Welcome to Dad Got This, your ultimate guide to mastering the art of homemade culinary delights! Today, we’re embarking on an exciting journey into the heart of flavor: crafting the perfect woodfire smoked thick burger from scratch. Forget everything you thought you knew about backyard grilling; this adventure promises to elevate your burger game to legendary status, combining the rich, deep flavors of wood smoke with the juicy, robust texture of a perfectly ground thick patty.
This comprehensive two-part guide will take you through every essential step. First, we’ll transform high-quality brisket into the ideal burger blend using a convenient KitchenAid grinder attachment. Then, we’ll fire up the remarkable Ninja Woodfire Grill, infusing our meticulously crafted patties with an irresistible smoky essence before searing them to perfection. Get ready to discover the secrets behind creating the ultimate Woodfire Smoked Thick Burger that will leave your taste buds, and your guests, utterly impressed.
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Mastering the Woodfire Smoked Thick Burger: A Step-by-Step Guide
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The Art of Grinding Your Own Meat: The Foundation of Flavor
The journey to an extraordinary burger begins with the meat itself. While pre-ground beef is readily available, grinding your own offers unparalleled advantages that significantly impact the final taste and texture. For this recipe, I utilized a grinder attachment for my trusty KitchenAid mixer, an investment of roughly $40-$50 on Amazon that pays dividends in quality and control. But why go through the extra effort?
Firstly, grinding your own meat provides superior food safety. When you buy ground beef from the store, it often combines meat from various sources, increasing the risk of contamination. By selecting a single cut of high-quality meat, such as brisket, and grinding it at home, you minimize these risks. This allows you to confidently cook your burgers to a succulent medium-rare doneness, a culinary sweet spot often deemed unsafe with commercial ground beef.
Secondly, and perhaps most crucially for flavor enthusiasts, you gain complete control over the meat’s quality and fat content. For this ultimate Woodfire Smoked Thick Burger, I started with brisket scraps, leftovers from a previous smoking project. Brisket is an excellent choice due to its rich marbling, offering a perfect balance of beefy flavor and tenderness. To achieve the ideal consistency and prevent the meat from becoming mushy, I ensured both the brisket scraps and all parts of the grinder attachment were thoroughly chilled in the freezer for over an hour. This critical step keeps the fat firm, resulting in a clean cut and a distinctly pebbly texture that translates to a wonderfully juicy and tender burger patty.
Through a bit of experimentation with the grinder settings, I successfully achieved my target: an 80-20 meat-to-fat ratio. This golden ratio is widely regarded as perfect for burgers, providing enough fat to keep the patty moist and flavorful as it cooks, without being excessively greasy. The coarse, pebbly grind ensures a satisfying bite and prevents the burger from becoming too dense or “meatloaf-like.”
Crafting the Perfect Patties: Form, Season, and Rest
Once your beautifully ground meat is ready, the next step is forming the burger patties. This stage is more art than science, with one cardinal rule: do not overwork the meat. Compacting the meat too much squeezes out vital moisture and can lead to a tough, dense patty reminiscent of a meatloaf. Instead, gently form half-pound patties, using just enough pressure to hold them together. A subtle dimple in the center of each patty can also help prevent them from bulging in the middle during cooking, ensuring an even cook.
For seasoning, simplicity reigns supreme when dealing with such high-quality meat. A generous sprinkle of sea salt and freshly cracked black pepper is all that’s needed. This minimalist approach allows the inherent richness of the brisket to be the star of the show, letting its complex flavors shine through the smoke. After seasoning, allow the patties to rest for a short period. This brief pause allows the salt to begin penetrating the meat, enhancing flavor, and gives the patties a chance to firm up slightly before hitting the grill. While the patties rested, I prepared my secret weapon for flavor: the Ninja Woodfire Grill, loaded with premium Smokin’ Pecan Pellets, ready to impart that signature smoky goodness.
The Woodfire Smoking Journey: Infusing Deep Flavor
Now, for the transformational stage of our Woodfire Smoked Thick Burger: the smoking process. The Ninja Woodfire Grill is an exceptional piece of equipment for this, offering the convenience of electric grilling with the authentic flavor of real wood smoke. I preheated the grill to a steady 220°F (104°C), an ideal low temperature for slow smoking that allows the meat to absorb maximum smoky flavor without overcooking.
Once the grill reached temperature, I carefully placed the seasoned half-pound patties onto the grates. To ensure precision and achieve that coveted medium-rare doneness, I inserted reliable meat thermometer probes into the thickest part of each burger. The goal for this initial smoking phase is to reach an internal temperature of 120°F (49°C). This slow smoking method is a game-changer. Unlike direct grilling, which cooks quickly and primarily on the surface, smoking at a lower temperature permeates the entire patty with a deep, complex smoky aroma and flavor. The pecan pellets add a sweet, nutty, and robust smoke profile that perfectly complements the rich brisket beef, creating a truly irresistible foundation for our burger.
Monitoring the internal temperature with probes is key to preventing overcooking during this initial phase. We want the burgers to be infused with smoke and tender, ready for the final, rapid sear that will lock in juices and create a beautiful crust.
Homemade Burger Sauce & Fresh Fixings: The Perfect Ensemble
While our thick burgers were happily absorbing that beautiful pecan smoke, I turned my attention to crafting the perfect accompaniments. Every great burger deserves an equally great sauce, and our homemade “sunny sauce” is a family legend. This simple yet utterly delicious condiment is incredibly easy to whip up and adds a burst of tangy, creamy flavor that perfectly cuts through the richness of the smoked beef.
The recipe is straightforward: equal parts ketchup, mayonnaise, and pickle juice. For the pickle juice, I swear by the sweet and tangy brine from bread and butter pickles, which imparts a unique zest that sets this sauce apart. For those who enjoy a little extra kick, an optional dash of sriracha adds a subtle warmth without overpowering the other flavors. My daughter affectionately calls it “sunny sauce,” a fond nod to the Starlight Cafe at Magic Kingdom, and it truly brings a touch of magic to every bite. Mixing these ingredients thoroughly yields a smooth, vibrant sauce that’s ready to elevate your burger experience.
No epic burger is complete without fresh, crisp toppings. I meticulously sliced fresh white onion into thin rings, providing a sharp, refreshing crunch. Juicy, ripe tomatoes were also thinly sliced, adding a touch of sweetness and acidity. And, of course, a generous handful of crisp iceberg lettuce provided that essential cool, leafy texture. For the buns, I opted for soft, slightly sweet brioche buns from Sam’s Club. Their rich, buttery flavor and delicate texture are the ideal vessel for our robust woodfire smoked patty, ensuring every element of the burger harmonizes beautifully.
The Sizzling Finale: Searing & Assembly for Perfection
As the smoked patties reached their target internal temperature of 120°F (49°C), it was time for the grand finale: searing. This critical step, often referred to as a “reverse sear,” locks in the juices and creates that irresistible, deeply flavorful crust. I cranked the Ninja Woodfire Grill up to its highest setting, allowing it to get screaming hot. The intense heat transforms the exterior of the patty, developing a Maillard reaction that creates complex, savory notes and a satisfying texture contrast to the tender, smoky interior.
While the patties seared for just a minute or two on each side, I quickly prepared the brioche buns. A light brushing of melted butter on the cut sides before toasting them on the hot grill adds another layer of flavor and ensures they’re perfectly golden and slightly crisp, preventing them from getting soggy under the juicy patty and sauce. As soon as the patties developed their beautiful crust, I placed a slice of classic American cheese on top of each, allowing it to melt into a gooey, savory blanket under the residual heat.
With all components ready, the assembly began. A generous spread of our homemade burger sauce graced the bottom bun. Next came the star of the show: the smoky, juicy, perfectly seared thick patty with its melted cheese crown. Layers of fresh tomato, crisp white onion, and crunchy lettuce followed, adding essential freshness and texture. Finally, the toasted top bun completed this towering masterpiece. Each component meticulously placed, creating a symphony of flavors and textures in every glorious bite.
Woodfire Smoked vs. Smash Burger: A Culinary Debate
The moment of truth arrived: tasting the Woodfire Smoked Thick Burger. The result was nothing short of spectacular. The initial bite delivered a profound smoky aroma, followed by the incredibly juicy, tender brisket patty. The simple salt and pepper seasoning allowed the quality of the meat to shine, while the homemade “sunny sauce” added a bright, tangy counterpoint. The fresh toppings provided a welcome crunch, and the toasted brioche bun held everything together perfectly. This burger was a definite hit, a testament to the patient process of grinding, smoking, and searing.
However, as much as I adored this substantial, flavor-packed thick burger, a part of me still holds a special place for the crispy, caramelized edges of a classic smash burger. The smash burger offers a different kind of textural pleasure: a larger surface area for searing, resulting in a thin, crispy crust and often a quicker cook time. The Woodfire Smoked Thick Burger, on the other hand, provides a more robust, meaty experience with a deep, pervasive smoky flavor that you simply can’t achieve with a quick sear.
Ultimately, the choice between a thick, smoky burger and a crispy smash burger boils down to personal preference and what you’re craving in the moment. Each style brings unique merits to the table. The thick smoked burger is a journey of patience and deep flavor, ideal for those who appreciate the nuances of wood smoke and a hearty, juicy patty. The smash burger is about immediacy, intense browning, and a satisfyingly crisp texture. Why choose just one when both are incredible in their own right?
What are your thoughts? Are you a connoisseur of thick, intensely smoky burgers, or do you find yourself drawn to the irresistible, crispy edges of a smash burger? Share your preferences and experiences in the comments below!
Wrapping It Up: Your Next Culinary Adventure Awaits
This burger adventure, from selecting and grinding the brisket to smoking on the Ninja Woodfire Grill and assembling the final masterpiece, was an unqualified flavorful success. The resulting Woodfire Smoked Thick Burger was a deliciously juicy, deeply flavorful creation that truly showcased the benefits of homemade craftsmanship and the power of wood smoke. It’s a rewarding culinary project that I highly recommend for any grilling enthusiast.
If you’re inspired to recreate this incredible burger at home, be sure to check out the links in the description below for all the essential equipment and ingredients I used. Don’t forget to subscribe, like, and hit that notification bell for Dad Got This, so you don’t miss out on more tasty adventures and grilling tips! Happy cooking, and may your next burger be your best yet!
Woodfire Smoked Thick Burger Recipe
This comprehensive recipe guides you through creating an outstanding Woodfire Smoked Thick Burger, starting with freshly ground brisket for unparalleled flavor and quality. You’ll use your KitchenAid mixer and the versatile Ninja Woodfire Grill to infuse deep smoky notes, followed by a perfect sear. Prepare for a juicy, smoky, and utterly delicious burger experience that will impress any crowd!
Woodfire Smoked Thick Burger
Print
Pin
Main Course
American
burger, ninja woodfire, smoked
30
45
5
4
people
884
kcal
Dad
Equipment
- KitchenAid mixer with grinder attachment
- Freezer (to chill meat and grinder parts)
- Ninja Woodfire Grill
- Smokin Pecan Pellets
- Meat thermometer probes
- Mixing bowls
- Cutting Board
- Knife
- Spoon
- Griddle and grill plate (optional for searing)
- Spatula
Ingredients
- 2 lb Brisket Grind and aim for 80-20 meat-to-fat ratio or just use 80/20 Ground Beef.
- 1 teaspoon Sea Salt
- 1 teaspoon Black Pepper
- 58 g Smokin’ Pecan Pellets
- 4 Brioche Buns
- 4 Slice American Cheese
- 1 White Onion sliced
- 1 Tomato sliced
- 1 Head Iceburg Lettuce
Burger Sauce:
- 2 tablespoon ketchup
- 2 tablespoon mayo
- 2 tablespoon pickle juice From bread and butter pickles
- 1 tablespoon Sriracha Optional
Instructions
- Chill brisket scraps and grinder parts in the freezer for at least an hour.
- Grind the meat, aiming for an 80-20 meat-to-fat ratio.
- Form half-pound patties, being careful not to overwork the meat.
- Season patties with salt and pepper.
- Prepare the Ninja Woodfire Grill with Smokin’ Pecan Pellets and set it to 220°F or 104°C.
- Smoke the patties until they reach an internal temperature of 120°F or 49°C.
- While smoking, prepare the burger sauce by mixing ketchup, mayo, pickle juice, and optional sriracha.
- Slice onion and tomato; prepare lettuce and buns.
- Once the patties are smoked, sear them on high heat until a crust forms.
- Toast brioche buns with butter.
- Assemble the burgers with sauce, smoked patties, cheese, onion, tomato, and lettuce.
- Enjoy your Woodfire Smoked Thick Burger, and happy grilling!
Video
Nutrition
Serving:
1Burger
|
Calories:
884kcal
|
Carbohydrates:
50g
|
Protein:
62g
|
Fat:
48g
|
Saturated Fat:
21g
|
Polyunsaturated Fat:
4g
|
Monounsaturated Fat:
11g
|
Trans Fat:
0.3g
|
Cholesterol:
308mg
|
Sodium:
1821mg
|
Potassium:
1113mg
|
Fiber:
3g
|
Sugar:
7g
|
Vitamin A:
1902IU
|
Vitamin C:
13mg
|
Calcium:
317mg
|
Iron:
6mg
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Ninja Woodfire Smoked Thick Burger Essentials & Links:
To help you recreate this incredible woodfire smoked thick burger experience at home, here are the key pieces of equipment and ingredients used in this recipe. Investing in quality tools can make all the difference in your culinary adventures!
Ninja Woodfire Pro Connect XL Grill:
The heart of our woodfire smoking process. This grill combines traditional grilling with the authentic flavor of wood smoke, offering versatility and precision for amazing results.
Get it at NinjaKitchen
Ninja Woodfire Grill Griddle:
An excellent accessory for your Ninja Woodfire Grill, perfect for searing your burgers to create that beautiful crust, or for cooking other flat-top favorites. While optional, it greatly enhances the searing capabilities.
Get it on Amazon
KitchenAid Grinder Attachment:
The secret weapon for achieving superior ground meat. This attachment transforms your KitchenAid stand mixer into a powerful meat grinder, giving you full control over the quality and fat content of your burger blend.
Get it on Amazon
Smokin’ Pecan Pellets:
These pellets are crucial for imparting that distinct, sweet, and nutty smoky flavor to your burgers. Pecan wood is a fantastic choice for beef, adding depth without overpowering the natural taste of the meat.
Get it on Amazon
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