Smoked Hamburgers will secure a spot as your all-time favorite way to make a burger. Additionally, these juicy burgers are made with only a few 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!
Whether you're a seasoned pitmaster or just a curious food enthusiast, smoking hamburgers is a skill worth mastering. So, fire up the smoker, get creative with your toppings, and be prepared to amaze your entire family with the magic of smoked hamburgers!
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Smoked burgers
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 aroma that permeates every inch of the patty. The result? A burger that is not filled with great flavor but also exudes a tantalizing scent that can make your mouth water from a distance. Pretty impressive for an easy smoker recipe!
If you enjoy juicy smoked burgers you will also want to check out Smoked Hot Dogs, Smoked Salmon, and Smoked Whole Chicken.
The perfect patty
To start your journey to smoked burger bliss, begin with selecting top-quality grass-fed ground beef. Look for a blend with higher fat content, such as 80/20 (80% lean meat and 20% fat), as this will keep the hamburger patties juicy and flavorful throughout the smoking process.
Flavorful seasoning
The key to a truly scrumptious smoked hamburger recipe lies in the seasoning. We like to keep it simple, yet impactful. A classic combination of kosher salt, freshly ground black pepper, garlic powder, and a hint of paprika does wonders to enhance the natural flavors of the meat without it overwhelming them.
Mastering the smoking process
Smoking hamburgers is an art that requires patience and finesse. For the best smoked burger preheat your smoker to around 225°F (107°C) and use wood chips or chunks of your choice (hickory, apple, or cherry wood work beautifully) to add a good smoke flavor. For a perfect balance of doneness and juiciness, aim for an internal temperature of 135-140°F for your burgers.
Ingredients
- Grass-Fed Ground Beef: I wholeheartedly believe, that in order to make a delicious burger you need to start with good quality beef. Not only does grass-fed beef taste better, but it’s also better for you! Grass-fed beef is higher in omega 3’s (anti-inflammatory) while conventional beef is high in omega 6’s (pro-inflammatory). We’ve been getting all of our meats from Moink Box for years now; Moink is owned and operated by farmers that offer ethical meat boxes delivered straight to your doorstep. You can of course grab grass-fed beef at your local grocery store. 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: Smoke paprika adds another layer of smokiness to these delicious burgers. If you don’t have smoked paprika, regular paprika will work just fine.
- Sea Salt: It’s important to salt your burgers properly. You will want to use Sea Salt, Kosher Salt, or Celtic salt.
- Black Pepper: Black pepper adds another layer of depth to these incredible burgers.
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.
Toppings
While the smoked patty is the star of the show, the supporting cast of toppings plays a crucial role in creating a well-rounded burger experience. You can mix and match the following:
- Lettuce
- Heirloom Tomato
- Smoked Bacon
- Pickles
- Red Onions
- Carmelized Onions
- Cheddar Cheese
- American Cheese
- Gouda
- Blue Cheese
- Monterey Jack Cheese
- Ketchup
- Mustard
- Relish
- Mayo
- Barbecue Sauce
- Smashburger Sauce
Buns matter
In completing the masterpiece, the right bun choice is paramount. Soft brioche buns, pretzel rolls, and my personal favorite sourdough burger buns add a touch of indulgence and create a delightful textural contrast to the smoky and savory patty.
You will want to lightly toast the buns on your pellet smoker to enhance their flavor and ensure they can hold up to the juicy goodness within.
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.
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, 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 these smoked burgers into a burger bowl, by placing the cooked burger patty on a bed of lettuce. Then add your favorite toppings and salad dressing for a delicious, and lighter variation.
Get Creative With Toppings: These smoked burger patties are the perfect canvas for a variety of toppings. Get creative, and mix and match your favorite condiments to create new heights of flavor and indulgence.
What to serve with smoked burgers
When serving smoked burgers, you can pair them with a variety of delicious side dishes to create a well-rounded and satisfying meal. Here are some popular options:
- Classic Potato Salad
- Crispy Smashed Potato Salad
- Turkish Potato Salad
- Coleslaw
- Grilled or Smoked Veggies
- Chips
- Baked Beans
- Pasta Salad
- Orzo Pasta Salad
- Corn On The Cob
- French Fries or Sweet Potato Fries
- Onion Rings
- Side Salad
The cooking time for smoking burgers at 225 degrees Fahrenheit (107 degrees Celsius) will depend 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.
Whether burgers are better smoked or grilled depends on 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.
When it comes to smoking burgers, the best type of wood is one that imparts a mild and versatile smoky flavor that complements the beef without overpowering it. Here are some popular wood choices that work well for smoking burgers:
Oak: Oak is a classic wood choice for smoking burgers. It provides a medium smoky flavor that enhances the taste of the meat without being too strong.
Hickory: Hickory is a stronger wood with a more robust smoky flavor. While it can work well with burgers, it's essential to use it sparingly as it can quickly overpower the meat.
Maple: Maple wood offers a sweet and slightly smoky flavor that pairs nicely with beef. It adds a unique twist to the traditional smoky taste.
Pecan: Pecan wood imparts a milder and slightly nutty flavor to the burgers. It's a good option if you want a more subtle smokiness.
Fruitwoods (Apple, Cherry, Peach, etc.): Fruitwoods are generally mild and sweet, making them excellent choices for burgers. They add a delicate fruity aroma that complements the beef well.
Serving and storage
You will want to serve these incredible Traeger burgers to rest for 5 minutes then serve while still warm. Enjoy it on top of your favorite hamburger bun or as a burger salad.
The best way to store these delicious smoked burgers is in an airtight container in the fridge for 2-3 days.
More smoker recipes
Pairings
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
Toppings
While the smoked patty is the star of the show, the supporting cast of toppings plays a crucial role in creating a well-rounded burger experience. You can mix and match the following:- Lettuce
- Heirloom Tomato
- Smoked Bacon
- Pickles
- Red Onions
- Carmelized Onions
- Cheddar Cheese
- American Cheese
- Gouda
- Blue Cheese
- Monterey Jack Cheese
- Ketchup
- Mustard
- Relish
- Mayo
- Barbecue Sauce
- Smashburger Sauce
- Side Salad
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