These easy smoked burgers are perfectly seasoned and cooked low and slow in an electric smoker until juicy, tender, and full of delicious smoky flavor. Serve on a toasted hamburger bun with this homemade burger sauce and your favorite toppings!
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This hamburger recipe was made on a Masterbuilt electric smoker that uses wood chips. I also made these burgers on my Pit Boss pellet grill. The burgers were cooked in one hour, and I did a quick sear at the end.
Top these burgers with this old fashioned pimento cheese recipe for a real treat or my small-batch bread and butter pickles, and serve with white cheddar pesto mac and cheese or fried okra.
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Ingredients & Substitutions
You can find everything you need to make these juicy burgers at your local grocery store:
- Ground meat. The best part about this smoked burger recipe is that you can use any meat. You can use any type of ground beef, including ground chuck or ground sirloin - or even ground venison. Meat with a higher fat content will give you juicier meat.
- Burger seasoning. I used Worcestershire sauce, garlic powder, onion powder, smoked paprika, sea salt, and black pepper to season these delicious smoked burgers.
- Extras. You will also need burger buns (make my Suger Soft Hamburger Buns), BBQ sauce, and your favorite condiments and toppings. I like to make my own burger sauce and top it with sharp cheddar cheese or gouda cheese, caramelized onions, and all the fixings.
See the printable recipe card below for quantities and a full list of ingredients.
How To Smoke Burgers In Electric Smoker
Step By Step Instructions
- Step 1: The first step is to preheat your electric smoker to 225 degrees F. If your smoker has a water pan, fill it with 1 cup of water, beer, or beef broth. (My Masterbuilt electric smoker takes about 45 minutes to preheat). Add wood chips. Combine Worcestershire sauce, garlic powder, onion powder, smoked paprika, sea salt, and black pepper in a large bowl. Add the ground beef and use your hands to combine it.
- Step 2: Divide the beef mixture into six equal portions and form each portion into a patty about ¾ inch thick. (Each patty will weigh approximately ¼ pound). Thick patties will take longer to cook than thin patties.
- Step 3: Place the hamburger patties directly on the grill grate or a grilling tray near the bottom of the preheated smoker. Leave some space between them. Insert a temperature probe into the thickest part of the burger and shut the door. Smoke hamburgers for 60-90 minutes until they reach an internal temperature of 155°F.
- Step 4: Brush the burgers with barbecue sauce, flip them over, brush with BBQ sauce again, and add a slice of cheese on top of each patty.
- Step 5: Smoke for a few more minutes until the cheese is melted, the burgers have crispy edges, and the internal temperature of the burgers in the thickest part is 160°F with a meat thermometer.
- Step 6: Serve each burger on a toasted bun with your favorite toppings, condiments, and your favorite side dishes. Enjoy!
Top Tip
In warmer weather, it usually isn't a problem to keep your electric smoker at a steady 225°F. However, if it is a bit cooler outside, you may need to turn the smoker to 250°F or even 275°F to keep it steady at 225°F.
Variations
- Add some shredded cheese to the center of the burger like I did in my Smoked Meatloaf on Pit Boss Pellet Grill recipe.
- Add some diced jalapeno peppers to the meat mixture for a spicy kick.
- Use ground turkey instead and make a smoked turkey burger.
- Grind up some raw brisket with a meat grinder and add to the ground beef to add amazing flavor.
Serving Suggestions
Serve these burgers on a toasted bun with lettuce, tomato, air fryer bacon, ketchup, mustard, or my homemade burger sauce.
Some of my favorite sides are Pellet Grill Smoked Baked Potatoes, Extra Crispy Air Fryer Potatoes, Air Fryer Green Bean Fries, and Crispy Oven-Roasted Potatoes.
They also go great topped with Small Batch Cowboy Candy or Easy Pickled Red Onions and served with Creamy Cucumber Salad With Mayonnaise and Greek Cucumber Salad.
Top Tips
- Prepare the burgers right after you turn your smoker on. Leave them to sit at room temperature until the smoker preheats.
- Keep an eye on the temperature of your smoker to keep it around 225°F.
- Insert a temperature probe so you don't have to open the door until they are nearly done.
- Butter the burger buns and toast them on a hot grill or skillet over medium-high heat. This will take a great burger to a fantastic burger. 🙂
Recipe FAQs
It takes 60-90 minutes to smoke burgers in an electric smoker at 225 degrees F.
I do not recommend flipping burgers in an electric smoker as the temperature will take too long to recover once the door is opened. You can flip them at the end to put barbecue sauce on both sides.
The pink color in smoked burgers is called the "smoke ring," due to a chemical reaction in the meat.
My favorite wood to smoke burgers with is hickory chips, mesquite, cherry, and maple wood.
The USDA recommends that burgers be cooked to an internal temperature of 160 degrees F.
A medium-rare burger has an internal temperature of 130°F to 135°F. However, the USDA recommends cooking ground beef to 160°F.
Storage
Refrigerator: Store leftover cooked burgers in an airtight container for 3-4 days.
Freezing: Wrap individual burgers in plastic wrap and place them in a freezer bag. Freeze for up to 2 months.
Reheating: Place burgers on a baking sheet and cover with aluminum foil. Reheat in the oven at 350°F for 10-15 minutes until heated. You can also heat them in the microwave for 1-2 minutes.
More Easy Smoker Recipes
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Printable Recipe
Easy Smoked Burgers In Electric Smoker
Ingredients
- 1½ pounds ground beef or ground chuck or ground sirloin
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 6 burger buns
- ½ cup BBQ sauce
- Optional toppings: lettuce, tomato, onion, cheese, bacon, etc.
Burger Sauce (Combine ingredients below)
- ½ cup mayonnaise
- 1 tablespoon mustard
- 1 tablespoon ketchup
- 1 tablespoon pickle juice
- 1 tablespoon chopped pickles
Instructions
- Preheat your electric smoker to 225°F. If your smoker has a water pan, fill it with 1 cup of water, beer, or beef broth.
- Combine Worcestershire sauce, garlic powder, onion powder, smoked paprika, sea salt, and black pepper in a large bowl. Add the ground beef and use your hands to combine it.
- Divide the beef mixture into six equal portions, and form each portion into a patty about ¾ inch thick. Each patty will weigh approximately ¼ pound.
- Place the burgers directly on the grill grates or a grilling tray, leaving some space between them. Shut the door and smoke the burgers for 60-90 minutes until they reach an internal temperature of 155°F. Brush the burgers with BBQ sauce, flip them over, brush with BBQ sauce again, and add a slice of cheese on top. Smoke for 10 more minutes until the cheese is melted and the internal temperature of the burgers in the thickest part is 160°F.
- Serve the burgers with toasted buns, burger sauce, and your favorite toppings and condiments.
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Notes
- The nutritional information does not include the burger buns, toppings, or condiments.
- Experiment with different wood chips or combine them to create a unique smoke flavor.
- Soak wood chips for at least 30 minutes before using. (I soak them while the smoker is preheating).
- Reverse-sear the burgers in a cast iron skillet after smoking for an extra crispy exterior.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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