Smoked hamburger
A smoked hamburger is a hamburger patty that has been cooked by exposing it to smoke from burning or smoldering material, most often wood. It is common in Texas.[1][2]
Smoking a burger can require 30 minutes to two hours' time over low heat, such as 225 °F (107 °C).[3][1][4][5] Smoking ground meat is prone to overcooking, as smoking is intended for long, slow cooks "far beyond well-done", according to Texas Monthly.[6] Nevertheless a hamburger is "one of the fastest and easiest things to cook on a smoker", making it a good choice for beginners, according to chef Robbie Shoults, speaking to Tasting Table.[4]
According to George Motz, recommended toppings are barbecue sauce, pickles, and onion.[1]
References
[edit]- ^ a b c Motz, George; Zimmern, Andrew; Brearton, Kristoffer; Young, Douglas (2016). The great American burger book: how to make authentic regional hamburgers at home. New York: Stewart, Tabori & Chang. pp. 54–59. ISBN 978-1-61769-182-9. OCLC 921863985.
- ^ Vaughn, Daniel (2019-11-08). "Tejas Burger Joint in Tomball Bets Big on Smoked Burgers". Texas Monthly. Retrieved 2024-10-12.
- ^ Odam, Matthew. "Burger Time: Smoked burger glory at Valentina's Tex Mex BBQ". Austin American-Statesman. Retrieved 2024-10-12.
- ^ a b Havens-Bowen, Austin (2024-08-05). "New To Smoking Meat? This Is The Fastest And Easiest Dish To Try". Tasting Table. Retrieved 2024-10-12.
- ^ Dominick, Andrew (2019-09-05). "This Juicy Smoked Burger Sells out So Fast You Probably Won't Get One". Westchester Magazine. Retrieved 2024-10-12.
- ^ Vaughn, Daniel (2016-10-10). "Smoked in Texas: Smokehouse Burger at Lakewood Smokehouse". Texas Monthly. Retrieved 2024-10-12.
Further reading
[edit]- Reid, J. C. (26 August 2019). "Why you don't see many smoked burgers at barbecue and burger joints". Houston Chronicle.