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    Home » Smoked Meats

    Juicy Smoked Burgers

    Published: May 12, 2021 · Modified: Sep 20, 2021 by Will · This post may contain affiliate links.

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    This post may contain affiliate links. Please read my privacy policy.

    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!

    Smoked burger with toppings on plate with other burgers behind it on a platter
    Jump to:
    • Video - How to Smoke Burgers
    • Why these burgers are ridiculously good
    • The meat
    • Smokers & wood
    • Forming the patties
    • Smoking the burgers
    • Toppings
    • Side dishes
    • FAQ
    • Old Pro Tips
    • Juicy Smoked Burgers

    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 sqoosh these while cooking (NO smash burgers here!) and you will be serving your family and friends the best smoked burger they have ever had. Guaranteed!

    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 beef 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.

    Ground meat on slate with spices

    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 when smoking burgers, it's not too harsh and 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.

    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. So weight out the meat into the size burgers you want. 8oz for ½lb or 5.3oz for ⅓lb burgers.

    Burger being weighed on scale and made into patty

    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.

    burgers on smoker with jalapenos

    Place the burgers on the smoker and smoke until 15°F below your desired doneness. Use the chart for temperatures. For example, if you want a medium cooked burger, smoke until 130°F, testing with a meat thermometer. Once this temperature is reached, we're going to sear the burgers.

    Burger with temperatures for how to cook

    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 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.

    Hamburgers searing on grill with jalapenos

    Searing with gas grill

    Turn the grill up to high and allow it to reach at least 425°F. Place the 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! Here are some off the top of my head that are great on smoked burgers!

    List of hamburger toppings and picture of burger and toppings

    Side dishes

    If your smoking up some burgers for a backyard BBQ or at the lake, smoked corn is a GREAT side dish for burgers. It's also eaten with your hands, so no need to break out tons of utensils. It's delicious and easy, and I like easy.

    Another great side dish that you can make ahead of time would be this great tasting potato salad from the Idaho Potato guys or macaroni salad from Kat & Melinda.

    FAQ

    How long do I smoke the burger for?

    This depends, go by temperature not time. Get an instant thermometer.

    Can I cook these on a gas grill?

    Sure, just get it to 425°F and grill until desired finished temperature. It won't have that great smoke flavor though!

    What cheese is best?

    My favorite is Cheddar! Pepper Jack and Swiss are also delish!

    Old Pro Tips

    • Use hickory wood for the best flavor
    • Place some jalapenos on the smoker along with the burger, then sear along with the burgers as well. Slice for a great burger topping.
    • Don't EVER smash or press the burger down with a spatula when smoking or searing. This will squeeze out all of the juices and make the burger dry.
    Hamburger on plate with burgers in background
    Image asking people to pin recipe to pinterest. Red background wth pinterest logo
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    Smoked burger with toppings on plate with other burgers behind it on a platter

    Juicy 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.
    5 from 30 votes
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 30 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 30 minutes
    Course: Main Course
    Cuisine: American
    Type: Smoked Meat
    Servings: 4 Servings
    Calories: 629kcal
    Author: Will
    Cost: 15

    Ingredients
     

    Burger & Seasonings

    • 2 lb ground beef (80:20)
    • 2 teaspoon sea salt
    • 2 teaspoon black pepper
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder

    Bun & Condiments

    • 4-6 buns hamburger buns
    • 1 tomato (sliced)
    • 1 onion (sliced)
    • Bunch lettuce
    • ¼ cup ketchup
    • ¼ cup mustard

    Equipment

    Pellet Grill
    Pellet Smoker
    Sear plates with grill spatula
    Sear Plates
    Red Meat Thermometer with digital read out with temperature.
    Meat Thermometer

    Instructions

    • Weigh and separate ground meat into four ½lb or six ⅓lb and form into patties with your hands. Patties should be 1 - 1.5 inches thick.
    • Place burgers on grates of a 225°F pre-heated smoker. Smoke until 15°F below your desired finished internal temperature. (see temp chart)
    • Once 15°F below finished temp is reached, remove burger from smoker and increase temperature to at least 425°F. Reverse sear for about 1 minute a side until finished desired temperature is reached.
    • Remove from smoker/grill and place on burger buns. Top with desired toppings and enjoy!

    Pro Tips

    • Use hickory wood for the best flavor
    • Place some jalapenos on the smoker along with the burger, then sear along with the burgers as well. Slice for a great burger topping.
    • Don't EVER smash or press the burger down with a spatula when smoking or searing. This will squeeze out all of the juices and make the burger dry.

    Nutrition

    Calories: 629kcal | Carbohydrates: 11g | Protein: 41g | Fat: 46g | Saturated Fat: 17g | Trans Fat: 3g | Cholesterol: 161mg | Sodium: 1636mg | Potassium: 823mg | Fiber: 2g | Sugar: 5g | Vitamin A: 350IU | Vitamin C: 7mg | Calcium: 71mg | Iron: 5mg
    Tried this recipe?Let us know how it was!
    Juicy Smoked BurgersJuicy Smoked Burgers
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    Reader Interactions

    Comments

    1. sarah says

      May 23, 2021 at 4:59 pm

      5 stars
      this recipe was a major success!

      Reply
    2. Katie Youngs says

      May 13, 2021 at 6:50 pm

      5 stars
      This is such a great recipe!

      Reply
    3. Raquel says

      May 13, 2021 at 4:58 pm

      5 stars
      Great barbecue recipe! Juicy and delicious!

      Reply
    4. Chris Burchfield says

      May 13, 2021 at 9:37 am

      5 stars
      Great recipe, keep em coming!
      Chris

      Reply
    5. Liz says

      May 12, 2021 at 11:54 pm

      5 stars
      I have been told so many times not to smoosh the burgers if you want them juicy but the temptation to do so is such a struggle lol! Thanks for all the tips!

      Reply
      • Will says

        May 13, 2021 at 8:49 am

        No problem!

        Reply

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