These Smoked Burgers are so perfectly juicy, and packed with smoky flavor. Great for gatherings with friends and family any time of year.
Have you ever tried Smoked Burgers before? If you have, you know what an amazing addition smoke is to good, juicy burgers. There’s something magical about that smokiness intertwined with the juicy meat, isn’t there?
Today, I’m letting you in on a secret to get that perfect burger – by smoking them! Yep, we’re turning the usual grilled burger game on its head.
These aren’t just any smoked hamburgers; they are THE smoked burgers that’ll have your entire family asking for seconds (maybe even thirds).
When it’s a hot summer day, and the grill beckons, it’s time to think beyond the regular and step into the smoky goodness of these smoked burgers. An easy smoker recipe that promises delicious smoked burgers every time, it’s the perfect way to up your barbecue game.
Whether it’s on a Traeger grill, a pit boss, or even your good ol’ charcoal grill, the key lies in the smoky essence that transforms a simple burger into something absolutely magical.
So, why wait? Grab that apron, fire up the grill, and let’s make some burger magic today!
Common Questions About Smoked Burgers
Which is the best beef for smoked burgers?
Ground chuck, especially the 80% lean type, offers great fat content, which translates to more flavor. Plus, the leaner the beef, the less shrinkage you’ll have.
The last thing you want is to have your burger meat shrink to half the size of the buns you bought!
How do I ensure my burgers are cooked well?
An instant-read meat thermometer is your best friend. Checking the internal temperature of the burgers ensures you’re hitting that perfect doneness.
These days there are some pretty awesome versions of these that won’t break the bank. Some even have Bluetooth capability!
What kind of wood should I use for smoking?
Mesquite wood chips are a favorite, but it really boils down to personal preference. Experiment with different types to find your sweet spot. Some woods have a stronger, spicier flavor, and some will be more mild.
Storage
Adding smoke to any meat will level up the flavor. This is absolutely true with these burgers. I can’t tell you enough what a difference it makes in the experience. Eat them while they’re hot!
Refrigerator
Store leftover smoked hamburgers in an airtight container for up to 4 days.
Freezer
Burgers can be frozen for up to 3 months. Keep them wrapped tightly in plastic wrap to prevent freezer burn. Nothing is worse than a freezer-burned hockey puck of a burger patty!
Tips
Personally, I like a lot of smoke flavor in my beef. You can adjust for your own taste, though! Simply change the smoke setting on your smoker for what you like.
- Always preheat your pellet grill or smoker to the right temperature.
- For the best results, don’t press down on the beef patties while cooking. This keeps them juicy!
- Use parchment paper when shaping your burgers to prevent sticking.
- The first step is crucial: Get the best quality beef from your grocery store. It goes a long way toward determining the end taste.
Ingredients
The teriyaki sauce really mingles well with the smoke you’re going to put into these burgers. So yummy!
- Ground beef (80% lean)
- Traeger burger rub – beef seasoning
- Worcestershire sauce
- Teriyaki sauce
- Dried minced onions
- Seasoned salt
- Cheese slices (optional)
- Buns and your favorite condiments for assembling
How to Make Smoked Burgers
It’s time to get messy! Or, if you like, you can use gloves haha. Either way, it’s best to use your hands for the mixing part. That way, you can be sure everything gets mixed in properly!
- Preheat the smoker to 200 degrees.
- In a medium mixing bowl, combine the beef, seasoning, Worcestershire sauce, teriyaki sauce, minced onions, and seasoned salt.
- Work the ingredients together with your hands until just incorporated. Take care to not over-mix.
- Divide the mixture into 8 equal portions – rolling into balls and then slightly flattening into a puck-shape and place them on a wire rack. This will give you 8 ¼ pound burgers.
- Once the smoker is heated, place the formed burger patties on the smoker. I like to leave them on the wire rack so there is less handling of them before they are cooked.
- Smoke for about 90 minutes – then increase the heat to 300 and cook until they reach an internal temperature of 180 degrees. For us – this took about 20 minutes.
- Remove and let the burgers rest while you assemble your buns.
Kitchen Supplies You’ll Need for Smoked Burgers
Your smoker grill will do most of the work here. Cooking on a smoker grill is probably one of the most enjoyable cooking experiences I can think of. The flavor that comes from that thing is just amazing!
- Medium mixing bowl
- Pellet smoker or Traeger grill
- Meat thermometer
- Wire rack
What to Serve With Smoked Burgers.
Whatever would go with a regular burger will work here too. I love a good potato salad when I grill. This is summer food for summer get-togethers!
- Crispy bacon for that added crunch and flavor.
- Toasted bun, because everything’s better with a little crispiness.
- A drizzle of barbecue sauce or your favorite BBQ sauce for some tang.
- Fresh lettuce and juicy tomatoes.
- Perhaps a side of crispy air fryer fries!
Why You Should Make Smoked Burgers
You need to try this if you haven’t already. I think it’s the best way to enjoy burgers, and I know you will too.
- Next Level Flavor: The smoky flavor elevates the humble burger to gourmet status.
- Impress Guests: This isn’t your everyday burger, making it perfect for gatherings.
- Versatile: You can adjust the toppings and even the type of wood for varied flavors.
- Easy Recipe: Despite sounding fancy, it’s a simple burger recipe that doesn’t require any fancy techniques.
Variations and Add-Ins for Smoked Burgers
I love putting some grilled pineapple rings on my burgers, especially when there is teriyaki sauce involved. You can cook the pineapple right alongside the patties!
- Cheese Lovers: Add a slice of cheddar cheese or even a smoked brisket for a meaty twist.
- Spice It Up: A dash of garlic powder, onion powder, and black pepper will add a kick.
- Bun Twist: Swap regular buns for something fun like pretzel or brioche.
- Veggie Delight: Add a smoky grilled portobello mushroom for an earthy touch. (This one is my favorite!)
If you love this easy burger recipe, you’re going to love these other burgers too. Please click each link below to find the easy, printable recipe!
More Great Smoker Beef Recipes
The MOST Tender Smoked Brisket
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Smoked Burgers
Ingredients
- 2 pounds ground beef – 80% lean
- 2 tbsp Traeger burger rub – beef seasoning
- 1 tbsp Worcestershire sauce
- 1 tbsp teriyaki sauce
- 1 tbsp dried minced onions
- 2 tsp seasoned salt
- 8 slices cheddar cheese – optional
Assemble
Buns
Burger sauce
Lettuce
Tomatoes
Relish
Smoked bacon
Instructions
- Preheat the smoker to 200 degrees.
- In a medium mixing bowl, combine the beef, seasoning, Worcestershire sauce, teriyaki sauce, minced onions, and seasoned salt.
- Work the ingredients together with your hands until just incorporated. Take care to not over-mix.
- Divide the mixture into 8 equal portions – rolling into balls and then slightly flattening into a puck-shape and place them on a wire rack. This will give you 8 ¼ pound burgers.
- Once the smoker is heated, place the formed burger patties on the smoker. I like to leave them on the wire rack so there is less handling of them before they are cooked.
- Smoke for about 90 minutes – then increase the heat to 300 and cook until they reach an internal temperature of 180 degrees. For us – this took about 20 minutes.
- Remove and let the burgers rest while you assemble your buns.
Notes
Equipment
- electric pellet smoker
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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