These Smoked Pellet Grill Burgers are simple to prepare and easy to cook. Smoked low and slow with a quick sear at the end, these hamburgers are ultra juicy, tender, and full of flavor.
If you love these burgers, try my Big Mac Smash Burger Tacos next!
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I love this hamburger recipe because it's super quick and easy (you should know by now that's my motto), and the burgers are juicy and delicious.
I used my Pit Boss pellet grill to make these smoked hamburgers, but you can use any pellet grill or electric smoker. I've tested this recipe on my Traeger grill and Masterbuilt electric smoker and they are delicious.
Make my 5-minute Creamy Burger Sauce or this spicy Sriracha Mayo Recipe to go with them!
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Why You'll Love This Recipe
- The smoky flavor elevates these burgers to the next level.
- This is an easy recipe, even if you are new to using a smoker.
- No flare-ups like there can be on a gas grill.
- The burgers don't shrink up and stay nearly the same size as you made them.
Recipe Ingredients
All you need for these Pit Boss smoked burgers are:
Ingredient Notes
- Ground beef. A higher fat content will give you a juicier burger - aim for at least 15% fat. Ground chuck and ground sirloin are my favorites. You can also use ground turkey, ground chicken, or ground venison.
- Eggs. This is the binder to hold the burgers together.
- Hamburger seasoning. I used the Watkins brand, but the ClubHouse brand is really good, too. Use whichever you can find at your local grocery store. You can also use your favorite dry rub or make Homemade Burger Seasoning.
- Bread crumbs. I always use Panko breadcrumbs but feel free to use regular bread crumbs, Italian bread crumbs, rolled oats, or crushed saltine crackers.
- Cheese. This is optional, but I like to use white cheddar, mozzarella, pepper jack, or Swiss cheese. (You can also leave it off for dairy-free.)
- BBQ sauce. This is optional but adds extra flavor.
See the printable recipe card below for quantities and a full list of ingredients.
How To Make Pit Boss Pellet Grill Burgers
Step By Step Instructions
Step 1: Preheat your pellet smoker to 225 degrees F. Combine eggs, hamburger seasoning, and breadcrumbs in a large mixing bowl.
Step 2: Add ground beef and mix well. Don't be afraid to get in there with your hands.
Step 3: Form the burger mixture into ½-inch to 1-inch thick patties a bit wider than the buns you will use. Place hamburger patties in the preheated smoker directly on the grill grate.
Step 4: Close the lid and smoke for about 1 hour at 225 degrees F until the internal temperature of the burgers, measured in the middle of the thickest part, reaches 160 degrees F.
Step 5: Turn up the grill to 400 degrees F. Slide open the flame broiler slider using tongs, and sear your burgers over an open wood fire. This gives the burgers a lovely char on the outside with grill lines and will bring the temperature up to 165 degrees F. Sear the burgers for 2 minutes, flip them over, add some BBQ sauce if you like, and add a cheese slice to the top of each patty. Cook for 2 more minutes.
Step 6: Serve these perfectly smoked burgers hot off the grill with your favorite condiments and sides, and enjoy the best burgers you have ever tasted.
Favorite Smoked Hamburger Toppings
Serve these burgers with Air Fryer Bacon, sliced tomato, sliced onion, fresh lettuce or spinach, sliced avocado, crispy fried onions, or onion rings.
Also, serve it with ketchup, mustard, Miracle Whip, or avocado mayo. I recommend mixing these ingredients with pickle juice and chopped dill pickles to make the best burger sauce, like in my Perfect Smash Burgers On The Grill recipe.
Serving Suggestions
Serve on buns (toasted on the grill if you like) or wrapped in lettuce if you are on the keto or low-carb diet.
Serve these juicy smoked hamburgers with Smoked Mushrooms on Pellet Grill, Ultimate Crispy Air Fryer Sweet Potato Fries, Extra Crispy Oven-Roasted Potatoes, Smoked Baked Beans, and Traeger Smoked Corn on the Cob.
They also go great with Creamy Coleslaw With Mayo, Carrot Salad, Watermelon Basil Salad with Feta, or my Easy Greek Cucumber Salad.
Serve them on Super Soft Hamburger Buns, Old Fashioned Homemade Air Buns, Brioche buns, or Ciabatta buns.
Variations
- Spicy - Add cayenne pepper, chili powder, or finely chopped jalapeno peppers.
- Saucy - Add some barbecue sauce at the end of cooking.
- Flavorful - Add finely chopped onion and a dash of Worcestershire sauce to the raw beef mixture for extra flavor.
Related Recipe: Smoked Burgers In Electric Smoker
Expert Tips
- Do not overmix the meat, or the burgers may get tough.
- Make the burgers the same size so they cook evenly.
- Use a burger press to make beef patties quickly.
- Thin patties will cook quicker than thick patties.
- Don't press down on the burgers while they are cooking. You don't want to squeeze that yummy burger juice out.
- If your smoker doesn't have a flame broiler or goes up that high, skip the searing step and smoke the burgers until they reach an internal temperature of 165 degrees F, or sear them in a frying pan on the stove.
- Use a digital meat thermometer to check the internal temperature.
Storage
Refrigerator
Store leftover smoked burgers in an airtight container for 3-4 days.
Freezer
Wrap each burger in plastic wrap and place them in a Ziploc bag for up to 2 months. Thaw in the fridge overnight, and reheat in the air fryer or microwave.
Recipe FAQs
My favorite pellets are Hickory pellets, which give the burgers a slight bacon flavor. I also like the Competition Blend pellets which are a combination of maple, hickory, and cherry wood.
When you smoke a burger on the grill, the smoke has a chemical reaction with the meat and turns it pink. That is why it is important to have a temperature probe when smoking meat to ensure they are cooked to 165 degrees F.
Nope! No flipping is required until the end when it's time to sear the burgers.
Do not overhandle the meat when preparing the patties, and don't push down on the burgers with a spatula while cooking on the grill. In fact, don't flip them or do anything to the burgers until it's time to sear them at the end.
Want More Delicious Smoker Recipes?
... try these recipes next:
Printable Recipe
Best Smoked Pellet Grill Burgers
Ingredients
- 2 eggs
- 3 teaspoons hamburger seasoning
- 1 cup Panko bread crumbs
- 2 pounds ground beef
Instructions
- Preheat your smoker to 225 degrees F.
- Combine eggs, hamburger seasoning, and bread crumbs in a large bowl. Add ground beef and combine. Use your hands to mix.
- Form patties that are about ½-inch to 1-inch thick and just a little bit wider than the buns you will use.
- Place hamburger patties directly on the grill grates of the pellet grill. Close the lid and smoke for about 1 hour until the internal temperature of the burgers in the thickest part reaches 160 degrees F.
- Once the hamburgers reach 160 degrees F, turn the grill to 400 degrees F or high heat. Slide open the flame broiler slider using tongs. Sear burgers for 2 minutes, flip them over, add cheese and BBQ sauce if you like, and cook for 2 minutes more. The internal temperature should now be 165 degrees F.
- Serve on buns with your favorite condiments and sides, and enjoy!
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Notes
- Do not overmix the meat, or the burgers may get tough.
- Make the burgers the same size so they cook evenly.
- Use a burger press to make beef patties quickly.
- Thin patties will cook quicker than thick patties.
- Don't press down on the burgers while they are cooking. You don't want to squeeze that yummy burger juice out.
- Use a digital meat thermometer to check the internal temperature.
- If your smoker doesn't have a flame broiler or goes up that high, skip the searing step and smoke the burgers until they reach an internal temperature of 165 degrees F, or sear them in a frying pan on the stove.
- Store leftover smoked burgers in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 2 months.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Mike M says
Absolutely incredible burger, my neighbors are asking over the fence if I made enough for them. It looks like a block party is about to happen. Thank you. All you're recipes have been great thank you again.
Jeri Walker says
Mike! This seriously made me smile. Sounds like you’ve got the whole neighborhood hooked now. 😂 I’m so glad you’re loving my recipes! Thanks for always being here and making my day with your comments. 😊
Amy Liu Dong says
Such a good and tasty burger, seeing this makes my mouthwatering!
Yum!
Jules says
A perfect amount of egg used, made them bind so well!
Linda Morris says
While smoking at 225 for 1 hour do you close the grill grates so there is no open flame and only open while upping heat to 400?
Jeri says
Hi, Linda. Yes, that is exactly what you do. Let me know how they turn out! 🙂
Lindsay says
Ok this is seriously cool! I've never thought to smoke a burger but love this recipe!
Sondra Barker says
These burgers are delicious! PErfect for summer get-togethers!
Adriana Lopez says
Perfect for grilling season can't wait to try!
Lexa says
This burger looks incredible. Can‘t wait to try it once the weather finally allows it here in Canada!
Katie Youngs says
I've never tried a smoked burger before! It's sounds like an easier way to make a burger. I can't wait to try it!