Smoked Burgers are packed with amazing flavor and will secure a spot as your all-time favorite easy smoker recipe. These juicy burgers are made with only a few simple ingredients—grass-fed beef, grated onion, garlic powder, smoked paprika, salt, and pepper. Once you make the beef patties, you can set it and forget it!
I've said it before and I'll say it again, I love my Traeger Grill, I love burgers and I love an easy recipe. This smoked burger recipe checks all the boxes, and it will surely be a hit at your next BBQ or gathering.
If you are not familiar with smoked burgers, let me fill you in! Smoking hamburgers is a technique that transforms the traditional burger experience into something truly extraordinary. By slow-cooking the patties in a pellet grill the flavors meld and intensify, infusing the meat with a rich, smoky flavor that I know you are going to love.
If you are looking for more Traeger recipes check out my Smoked Hot Dogs, Traeger Smoked Salmon, and Smoked Whole Chicken. Try topping this burger with my Easy Smash Sauce, then pairing it with Crispy Smashed Potato Salad or Sweet Potato Truffle Fries.
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Why You'll Love This Recipe
- Super Easy: All you have to do is make the patties, and put them on the grill. The smoker does the rest!
- Perfect For A Crowd: Provide a variety of toppings, and everyone can mix and match. It's perfect for your next BBQ!
- Customizable: Use your favorite kind of beef, or swap out ground chicken or turkey. You can also switch up the spices and seasoning to make it your own.
Ingredients
- Grass-Fed Ground Beef: I wholeheartedly believe, that the first step in making a delicious burger is that you need to start with good quality beef. Grass-fed and grass-finished beef means that is all the cows eat. Grab grass-fed beef at your local grocery store or farmers market. It's also helpful to stock up when it goes on sale.
- Yellow Onion: If you only have a white onion that’s fine. The onion helps add additional moisture to the patty, which will help keep it juicy during the smoking process.
- Garlic Powder: If you don’t like garlic powder you can omit it.
- Smoked Paprika: Smoked paprika adds another layer of smokiness. If you don’t have smoked paprika, regular paprika will work just fine.
- Sea Salt & Black Pepper: Salt imparts so much flavor. You will want to use Sea Salt, Kosher Salt, or Celtic salt.
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 protein 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 bowl by serving 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.
How To Make Smoked Hamburgers
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1. Preheat your pellet smoker to 225 degrees.
Step 2. In a large bowl, add the ground beef, grated onion, garlic powder, smoked paprika, sea salt, and pepper. Using your hands gently combine the ingredients, but be careful not to overmix! This will make your burgers tough.
Step 3. 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.
Step 4. In the center of each patty use your thumb and slightly press down. This will help them cook more evenly.
Step 5. Place the hamburger patties directly on the grill grate of your smoker and close the lid. Smoke at 225 for 60-90 minutes or until the internal temperature of the burgers reaches 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.
Step 6. Remove the burgers from the grill and allow them to rest for 5 minutes. Serve on a bun with your favorite toppings.
Expert Tips and 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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What To Serve With Smoked Burgers
Topping Ideas: You can mix and match any of your favorite burger toppings, such as:
- Lettuce
- Heirloom Tomato
- Crispy Bacon
- Pickles
- Red Onions
- Caramelized Onions
- Cheddar Cheese
- American Cheese
- Gouda
- Blue Cheese
- Monterey Jack Cheese
- Ketchup
- Mustard
- Relish
- Mayo
- Barbecue Sauce
- Smashburger Sauce
Side Dish Ideas:
- Classic Potato Salad
- Crispy Smashed Potato Salad
- Turkish Potato Salad
- Creamy Coleslaw
- Grilled or Smoked Veggies
- Chips
- Smoked Baked Beans
- Pasta Salad
- Orzo Pasta Salad
- Corn On The Cob
- French Fries or Sweet Potato Fries
- Onion Rings
- Side Salad
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.
Recipe FAQs
The cooking time will vary depending on several factors, including the thickness of the burgers, the type of smoker used, and personal preferences for the level of doneness. As a general guideline, you can estimate the cooking time to be around 45-90 minutes.
That really depends on your personal preference and the flavor profile you're looking for. Both smoking and grilling have their unique advantages, and it ultimately comes down to what you enjoy most. One of the defining differences between smoking burgers and grilling burgers is that smoked burgers are cooked at a lower temperature, and grilled burgers are cooked over high heat, typically on a gas grill or charcoal grill.
You can use any wood chips you like! My favorites are post-oak, mesquite, and hickory, but play around with different types of smoke flavors.
Other Related Beef Recipes
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Juicy Traeger Smoked Burgers
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.
- 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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