and Turkey: 165°F (74°C)
- Pork: 145°F (63°C)
- Beef: 130–135°F (medium-rare 55°C)
Prep your applewood smoked burgers a few hours ahead or overnight
It often helps to season the burgers a few hours overnight for convenience and additional flavor. Ensure also that the meat is room temperature before you begin to grill it. This will help your burgers cook evenly.
Organize your tools
It helps to have a thermometer, spray bottle filled with water (for grill flare-ups), and a grill brush handy for cleaning once finished. Keep foil around for covering your finished food.
Finishing touches for your applewood smoked burgers
Have ready your favorite toppings and condiments. We used brioche buns and Stubb’s Sticky Sweet BBQ Sauce. You can also try making your own. American cheese and cheddar are the most commonly used cheeses in a standard barbeque, but be adventurous! We enjoy Havarti and Provolone, and Pepper Jack.
For the ultimate barbeque treat, make some Homemade French Fries to accompany the applewood smoked burgers.
Applewood Smoked Burgers Pair Well With…
A delicious side….
A delicious beverage….
A delicious read….
More Recipes Like This
TAG US!
Let us know if you try it! Comment and rate! We love seeing your dishes, so tag your photo with #homestylealchemy on Instagram! PIN THIS IMAGE and share it with your friends.
Special Tools and Equipment
- charcoal grill
- stainless steel spatula
- charcoal
- lighter fluid
- apple wood smoking chips
Applewood Smoked Burgers
Ingredients
For the burgers
- 2 lbs (900g) ground beef, 80/20 lean-to-fat ratio
- 1 tbsp granulated garlic
- 2 tsp apple wood smoked salt
- 2 tsp Worcestershire sauce
- 2 tsp coffee rub, or instant coffee
- ¾ tsp black pepper
- 6 brioche buns
- toppings: cheese, lettuce, tomato, onion, pickles, condiments of choice
For the grill
- Charcoal briquettes or lump charcoal
- 2 cups apple wood chips, soaked in water for 30–60 minutes
- lighter fluid and matches or chimney starter
- Vegetable oil for the grate
Instructions
Form the patties
-
Season the ground beef with the garlic, apple wood salt, Worcestershire sauce, coffee rub, and black pepper. Knead the ground beef with your hands until the seasonings are fully combined.
-
Divide the ground beef into 6 equal portions and shape them into 3/4 inch thick patties.
-
Chill the patties in the refrigerator while you prepare the grill.
Prepare the grill
-
Light 30 to 50 charcoal briquettes in a chimney starter until coals are ashed over. Alternatively, drench 1/4 cup of lighter fluid over the briquettes and allow it to sit for 5 to 10 minutes before carefully setting them aflame using a lighter. Keep the lid off while the charcoal catches fire.
-
The grill is ready when the coals have turned grey and ashy in color. Do not grill if the charcoal briquettes are still black. This may take 25 to 30 minutes.
-
Arrange coals to one side of the grill to create direct and indirect heat zones.
-
Drain the soaked apple wood chips and sprinkle a handful over the hot coals. Close the lid and let smoke build for 5 minutes.
-
Clean and oil the grill grate and set it into the grill.
Grill the burgers
-
Place burgers over direct heat and sear for 2–3 minutes per side with the lid closed, just until browned.
-
Move to indirect heat, close the lid, and cook for another 4–6 minutes, or until internal temperature reaches130°F (54°C) for medium-rare, 140°F (60°C) for medium, or 160°F (71°C) for well-done.
-
Optionally, add your choice of cheese during the last minute or two and cover the grill to melt.
Toast the buns
-
Place buns cut-side down over direct heat for 30–60 seconds, until lightly crisped.
-
Let burgers rest for 2–3 minutes off the grill before serving them on the toasted buns with your choice of toppings.
