If you’ve never smoked a cheeseburger, you’re missing out on one of the easiest ways to take this classic up a notch. "Too easy", you say? This method brings you that backyard burger comfort, but with a deep smoky flavor and a perfect melty cheese finish.
Start by mixing your ground beef with about 2 tablespoons each SPG rub and Cow Cover Hot rub. Work the seasoning through the meat gently, making sure not to overmix-this keeps your burgers tender. Divide the mixture into 8-ounce (225 g) portions and roll them into balls. From there, either press them in a patty mold or shape them by hand into even patties.
Place the patties on a tray and refrigerate for 30 minutes. This quick chill helps the meat fibers bind so they hold their shape on the grill. While they’re resting in the fridge, get your stick burner going for a hot & fast cook. You want the heat high enough to give a great sear while still letting some smoke kiss the meat.
When your smoker is ready, pull the patties from the fridge. Give each side a light sprinkle of Cow Cover Hot rub for a flavorful crust. Place the patties on the grates over indirect heat, and let them cook for about 30 minutes, or until they develop a rich brown color. Flip them over and continue cooking until they reach your preferred doneness. For reference: medium is 140–145ºF (60–63ºC), medium-well is 150–155ºF (66–68ºC), and well-done is 160ºF+ (71ºC+).
We were aiming for 165ºF (74ºC) for a well-done burger, so we added our cheese at 160ºF (71ºC). Two slices per patty makes for a spectacular melt. Close the lid for just a couple of minutes until the cheese softens and drapes over the edges. At the same time, give your burger buns a quick toast on the grates for that crisp, buttery edge.
Once the cheese is melted and the patties have hit your target temp, it’s burger assembly time. Start with your toasted bun, add mayo or your favorite sauce, then stack the patty on top. From there, load it up with lettuce, tomato, pickles, onions-whatever makes you happy. We kept it classic with lettuce, mayo, tomato, and pickles, finished with a sprinkle of SPG for that final flavor punch.
The result is everything you love about a cheeseburger-juicy beef, gooey cheese, crisp toppings-plus a subtle smoky depth you can only get from the stick burner. Whether you’re feeding the family or hosting friends, these burgers are guaranteed to disappear fast, so make more than you think you’ll need.
Catch you on the next recipe!
Have you worked with Kosmos for a while, and come up with something even better? Many of our recipes are submitted by our wonderful customers, who come up with all sorts of ideas that we could never think of.
Go here to submit your own recipe. If accepted, you'll get 10% off the whole store.
Everyone wishes that they could have award-winning competition BBQ at their backyard barbecue parties. With Kosmo's BBQ, that's exactly what you'll have, every time.
