Traeger Burgers are smoked hamburgers cooked low and slow on a pellet grill using simple ingredients like ground beef, onion, and spices for a rich, smoky flavor. They're an easy, hands-off recipe that works well for weeknight dinners, backyard BBQs, or feeding a crowd without standing over the grill. Unlike traditional grilled burgers, this method uses consistent low heat to keep the patties juicy while adding a subtle wood-fired flavor.
Recipe At A Glance
- 🔥 Method: Pellet grill (low and slow smoking)
- 🍔 Cookware: Traeger or pellet smoker
- ⏱️ Total Time: About 1 hour 15 minutes
- 🌡️ Smoker Temp: 225°F
- 👥 Serves: 4 burgers
- 🌿 Flavor Profile: Smoky, juicy, simple, and savory
- 🏈 Best For: Weeknight dinners, backyard BBQs, feeding a crowd
- ✨ What Makes It Different: Low and slow cooking creates juicy Traeger burgers with real wood-fired flavor using simple, real food ingredients
This is one of those recipes we fall back on all summer long. We make these Traeger burgers at least once a week when the weather warms up, especially on weekends or holidays when everyone's outside, and you don't want to be stuck in the kitchen. It's simple, reliable, and always turns out the same, which is exactly what I want when I'm feeding a group.
I've been using my Traeger for years, and after testing different methods, this version has become our go-to for smoked burgers. Using grass-fed ground beef, simple spices, and a little grated onion keeps the patties incredibly juicy without needing anything complicated. Cooking them low and slow gives you that subtle smoky flavor while letting the pellet grill do all the work.
My husband grew up in Texas eating BBQ, so we're pretty particular when it comes to burgers, and this is one recipe he always requests, especially piled high with my Easy Smashburger Sauce.
Most of the time, I'll make a batch of patties and set up a simple toppings bar so everyone can build their own. We'll serve them on toasted sourdough buns, or wrap them in lettuce if we want something lighter. We also use them to make a loaded Cheeseburger Bowl.
Add a side of Smashed Potato Salad or Sweet Potato Truffle Fries, and dinner is done without overthinking it.
If you are looking for more Smoking and Grilling recipes, check out my Smoked Hot Dogs, Smoked Brisket, Traeger Smoked Salmon, Smoked Baby Back Ribs, and Smoked Whole Chicken.
Jump to:
- Recipe At A Glance
- Ingredients You'll Need
- Substitutions And Variations
- Traeger Smoked Burgers Temperature Guide
- What Makes Traeger Smoked Burgers So Juicy?
- How To Make Traeger Burgers
- Nadia's Expert Tips And Tricks
- What To Serve With Smoked Burgers
- Storage And Reheating
- Recipe FAQs
- More Smoking & Grilling Recipes You'll Love!
- Juicy Traeger Burgers (Easy Smoker Recipe)
Ingredients You'll Need
- Grass-Fed Ground Beef: This is the foundation of a great burger. I like using grass-fed and grass-finished beef for better flavor and quality. Aim for an 80/20 blend so the burgers stay juicy while smoking. Leaner beef can dry out more easily at lower temperatures.
- Yellow Onion: Grating the onion is key here. It adds moisture directly into the patties, which helps keep these smoked burgers juicy during the low and slow cook. If you only have white onion, that works just fine.
- Garlic Powder: Adds a simple, savory flavor without overpowering the beef. You can adjust the amount based on your preference or leave it out if needed.
- Smoked Paprika: This adds a subtle smoky depth that complements the pellet grill flavor. Regular paprika works too, but smoked paprika enhances the overall flavor.
- Sea Salt & Black Pepper: Simple seasoning is all you need. Use a good quality salt like sea salt, kosher salt, or Celtic salt to bring out the natural flavor of the beef.
See the recipe card for full information on ingredients and quantities.
Substitutions And Variations
- Change Up The Protein: If you are not a fan of beef, you can mix up the ground meat by using ground turkey for turkey burgers, ground chicken, or ground bison. You can even get creative and combine beef and pork for a fun mash-up.
- Make It A Bowl: If you prefer the low-carb lifestyle, or if you don't have buns on hand, you can always turn it into a cheeseburger bowl by serving it on a bed of lettuce. Then add your favorite toppings and salad dressing for a delicious and lighter variation.
- Get Creative With Toppings: Get creative and mix and match your favorite condiments to create your own unique flavor.
- Buns: You can serve this on soft brioche buns, pretzel rolls, or my personal favorite, a sourdough toasted bun. If you are looking for a low-carb option, you can wrap it in butter lettuce.
Traeger Smoked Burgers Temperature Guide
This method works for both Traeger burgers and classic smoked hamburgers on any pellet grill.
Cooking Traeger burgers low and slow gives you more control over doneness while keeping the patties juicy. Use this guide to hit your preferred internal temperature every time:
| Doneness | Internal Temperature | Pull Temperature |
|---|---|---|
| Medium-Rare | 130-135°F | 125°F |
| Medium | 140-145°F | 135°F |
| Medium-Well | 150-155°F | 145°F |
- Set your pellet grill to 225°F
- Cook for 60-90 minutes, depending on thickness
- Add cheese during the last 3-5 minutes
- Let burgers rest for 5 minutes before serving
Pro tip
What Makes Traeger Smoked Burgers So Juicy?
There are a few simple things that make these smoked hamburgers turn out juicy every time:
- Grated onion adds moisture directly into the patties
- Using 80/20 ground beef helps retain fat during the low and slow cook
- Cooking at a lower temperature prevents the burgers from drying out
- Letting the burgers rest before serving keeps the juices inside
How To Make Traeger Burgers
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1. Preheat your pellet grill to 225°F. While the grill is heating, in a large bowl, combine the ground beef, grated onion, garlic powder, smoked paprika, sea salt, and pepper. Gently mix using your hands, being careful not to overmix, as this can make the burgers tough.
Step 2. Divide the meat into 4 equal portions (about 4 ounces each) and form into patties. Make them slightly larger than your buns since they will shrink as they cook.
Step 3. Press a small indent into the center of each patty using your thumb. This helps the burgers cook evenly and prevents them from puffing up.
Step 4. Place the patties directly on the grill grates and close the lid. Smoke at 225°F for 60-90 minutes, or until the burgers reach your desired internal temperature (see temperature guide above). Add cheese during the last 3-5 minutes if using. No flipping is needed.
Step 5. Remove the burgers from the grill and let them rest for 5 minutes. Serve on your favorite buns with your preferred toppings.
Nadia's Expert Tips And Tricks
- Use Good Quality Beef: I'm a huge believer in using good quality ingredients. Organic, grass-fed beef is ideal.
- Don't Overmix: When combining the spice and meat, you want to gently combine everything with your hands, being careful not to overmix the meat. When you overmix the burger meat, your patties can turn out tough.
- Use a Meat Thermometer: Since cook time can vary, using a thermometer is the best way to ensure your burgers are cooked exactly how you like them.
What To Serve With Smoked Burgers
- Toppings: Build your burger with crispy bacon, smoked brisket, heirloom tomatoes, pickles, caramelized onions, red onion, and your favorite cheeses like cheddar, gouda, or blue cheese. Don't forget classic sauces like mayo, ketchup, barbecue sauce, or smash burger sauce.
- Side Dishes: Pair with smashed potato salad, Turkish potato salad, creamy American coleslaw, smoked baked beans, high-protein pasta salad, or Elote pasta salad. Lighter options like creamy lobster Caesar salad also work great.
- Veggies: Serve alongside grilled corn on the cob, smoked zucchini, smoked green beans, smoked asparagus, or charred bell peppers for a fresh, smoky balance.
- Snacks: Add chips, onion rings, or sweet potato fries to round out your cookout plate with a satisfying crunch.
- Drinks: These burgers go great with iced tea, lemonade, sparkling water, or a cold beer on a warm day.
Storage And Reheating
- Storage: Place any leftovers in an airtight container and store them in the fridge for 2-3 days.
- Reheating: Set the oven to 250 degrees and reheat in an oven-safe dish for 5-10 minutes.
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Recipe FAQs
For smoked Traeger burgers, set your pellet grill to 225°F and cook low and slow. This helps the burgers stay juicy while picking up a subtle smoky flavor. Always cook to your desired internal temperature rather than relying on time alone.
Traeger burgers typically take 60-90 minutes at 225°F, depending on the thickness of the patties. Thicker burgers will take longer, so it's best to use a meat thermometer to check for doneness.
No, you don't need to flip burgers when cooking on a Traeger. The heat circulates evenly inside the pellet grill, allowing the burgers to cook through without turning.
For food safety, burgers should be cooked to at least 160°F. For a juicier burger, many people prefer cooking to medium or medium-well using the temperature guide above.
Traeger Smoked burgers have a more subtle, smoky flavor and are cooked low and slow, which helps keep them juicy. Grilled burgers cook quickly over high heat and develop a seared crust. It comes down to personal preference, but smoked burgers are a great option when you want a more hands-off cooking method.
Yes, you can cook burgers on a pellet grill at higher temperatures, similar to grilling. For this recipe, cooking low and slow at 225°F gives you a more tender, flavorful result with a light smoky taste.
Use ground beef with enough fat (like 80/20), avoid overmixing the meat, and cook at a low temperature. Adding grated onion to the patties also helps keep the burgers moist while they cook.
More Smoking & Grilling Recipes You'll Love!
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Juicy Traeger Burgers (Easy Smoker Recipe)
Ingredients
- 1 lb Grass-Fed Ground Beef
- ½ Onion grated
- ½ teaspoon Garlic Powder
- ½ teaspoon Smoked Paprika
- 1 teaspoon Sea Salt
- ½ teaspoon Pepper
Instructions
- Preheat your smoker to 225 degrees.
- In a large bowl, add the ground beef, grated onion, garlic powder, smoked paprika, sea salt, and pepper.1 lb Grass-Fed Ground Beef, ½ Onion, ½ teaspoon Garlic Powder, ½ teaspoon Smoked Paprika, 1 teaspoon Sea Salt, ½ teaspoon Pepper
- Using your hands gently combine the ingredients, but be careful not to overmix! This will make your burgers tough.
- Divide the meat into 4 equal portions (about 4oz each) and use your hands to form into patties. You will want the patties to be slightly larger than your buns as they will shrink when cooked.
- In the center of each patty use your thumb and slightly press down. This will help the patties cook more evenly.
- Place the patties directly on the grill grate of your smoker and close the lid. Smoke at 225 for 60-90 minutes or until the patties reach an internal temperature of 135-140 degrees f. (for medium-rare) when measured with a meat thermometer. Next, add a slice of cheese and smoke for another 3-5 minutes.
- Remove the burgers from the grill and allow them to rest for 5 minutes. Serve on a bun with your favorite toppings.
Notes
- Use Good Quality Beef: I'm a huge believer in using good quality ingredients. Organic, grass-fed beef is ideal.
- Don't Overmix: When combining the spice and meat, you want to gently combine everything with your hands, being careful not to overmix the meat. When you overmix the burger meat, your patties can turn out tough.
- Low And Slow: In order to get that wonderful smokey flavor, don't rush the process! Let the low temperature and time do their thing!
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