This is mostly a suggestion post more than an actual recipe. My husband has high blood pressure, so figuring out yumminess without salt is fun.
If it’s a nice Saturday in Washington state, I like to be outside. So smoking burgers worked for flavor and cooking dinner while I got my hands dirty.
I have an electric Cuisinart smoker, so I can dial in the temperature. I put my 6 1/2 ounce burgers in 175 degrees for about 2 hours. I used mesquite chips, I soak them first for about a half hour, drain off water before loading the smoker. Once they are on the done side, I throw on the cheese and keep smoking, this will take another 10 to 15 minutes. There you have it folks smoked burgers. A noticeable difference between smoking and grilling, smoked burgers don’t shrink. So give it a try with your hamburger recipe! Cheers to something new to try 🥂
