Pit Boss Smoked Burgers

Burgers topped with cheese smoking on the grill

4.99 from 70 votes

These Pit Boss smoked burgers are juicy, smoky, and easy to make with just four ingredients. Smoked low and slow at 225°F and finished with a quick sear, they're perfect for your next backyard BBQ.

Prep Time10

Cook Time1 5

Total Time1 15

Course: Main Course

Cuisine: American

Servings: servings

Calories: 339kcal

Author: Jeri Walker

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.

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