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.
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.
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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.
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.
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
Since you are only smoking the burgers for an hour, you need a stronger wood like hickory, mesquite or oak.
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.
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.
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.
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
- Corn on the Cob
- Parmesan Truffle Fries
- 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.
Other Smoked Recipes
If you’ve tried these smoked burgers or another recipe like smoked pulled beef 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 Burgers
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.
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