Sorry. This will be a pretty bland post. I have had my Traeger Timberline smoker for a while now and I wanted to know how it was at making hamburgers.
The best way to see how a grill/smoker handles burgers is to make a plain burger. I used just formed beef with no additives, rubs or sauces.
I formed 150 gram (1/3 pound) of beef into a patty and put a thumb print in the middle to stop swelling. I preheated the Traeger to 500 F. I cooked it for about 8 minutes on one side, flipped and cooked to an internal temperature of 165 F.
Unlike most meats, don’t let burgers rest. Serve them hot of the grill!
The burgers were moist and nicely browned. The best part was the taste. Even though you don’t get a lot of smoke when grilling at high temperatures the burgers have a better flavour of my gas grill. I am pleased to report the Traeger makes a great burger. However, I will be adding spices and a brushing of sauce next time!
The Old Fat Guy
I see your new grill is the ” bomb” to you … lol … as well I got a new toy and have been playing with it … MES 340|G Bluetooth Digital Electric Smoker … made some bacon .. your buckboard bacon … and smoked 12 bricks of various bricks of cheese with applewood pellets … that Traeger you have, a friend of mine has and really likes it too … we smoked a couple of deer tenderloins and some stuffed jalapenos bacon wrapped last weekend on game day on his Traeger … I would like to see some burgers with onions in the mix, oval shaped with some homemade type of bread you make .. or , down here in Florida, we use cuban bread
Smoked deer tenderloins and stuffed jalapenos? The only thing missing is my invitation.
I have several friends with MES that love them. They make great sausage!
As for burgers on Cuban bread, I knew a Jamaican fellow in Vancouver who made burgers with a touch of jerk spices in a long crusty Italian roll. So many great possibities but Cuban bread sounds to die for!