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smoked hamburgers

Smoked Burgers (Stovetop Smoker Recipe | Indoor Smoker Recipes)

Summer Yule
How long does it take to smoke burgers? With this stovetop smoker recipe, your smoked burgers need 15-20 minutes! YUMMMM
5 from 5 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dinner
Cuisine American
Servings 3
Calories 293 kcal

Ingredients

For the smoked burgers:

  • 1 lb. lean ground beef 454 grams (90/10 beef)
  • 1 tablespoon Montreal steak seasoning (or your favorite steak seasoning; cut back to 2 teaspoons for saltier seasonings)
  • 8 ounces baby portabella mushrooms, finely chopped (227 grams)
  • 3 slices pepper jack cheese
  • 1 tablespoon olive oil
  • 1 large sweet onion, thinly sliced

For the smoked burger sides:

  • 1 head green leaf lettuce, washed and chopped
  • 1 medium cucumber, chopped
  • 1 tomato, chopped
  • low-oil salad dressing of choice (1½-2 tablespoons per serving)
  • hamburger buns, biscuits, or another bread to have with the meal (optional)

Instructions

  • Note: If you want smoked burgers for dinner, this slow food recipe should be started in the morning at the very latest.

To make smoked burgers:

  • Chop mushrooms to ¼-inch dice (0.6 cm) and put them in your cast iron skillet. Dry saute them for approximately 10 minutes. You want the liquid from the mushrooms to be released, and the mushrooms to be reasonably dry.
  • Put the raw ground beef, steak seasoning, and sauteed mushrooms in a large bowl. Mix these ingredients together thoroughly with clean hands.
  • Shape the beef mixture into three thin and flat burger patties that are about 4 inches (10 cm) in diameter and ½-inch thick (1.27 cm). Put the patties in a single layer on a plate. Wash your hands both before and after touching the raw burger.
  • Let the plate of raw burgers sit in the fridge for a minimum of four hours or a maximum of overnight. The drying will help the smoke adhere to the burgers.
  • Set up your stovetop smoker. For my Nordic Ware kettle smoker, I added 2 tablespoons of mesquite shredded wood chips to the bottom of the smoker. The drip tray goes in the smoker next, and then the smoker tray.
  • About one hour before you are ready to eat, gently place your burgers in a single layer on the smoker tray. Then put the lid on the smoker. Make sure that the thermometer is attached to the smoker correctly and that your stove vent is on. Turn the heat on your stovetop to medium-low.
  • Allow the smoker to come to 190°F.
  • While the temperature on the smoker rises, make your caramelized onions. Put the olive oil and thinly sliced sweet onions in a cast-iron skillet. Allow the onions to slowly turn golden brown on the stovetop over medium-low heat. Stir the onions often. Getting your onions caramelized will take around 40 minutes.
  • Once the smoker temperature reaches 190°F (88°C), turn the stovetop to low. Set a timer to smoke the burgers for 15-20 minutes. The smoker needs to stay in the 190°F-210°F (88°C-99°C) range for the entire smoking period. (I usually smoke for 15 minutes.)
  • If the heat on your smoker is rising too rapidly, quickly lift the lid and peek at your burgers. This is an easy way to adjust the temperature quickly.

To make smoked burger sides:

  • While the burgers are smoking, assemble the side salads. Divide the lettuce, tomatoes, and cucumbers between three plates.
  • Top with salad dressing.

To finish the meal:

  • After the timed smoking period, turn off the stovetop and open the lid of the smoker. The burgers should have reached a minimum internal safe temperature of 160°F (71°C). Put a slice of cheese on each hot hamburger. Leave the cover off the smoker. The cheese will melt in a few minutes. Remove the burgers from the smoker once the cheese melts.
  • Put the burgers (plus any buns or bread, if using) on the plates with the salad. Top each cheeseburger with one-third of the caramelized onions and serve.

Notes

This is a level 1 recipe (may help support fat loss). The nutrition information for this meal includes the burger with no toppings or cheese, side salad, etc. It also does not include the salad dressing or any sort of biscuit or hamburger bun that you add. If you choose a low-calorie dressing with under 35 calories for your portion, your entire meal will be under 500 calories.
The misconception that eating hamburgers is bad for weight loss saddens me! Beef is one of my favorite sources of high-quality, super satiating protein. Plus, the highly bioavailable heme iron it contains has helped me to prevent iron-deficiency anemia (without the use of supplements!) for many years. Lean ground beef is the way to go for a lower calorie beef option that provides these nutritional benefits.
For a low-calorie meal, I tend to think a bunless burger is the way to go. If you need a higher calorie meal instead, add a whole grain bun to your burger. A single store-bought burger bun will add anywhere from 100-300 calories to your meal or more.
I make fantastic homemade sourdough biscuits for my smoked burger meals that are around 400 calories each! Adding one of those is an easy way to modify a low calorie meal for someone with high calorie needs.
(Plus, homemade bread is delicious. It really doesn't need me to sell you on its virtues. Haha)
 
Nutrition information is for one serving (the burger patty, mushrooms, and seasoning only).

Nutrition

Calories: 293kcalCarbohydrates: 3.6gProtein: 32gFat: 14.7gSaturated Fat: 6gSodium: 828.9mgFiber: 1.8gVitamin C: 1.8% DVIron: 21.8% DV
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