Smoking burgers on the pellet grill is the absolute best way to cook a burger. These are quick to prepare and even easier to cook. Let the pellet smoker do the work for one hour, and then do a quick sear on each side and... done! You will be enjoying the best-tasting burgers in no time! The smoke from the grill adds such a delicious flavor to the meat, and the smoked burgers are so juicy and tender.
See the step-by-step recipe in the recipe card below.
Outdoor grilling season is in full swing, and I am so lovin' it! It's great to be outside, especially with the hot weather we've had this year.
I have been busy cooking up some amazing meals on my pellet grill. Some of our favorites are Best Smoked Salmon on Pellet Grill, Smoked Pork Loin, and Smoked Chuck Roast.
These juicy burgers also go well with Ultimate Crispy Air Fryer Sweet Potato Fries, Extra Crispy Oven-Roasted Potatoes, Baked Beans, Carrot Salad, Balsamic Watermelon Salad, or a green salad. Plus, I serve them on my Old Fashioned Homemade Air Buns, so delicious!
We love this hamburger recipe because not only is it super quick and easy (you should know by now that's my motto), but the burgers are so juicy and delicious. The best part is.... they don't shrink up...at all! They stay almost the same size that you make them. Amazing! No more hard little hockey pucks for burgers. Those days are over!
Jump to:
Why this recipe works
- The smoke flavor really elevates these burgers to the next level.
- These burgers are super juicy.
- This is an easy burger recipe.
- You don't have to worry about flare-ups as you do on a gas grill.
- These burgers will be the star of the show at your backyard barbecue. Everyone will love them.
- Make these burgers ahead of time and keep them in the refrigerator until you are ready to put them on the smoker.
- This recipe is easily scalable. You can half, double, or triple the recipe to feed a few people or a lot of people.
Ingredients
This is a really small ingredient list. All you need for this smoked burger recipe are:
- 2 pounds of ground beef. Beef with at least 15% fat makes for the juiciest burger. Ground chuck makes a tasty burger too. You can also use ground turkey or chicken.
- 2 eggs. They act as a binder to hold the burgers together.
- 3 teaspoon of hamburger seasoning. I used the Watkins brand, but the ClubHouse brand is really good too. Just use whichever one looks good at the grocery store. If you want to make your own seasoning try this recipe, it is made with black pepper, garlic powder, onion powder, paprika, brown sugar, and cayenne pepper.
- 1 cup of Panko bread crumbs (or regular bread crumbs or rolled oats).
These burgers are so tasty and so delicious you don't need anything else. The smoke from the wood pellets adds all the flavor you need.
Equipment needed
- Pellet grill/smoker. I have used both a Traeger smoker and a Pit Boss smoker to make these burgers.
- Wood pellets. I recommend Hickory pellets (my favorite) to give the burgers a slight bacon flavor or Competition Blend pellets. Mesquite pellets would also be a good choice.
- Meat thermometer. This is a must for checking to see if the burgers are done. No one wants an undercooked burger.
How to make the burger patties
The first step is to add eggs, hamburger seasoning, and bread crumbs to a large bowl.
Stir ingredients together until well mixed.
Add in ground beef and mix well. You will have to get in there with your hands to get it mixed evenly.
Form burger mixture into ½-inch to 1-inch thick patties, just a little bit wider than the buns you will be using. I mistakenly made my patties much larger than the buns thinking they would have a lot of shrinkage in the burger size... but nope! There was hardly any shrinkage, and the burger buns looked so tiny. Next, place patties on a tray, and let's head to the grill!
How to smoke burgers
Preheat your grill. Then, set the temperature to 225 degrees F. Make sure you have topped it up with wood pellets of your choice.
When the grill has reached the correct temperature, place hamburger patties directly on the grill grate.
Cook for about 1 hour at 225 degrees F until the internal temperature of the burgers, measured in the middle of the thickest part, reaches 165 degrees.
Once the hamburgers reach 165 degrees, turn up the grill to 400 degrees F. Slide open the flame broiler slider using tongs, and now you can sear your burgers over an open wood fire. This gives the burgers a lovely char on the outside with grill lines. Don't go anywhere! This step goes fast!
Sear burgers on high heat for 2 minutes, then flip burgers, add a cheese slice to the top of each patty (and BBQ sauce if you like), and cook for 2 minutes more.
Remove smoked burgers and serve them hot off the grill.
That's it. Serve on buns (toasted on the grill) or wrapped in lettuce if you are on the keto diet or a low-carb diet, and add your favorite condiments and sides. Now enjoy the best burgers you have ever tasted.
Favorite smoked hamburger toppings
- Cheese (of course). We prefer white cheddar, but feel free to mix it up with mozzarella, pepper jack, or swiss. (Or leave it off for dairy-free).
- Barbecue sauce. I found we don't even need the sauce; the burgers have plenty of flavor on their own from the smoke. But if you love it, feel free to use it.
- Bacon. It's bacon; need I say more?
- Sliced tomato
- Sliced onion
- Fresh lettuce or spinach
- Ketchup
- Mustard (we prefer Dijon).
- Avocado mayo.
- Slices of avocado.
- Onion rings.
Variations
You can easily change some of the ingredients to get a different flavor. Some great ones to try are:
- For a little bit of spice, add some cayenne pepper or chili powder.
- Add some barbecue sauce at the last minute of the cook time if desired.
- Add some finely chopped onion to the raw beef mixture for added flavor.
- You can also add finely chopped jalapenos to the burger mix for an added kick.
Storage
FRIDGE: Store the burgers in an airtight container in the refrigerator, where they will keep for 3-4 days.
FREEZER: Wrap each burger individually in plastic wrap and place them in a Ziploc bag. Place the bag in the freezer, where the burgers will keep for up to 2 months. When you're ready to eat them, let them thaw in the fridge overnight, and reheat in the air fryer or microwave.
What sides go well with smoked burgers?
- Onion rings
- French fries
- Waffle fries
- Sweet potato fries
- Oven-roasted potatoes
- Air fryer potatoes
- Baked beans
- Coleslaw
- Carrot Salad
- Air Fryer Carrots
- Air Fryer Broccoli
FAQs
My favorite pellets are Hickory pellets as they give the burgers a slight bacon flavor, or 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 make sure it is cooked. The burgers are fully cooked as soon as the internal temperature reaches 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.
Top Tips
- Make burgers roughly the same size, so they cook evenly.
- Do not overhandle the meat. When you overmix the ground beef, you'll end up with a tough and chewy burger, and no one wants that!
- Use a burger press to make beef patties quickly.
- Don't press down on the burgers while they are cooking. You don't want to squeeze that yummy burger juice out.
- If you make thicker burgers, you will have to increase the cook time.
- Serve these delicious burgers on homemade buns.
Smoked burgers are a great way to show off your grilling talents to your friends and family. So go ahead, get grilling!
Love this recipe? Try these recipes:
If you’ve tried these Smoked Burgers or any other recipe, please take a moment to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you!
You can also Follow Me on Instagram, Facebook, and Pinterest.
📋 Recipe
How To Make The Best Smoked Burgers
Equipment
- Pit Boss Pellet Grill
- Meat Thermometer
- Competition Blend wood pellets
Ingredients
- 2 eggs
- 3 teaspoon hamburger seasoning
- 1 cup Panko bread crumbs
- 2 pounds ground beef
Instructions
How to make the hamburger patties
- In a medium-size bowl, add eggs, hamburger seasoning, and bread crumbs. Stir until well mixed. Add in ground beef and mix well. You will have to get in there with your hands to get it mixed together evenly.
- Form patties that are about ½-inch to 1-inch thick and just a little bit wider than the buns you will be using. Place patties on a tray, and let's head to the grill!
How to smoke burgers
- Preheat your grill. Then, set the temperature to 225 degrees F. Make sure you have topped it up with wood pellets of your choice.
- When the grill has reached the correct temperature, place hamburger patties on the grill.
- Cook for about 1 hour at 225 degrees F until the internal temperature of the burgers, measured in the middle of the thickest part, reaches 165 degrees F.
- Once the hamburgers reach 165 degrees F, turn up the grill to 400 degrees F. Slide open the flame broiler slider using tongs, and now you can cook your burgers over an open wood fire. Don't go anywhere! This step goes fast!
- Sear burgers for 2 minutes, then flip burgers, add cheese (and BBQ sauce if you like), and cook for 2 minutes more. That's it!
- Serve on buns (toasted on the grill if you like, or wrapped in lettuce if you are on the keto diet or a low-carb diet), and add your favorite condiments and sides. Now enjoy the best burger you have ever tasted.
Notes
- Make burgers roughly the same size, so they cook evenly.
- Do not overhandle the meat. When you overmix the ground beef, you'll end up with a tough and chewy burger, and no one wants that!
- Don't press down on the burgers while they are cooking. You don't want to squeeze that yummy burger juice out.
- You can safely store leftover cooked burgers in the fridge in a container with a tight-fitting lid for 3-4 days or in the freezer for up to 4 months.
Lindsay
Ok this is seriously cool! I've never thought to smoke a burger but love this recipe!
Sondra Barker
These burgers are delicious! PErfect for summer get-togethers!
Adriana Lopez
Perfect for grilling season can't wait to try!
Jeri
Let me know how it turns out!
Lexa
This burger looks incredible. Can‘t wait to try it once the weather finally allows it here in Canada!
Jeri
Let me know how you like it!
Katie Youngs
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!
Jeri
It is so incredibly easy! I definitely recommend you try it if you have the chance!