Best Smoked Pellet Grill Burgers

Burgers topped with cheese smoking on the grill

4.99 from 70 votes

These Best 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.

Prep Time10

Cook Time1 5

Total Time1 15

Course: Main Course

Cuisine: American

Servings: servings

Calories: 339kcal

Author: Jeri Walker

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!

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