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    You Are Here: Home → Smoked

    Smoked Burgers

    May 21, 2022 | Updated December 10, 2022 by Ryan Leave a Comment

    48 shares
    Jump to Recipe Print Recipe
    smoked burger on white plate
    close-up of smoked burger between two buns with toppings on plate

    With these smoked burgers, you get a juicy burger with a subtle smoke flavor and charred exterior. After making it once, you'll never go back.

    smoked burger on white plate

    I'm on the smoked recipe bandwagon - from smoked pulled chicken to smoked carnitas to smoked pork tenderloin to smoked filet mignon to smoked hot dogs.

    But burgers? You're probably thinking why? I was the same way until I gave it a try. Up until making these I always just threw them on a charcoal grill and cooked for 3-4 minutes per side until done. Don't get me wrong, there is a time and a place for those.

    But these smoked burgers are just better in every way. Yes it takes a little more time but so worth it. By smoking in a pellet grill for an hour, you cook it to where it is just underdone but you add a nice smoke ring. Then you reverse sear it to get that char you expect.

    The end result is an award-winning burger everyone will enjoy.

    Jump to:
    • Ingredient Notes
    • Step-by-Step Photos
    • FAQs
    • Side Dish Options
    • Equipment
    • Pro Tips/Recipe Notes
    • Other Smoked Recipes
    • Smoked Burgers
    overhead shot of ingredients for smoked burgers

    Ingredient Notes

    • Ground beef - the more fat the juicier the burger. While I like 80/20, you can also use 85/15 if you prefer. Or even something like bison even though it is lower in fat.
    • Seasonings - for these smoked burgers, I like to add some seasonings to add additional flavor. You can skip this but you still want to liberally salt and pepper the patties.
    • Buns - a quality burger bun helps with the flavor.
    • Toppings - use your favorite toppings like cheese, lettuce, tomato, pickles, ketchup, etc...

    Step-by-Step Photos

    Please note full ingredient list and instructions can be found in recipe card below.

    process shots of making seasoning mixture and forming burger patties

    Mix the seasoning spices in a bowl. Form the ground beef into 4 equal portions so they are ½ inch larger than the bun. Add the seasoning on both sides and press your thumb in the middle to make a depression.

    process shots of smoking burgers and then reverse searing

    Smoke the patties at 225°F for 1 hour. Increase the temperature to 400°F and sear the burgers for 1-2 minutes per side. Serve the smoked burgers on bun with toppings.

    FAQs

    What Type of Wood Should I Use?

    Since you are only smoking the burgers for an hour, you need a stronger wood like hickory, mesquite or oak.

    How Many Burgers Does the Recipe Make?

    I like big burgers so I make this into 4 patties which are all ¼ lb burgers. But if you like ⅓ lb, you can make 6 or if you prefer ¼ lb, then form 8 patties.

    How Long Do I Smoke the Burgers?

    You smoke to temperature, not time. You want to cook until they reach 135°F and then reverse sear. Keep in mind, the burgers will be pink from the smoke.

    How Do I Reverse Sear the Burgers?

    You have three options, depending on the equipment you have.

    • Use sear plates on the pellet grill and just crank up the temperature to 400°F before charring the burgers.
    • If you have a gas grill, heat up to the same temperature and sear the burgers when they are done smoking.
    • If you have neither, just heat up a cast iron skillet on the stove top over medium-high heat and cook the burgers 1-2 minutes per side.

    What Temperature are the Burgers Done?

    This all depends on your preference. I'm partial to a medium burger but use the below as a guideline:

    • Medium-rare: 130˚ to 135˚
    • Medium: 140˚ to 145˚
    • Medium-well: 150˚ to 155˚
    • Well-done: 160˚ to 165˚

    Side Dish Options

    Since a burger is a handheld meal, I like sides that use your hands as well, but there are plenty of options. Some include:

    • Oven Baked Sweet Potato Fries
    • Onion Rings
    • French Fries
    • Corn on the Cob
    • Crispy Roasted Potatoes
    • Coleslaw

    Equipment

    The type of equipment you use can have a big impact on the flavor of the smoked burgers. Since this is a smoked recipe, you need to impart some smoked flavor. You have a few different options, including:

    • Pellet grill - my favorite as I love the simplicity and flavor.
    • Charcoal grill - you can use indirect heat and add some wood chips to the charcoal to create that smoke flavor.
    • Smoker - whether it is electric, gas or charcoal, any of them will work to make a great dish.

    Pro Tips/Recipe Notes

    • Until the burgers are formed, the meat should be cold. Otherwise the fat becomes soft and pliable and will stick to your hands.
    • For tender burgers, you want to form your patties as tenderly as possible. The more time you take to form them, the tougher they will be.
    • Make a deep depression in the center of each patty to prevent if from bulging in the center when the burger naturally puffs up.
    • Depending on the size of the burger will determine if you want a soft or more substantial bun. The thinner the burger, the softer the bun.
    close-up of smoked burger between two buns with toppings on plate

    Other Smoked Recipes

    • overhead shot of smoked shrimp with lemon on white plate
      Smoked Shrimp
    • slices of smoked corned beef on cutting board
      Smoked Corned Beef
    • close-up of smoked boneless chicken thighs on wood board
      Smoked Boneless Chicken Thighs
    • slice cut of smoked short rib on cutting board with more in background
      Smoked Beef Short Ribs

    If you’ve tried these smoked burgers or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    smoked burger on white plate
    Print Recipe
    5 from 2 votes

    Smoked Burgers

    With these smoked burgers, you get a juicy burger with a subtle smoke flavor and charred exterior.
    Prep Time5 mins
    Cook Time1 hr 5 mins
    Total Time1 hr 10 mins
    Course: Sandwich
    Cuisine: American
    Servings: 4 burgers
    Calories: 657kcal
    Author: Ryan Beck

    Ingredients

    • 2 lbs ground beef (80/20)
    • 1 tablespoon paprika
    • 2 teaspoon garlic powder
    • 1 ½ teaspoon sea salt
    • 1 teaspoon onion powder
    • ½ teaspoon black pepper
    • 4 burger buns
    • toppings - cheese, lettuce, tomato, onion, etc...

    Instructions

    • Preheat smoker to 225°F.
    • Divide meat into 4 equal portions. Form each portion loosely into patties about ½ inch larger than the buns. Press your thumb in the middle to make a depression.
    • Mix together the seasoning spices in a bowl and season both sides of the burgers liberally with it.
    • Place the burgers in the grill and smoke for about 1 hour or until the internal temperature reaches 135°F. Increase the temperature to 400°F. Sear the burgers for 1-2 minutes per side (depending on desired doneness), adding cheese after flipping if desired.
    • Serve on a toasted bun and top with your favorite toppings.

    Notes

    • Use a strong wood like hickory, mesquite or oak to smoke the burgers.
    • Until the burgers are formed, the meat should be cold. Otherwise the fat becomes soft and pliable and will stick to your hands.
    • For tender burgers, you want to form your patties as tenderly as possible. The more time you take to form them, the tougher they will be.
    • Make a deep depression in the center of each patty to prevent if from bulging in the center when the burger naturally puffs up.
    • Depending on the size of the burger will determine if you want a soft or more substantial bun. The thinner the burger, the softer the bun.

    Nutrition

    Serving: 1burger | Calories: 657kcal | Carbohydrates: 24g | Protein: 79g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 232mg | Sodium: 1237mg | Potassium: 1006mg | Fiber: 1g | Sugar: 4g
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
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    Hey there! Welcome to Chisel & Fork, a blog with tasty recipes and DIY projects. I'm Ryan and here you'll find hundreds of recipes ranging from true comfort food to vegan. Oh and if you like woodworking, you might just find your next inspiration. Read More About Chisel & Fork…

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