Smoked Burgers

I love dressing up burgers for a great flavor, but smoking them is by far my favorite 'seasoning'! A great tasting smoked burger can be just as good as any high dollar steak when it's cooked right. So let's fire up the smokers and make some smoked burgers!

Jump to:

• Video - How to Smoke Burgers
• Why these burgers are ridiculously good
• The meat
• Smokers & wood
• How to make Smoked Burgers
• Forming the patties
• Smoking the burgers
• Toppings
• Old Pro Tips
• Side dishes
• FAQ
• Smoked Burgers Recipe

Video - How to Smoke Burgers

Why these burgers are ridiculously good

The juicyness of the 80:20 beef with the minimal spices and smooth smoke flavor is what sets these bad boys apart.

Make sure NOT to squish these while cooking (NO smash burgers here!) All this does is prevent you from getting that nice and juicy burger. We DON'T want that...

The meat

We are not trying to cut calories here, so don't choose a very lean ground meat when making these burgers. 80:20 ground chuck is your friend, don't bring home a 93:7 package unless you don't mind your burgers a little dry. Reserve your 93:7 for making ground beef jerky.

80:20 = 80% meat / 20% fat. That fat is what keeps the burger juicy and adds A LOT of flavor as well. Feel free to substitute ground bison or sirloin.

Smokers & wood

I used my Recteq 590 when making these smoked burgers. I love using a pellet grill because it's easy and gives a great smoke flavor. A traditional stick burner can also be used, of course. Use what you got!

Hickory is my go to wood chip when smoking burgers, it's not too harsh/strong and has a great flavor. You can also use a competition blend if using a pellet grill. Normally a nice mixture of wood that produce great results as well.

How to make Smoked Burgers

Now you know what meat, smoker, and wood to use when cooking these burgers. Now I'm going to show you with step by step instructions how to make smoked burgers.

Forming the patties

These burgers are big ½lb juicy bohemiths. Don't feel the need to go this big, you can totally make ⅓lb burgers. Weigh out the meat into the size burger patties you want. 8oz for ½lb or 5.3oz for ⅓lb burgers.

Using your hands, form the burgers into round patties that are about 1" - 1 ½" thick. Try not to over work the meat when forming into patties, this can make the burger tougher once cooked.

Season the patties with salt, pepper, garlic, and onion powder on both sides and let sit at room temperature for 30 minutes before smoking.

Smoking the burgers

Fire the smoker up to 225°F so the temp is holding nice and steady. This is extremely easy with a pellet smoker, a little more work and finesse with a stick burner.

Place the burgers on the smoker and smoke until 15°F below your desired doneness. Use the chart below for temperatures.

For example, if you want a medium rare cooked burger, smoke until the internal temperature reaches 115°F when tested with a meat thermometer.

No need to flip burgers when smoking, they will get flipped when searing to the desired finished temperature.

Reverse Searing

Reverse searing is the process of searing the meat AFTER it has been cooked. So once the burgers reach 15° below your desired finished temperature, were going to turn the heat up and sear em'.

Searing with smoker

If using the smoker to sear; remove the smoked burgers from the smoker and tent with foil. Turn the temperature up to at least 425°F. If using a pellet grill, make sure to put sear plates or a cast iron skillet in the smoker.

Once 425°F temperature is reached, throw the burgers back on the sear plates / cast iron skillet and cook a couple minutes a side until well seared. After flipping, add cheese if you are wanting a cheeseburger. This should raise the internal temperature 15°F to your desired doneness.

Searing with gas grill

Turn the grill up to high and allow it to reach at least 425°F. Place the smoked burgers on the rack over the open flame and sear for several minutes a side.

After flipping, add cheese if you are wanting a cheeseburger. This will raise the internal temperature the remaining 15°F to your desired doneness.

Toppings

The choices are endless here! Make this smoked burgers recipe even better with some fresh & tasty toppings. Here are some off the top of my head that are great on smoked burgers!

Side dishes

If your cooking up some burgers and smoked hot dogs for a backyard BBQ or at the lake, choose some easy to make side dishes. Here are MY favorites.

• Smoked Corn - Jerkyholic
• Potato Salad - Idaho Potato guys
• Macaroni Salad - Kat & Melinda
• Tomato Basil Mozzarella Salad - Comfortable Foods
• Smoked mac n cheese - Jerkyholic

FAQ