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You're going to love my recipe for Smoked Burgers! Smoking hamburgers makes them super juicy and flavorful. They're easy to make, too; all you need is a pellet smoker, five simple ingredients, and 35 minutes out of your day.
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Smoked Hamburgers
I never get tired of cooking burgers for dinner. Loaded burgers on the grill, smash burgers in the skillet, mushroom swiss burgers, bison burgers, turkey burgers, Juicy Lucy stuffed cheeseburgers... you name the burger, I've made it!
Out of all of the burgers I've made, these smoked burgers are one of my favorites. They're juicy on the inside, with so much amazing smoky flavor! This is the quickest smoker recipe you'll ever make, too: it will take you just 35 minutes to make these burgers.
Woah! Smoking burgers is the way to go to get an amazing juicy burger.
Derek on Pinterest
Smoke Burgers Ingredients
- Ground Beef: I'm using 80/20 ground chuck to make these burgers.
- Burger Seasoning: For the seasoning, I'm using a mix of coarse sea salt, granulated garlic, paprika, and coarse ground pepper. You can also use My Best Burger Seasoning to mix things up.
How to Smoke Hamburgers
- Preheat your pellet smoker to 500°F. For this smoked burgers recipe, I'm using cherry pellets, but any pellet you prefer will do.
- Using your hands, form 4-6 burger patties about half an inch thick. The burgers will shrink in the smoker, so I usually do 4 patties about half a pound each.
- Combine all of your seasonings into a small bowl and mix them together well.
- Coat your burgers with the seasoning right before adding them to the smoker. Don't season them until you're ready to smoke the burgers; burgers aren't like steak, and salt will dry them out if you season too early.
- Smoke the burgers for 10 minutes on each side, or until they reach an internal temperature of 135°F for medium doneness. See my burger temperature chart below for more info.
- Remove from the smoker, add to buns with your favorite burger toppings, and enjoy!
Burger Doneness
For more info, see my guide to burger temps.
| Doneness | Temperature | Appearance |
|---|---|---|
| Rare | 120-125°F | Bright reddish pink throughout |
| Medium-rare | 130-135°F | Pink throughout |
| Medium | 140-145°F | Slightly pink at the center |
| Medium-well | 150-155°F | Mostly brown throughout, with some pink |
| Well-done | 150-155°F | Brown throughout |
Smoking Burgers Tips
- Pellet smokers like this Wood Pellet Grill and Smoker are perfect for smoking burgers.
- Hamburgers shrink up when they cook. This is why I opt to make a ½-pound patty. Even after they shrink, they will be a nice size patty that fits the bun.
- It's important to not season the burgers until you're ready to stick them in the smoker. The salt will dry out the burgers quickly once added.
- Don’t over-flip your burgers. Only flip them once, if possible. Not only do you lose seasoning, but you lose juices, resulting in a less satisfactory burger. Less flipping results in a better-tasting and moist burger.
Smoked Burgers FAQ
At 500°F, smoking burgers takes 20 minutes at 10 minutes on each side to reach an internal temperature of 135°F (medium). For best results, always use a meat thermometer.
Smoked burgers should be flipped halfway through the 20-minute cook-time to cook them for 10 minutes on each side. Only flip them once for the best results. Avoid over-flipping.
Thaw your frozen burger patties overnight in the refrigerator the day before, and allow them to reach room temperature before smoking them. Do not place frozen patties directly in the smoker, they won't cook correctly.
Cherry pellets are an ideal choice for smoking burgers. You can also use another pellet such as hickory.
What to Serve with Smoked Burgers
Smoked Burgers
Ingredients
- 2 pounds Ground Beef
- 1 teaspoon Paprika
- 1 teaspoon Coarse Sea Salt
- 1 teaspoon Coarse Ground Pepper
- 1 teaspoon Granulated Garlic
Instructions
- Preheat your pellet smoker to 500°F. For this smoked burgers recipe, I'm using cherry pellets, but any pellet you prefer will do.
- Using your hands, form 4-6 burger patties about half an inch thick. The burgers will shrink in the smoker, so I usually do 4 patties about half a pound each.2 pounds Ground Beef
- Combine all of your seasonings into a small bowl and mix them together well.1 teaspoon Paprika,1 teaspoon Coarse Sea Salt,1 teaspoon Coarse Ground Pepper,1 teaspoon Granulated Garlic
- Coat your burgers with the seasoning right before adding them to the smoker. Don't season them until you're ready to smoke the burgers; burgers aren't like steak, and salt will dry them out if you season too early.
- Smoke the burgers for 10 minutes on each side, or until they reach an internal temperature of 135°F for medium doneness. See my burger temperature chart below for more info.
- Remove from the smoker, add to buns with your favorite burger toppings, and enjoy!
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