These Pit Boss Smoked Burgers are juicy, smoky, and easy to make with just four ingredients. The hamburger patties are smoked low and slow at 225°F, then finished with a quick sear over high heat for a delicious crust. They're one of my favorite ways to make burgers on a pellet grill!
If you love homemade burgers, try my Perfect Smash Burgers and Big Mac Smash Burger Tacos next!
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Quick Look: Pit Boss Smoked Burgers
- Why Make This Recipe? Just four ingredients, easy prep, and plenty of smoky flavor.
- Best Ground Beef: 80/20 ground beef for juicy, flavorful burgers.
- Smoker Temperature: 225°F.
- Smoking Time: Approximately 1 hour, until the burgers reach 155°F.
- Finish: Sear at 400°F until the internal temperature reaches 160°F.
- Best Wood Pellets: Hickory or Competition Blend.
I've made these smoked burgers on my Pit Boss and Traeger pellet grills, and they're always juicy and full of smoky flavor. What I love most is how easy they are. Once the patties are on the smoker, there's no flipping or fussing until it's time to sear.
If you don't have a pellet grill, you can also make my Smoked Burgers in an Electric Smoker, which I've tested on my Masterbuilt electric smoker.
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Recipe Ingredients
You only need four ingredients to make these pellet grill hamburgers:
- Ground beef: I recommend 80/20 ground beef for the juiciest burgers. Ground chuck is my favorite because it has enough fat to keep the patties moist while they smoke.
- Eggs: Help hold the burger mixture together.
- Panko breadcrumbs: Help bind the patties so they hold their shape on the grill. Regular breadcrumbs, Italian bread crumbs, rolled oats, or crushed saltine crackers work too.
- Hamburger seasoning: I use Watkins or Club House hamburger seasoning, but you can use your favorite brand or make Homemade Burger Seasoning.
Optional toppings: Cheese slices, BBQ sauce, lettuce, tomatoes, onions, and pickles.
See the printable recipe card below for quantities and a full list of ingredients.
How to Make Pit Boss Hamburgers
Smoking burgers at 225°F gives them plenty of time to absorb that delicious wood-fired flavor. A quick sear at the end adds color and a nicely browned crust.
- Preheat and combine. Preheat your Pit Boss pellet grill to 225°F. Combine the eggs, hamburger seasoning, and Panko breadcrumbs in a large mixing bowl.
- Add the beef. Add the ground beef and gently mix with your hands until everything is combined. Don't overmix, or the burgers may turn out tough.
- Shape the patties. Divide the mixture into six equal portions and form patties about ½ to 1 inch thick, slightly wider than your hamburger buns. Place them directly on the grill grates.
- Smoke the burgers. Close the lid and smoke at 225°F for approximately 1 hour, or until the internal temperature reaches 155°F. Start checking the temperature early, as cooking time will vary depending on patty thickness and your smoker.
- Sear the burgers. Increase the grill temperature to 400°F. Carefully open the flame broiler slider using heat-resistant tongs. Sear the burgers, flipping as needed, until the internal temperature reaches 160°F. Add cheese and BBQ sauce near the end of cooking if desired.
- Serve. Let the burgers rest for a few minutes, then serve on toasted hamburger buns with your favorite toppings.
No flame broiler? You can finish the burgers in a hot cast iron skillet or continue smoking until they reach 160°F.
Best Wood Pellets for Smoked Burgers
My favorite wood pellets for smoked hamburgers are hickory. They give the beef a bold, smoky flavor that reminds me a little of bacon.
I also like Pit Boss Competition Blend, which combines maple, hickory, and cherry wood for a more balanced flavor. Both are great choices for burgers, so use whichever you prefer.
What to Serve With Smoked Burgers
I love serving these burgers on my homemade Sourdough Discard Hamburger Buns or Super Soft Hamburger Buns. My Old Fashioned Air Buns are also delicious, especially if you're making smaller burgers or sliders.
For toppings, I usually add lettuce, tomato, pickles, cheddar cheese, Zucchini Relish, and a generous spoonful of my Smash Burger Sauce or this spicy Sriracha Mayo Recipe. Sometimes I'll add crispy Air Fryer Bacon too.
For sides, you can't go wrong with Crispy Air Fryer Sweet Potato Fries, Smoked Baked Beans, or this Curly Cheese Fries Recipe. If I'm making burgers for a summer BBQ, I also like serving them with my Creamy Coleslaw with Mayo.
Jeri's Top Tips
- Use 80/20 ground beef: The extra fat helps keep the burgers juicy while they smoke.
- Don't overmix: Gently combine the ingredients just until everything is incorporated.
- Make even patties: Keep the patties approximately the same size and thickness so they cook evenly.
- Use a meat thermometer: Check the thickest part of each patty to make sure it reaches 160°F.
Storage and Reheating
Refrigerator: Store leftover cooked burgers in an airtight container in the refrigerator for 3-4 days.
Freezer: Wrap individual cooked patties tightly and place them in a freezer-safe bag for up to 2 months for best quality.
Reheating: Reheat leftover burgers in the air fryer at 350°F until the internal temperature reaches 165°F. Check frequently to prevent them from drying out.
Smoked Burger FAQs
These smoked burgers take approximately 1 hour at 225°F, followed by a quick sear. Cooking time depends on the thickness of the patties and your smoker, so always use a meat thermometer.
Ground beef burgers should reach an internal temperature of 160°F. I smoke mine to 155°F, then finish them with a quick sear until they reach 160°F.
No, you don't need to flip the burgers while they're smoking at 225°F. I only flip them during the final sear to brown both sides.
Smoked burgers can sometimes have a pink color even after they're fully cooked. The smoke can affect the color of the meat, so don't rely on appearance alone. Use a digital meat thermometer to make sure the internal temperature reaches 160°F.
Yes! I've made this recipe on both my Pit Boss and Traeger pellet grills. You can also use an electric smoker. If your smoker doesn't have a direct-flame option, finish the burgers in a hot skillet or continue smoking until fully cooked.
More Pellet Grill Recipes
If you enjoyed these Pit Boss smoked burgers, try these next:
Printable Recipe
Pit Boss Smoked Burgers
Ingredients
- 2 pounds ground beef (80/20 recommended)
- 2 large eggs
- 1 cup Panko breadcrumbs
- 3 teaspoons hamburger seasoning
Instructions
- Preheat: Preheat your pellet grill to 225°F.
- Mix: Combine the eggs, hamburger seasoning, and Panko breadcrumbs in a large mixing bowl. Add the ground beef and mix with your hands until combined.
- Shape: Divide the mixture into six equal portions and form patties ½ to 1 inch thick, slightly wider than your hamburger buns.
- Smoke: Place the patties directly on the grill grates. Close the lid and smoke for approximately 1 hour, or until the internal temperature reaches 155°F.
- Sear: Increase the grill temperature to 400°F. Carefully open the flame broiler slider using heat-resistant tongs. Sear the burgers, flipping as needed, until the internal temperature reaches 160°F. Add cheese and BBQ sauce near the end if desired.
- Serve: Let the burgers rest for a few minutes, then serve on hamburger buns with your favorite toppings.
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Notes
- Best beef: Use 80/20 ground beef for juicy, flavorful burgers.
- Don't overmix: Mix the beef gently to prevent tough patties.
- Even cooking: Make the patties the same thickness so they finish cooking at approximately the same time.
- Best wood pellets: Hickory gives a bold smoky flavor, while Competition Blend is milder.
- No flame broiler: Finish the burgers in a hot skillet or continue smoking until they reach 160°F.
- Internal temperature: Ground beef burgers must reach 160°F. Use a digital meat thermometer to check.
- Storage: Refrigerate cooked burgers for 3-4 days or freeze for up to 2 months for best quality.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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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!