Whether you’re cooking good, old-fashioned quarter-pounders, Oklahoma Onion Burgers, or a thin, crispy smashburger, you’ve gotta have the perfectly seasoned patty.
Check out our productsDelicious burgers start with a perfectly seasoned patty! Our expert burger seasoning ensures flavorful burgers every time. Find expert advice and award-winning products here.
Everyone’s got a go-to way to make burgers, but who doesn’t like to switch things up?
If you’ve never smoked a cheeseburger, you’re missing out on one of the easiest ways to take this classic up...
On today’s video, I’m showing you why smoked burgers are better than you think! Everyone knows that burgers are a...
On today’s video, I’m showing you why smoked burgers are better than you think! Everyone knows that burgers are a...
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It’s your choice, but that’s how we do it! The Best Sizzlin’ Burger Rub makes a great base layer, then you can customize the flavor from there.
Other than the natural smoke flavor that comes from the smoker, smoked burgers usually take a little longer to cook.
The USDA guidelines say all beef burgers should be cooked to 160°F (71°C) and all turkey burgers should reach at least 165°F (74°C). We follow the turkey guideline no matter what, but if you like your beef some pink, here are the guidelines - Rare: 125°F or 52°C Medium-Rare: 135°F or 57°C Medium: 145°F or 63°C Medium-Well: 155°F or 68°C Well-Done: 160°F or 71°C
Just like when you cook a steak, you’re going for the final temperature, not time, and that temperature is determined by how done you like your burgers.
Think of it like a marinade or even a finishing sauce. It’s optional, but it does add an extra punch of flavor.
We’re a different kind of barbecue company.
Explore and taste for yourself why thousands of awards have been won all over the world using Kosmo's Q injections, marinades, glazes, and competition BBQ rubs and sauces.
