Smoked Burgers – Light the smoker and make unforgettable burgers. They stay juicy, packed with smoky flavor, and you’ll prefer them to ordinary grilled patties.
When summer arrives, burgers are a frequent choice at our table. Sometimes I make classic grilled hamburgers, but often I fire up the smoker for these indulgent smoked burgers. They deliver big flavor with minimal extra effort.
One of the best things about smoking burgers is the flexibility — you can use any ground meat or recipe you prefer. Turkey, premade store patties, or a custom blend all work with the same technique. That makes it easy to please a crowd with different tastes.
How To Smoke Burgers
- Preheat your smoker to about 250ºF. I often run it slightly hotter so the patties develop a bit of char while smoking.
- In a bowl combine the meat with salt, pepper, and a bit of Worcestershire sauce. Mix gently until just combined — avoid overworking the meat.
- Portion the mixture into equal balls and form patties of even thickness to ensure consistent cooking.
- Place the patties on the smoker and cook 45–60 minutes, until the internal temperature reaches 160ºF.
- If you want melted cheese, add slices after the patties reach temperature, close the lid, and let sit for 1–2 minutes until the cheese melts.
How Long Does It Take To Smoke Burgers
Smoked burgers generally take about 60 minutes at 225–250ºF. Because smoking can leave a pinkish hue on the outside, rely on internal temperature rather than color. Remove the burgers once they reach 160ºF for a safe, juicy result.
I use an instant-read thermometer to monitor internal temperature during the cook. It’s the most reliable way to ensure doneness every time.
Recipe Tips
- Use ground meat with enough fat for juiciness. An 80/20 blend is ideal for smoking; 85/15 also works. Leaner mixes tend to dry out during the longer cook.
- There’s no need to flip the patties on the smoker. The circulating smoke and heat cook them evenly, so let them sit and check temperature near the end of the cook time.
- Choose robust smoking woods — beef takes strong smoke well. Mesquite or hickory add bold, complementary flavor.
- Always go by temperature, not color. Smoking can cause a pink ring on the outside even when the meat is fully cooked. Use a reliable thermometer and remove patties at 160ºF.
What To Serve With Smoked Hamburgers
- Cranberry Apple Coleslaw
- Classic Potato Salad
- Corn on the Cob
- BLT Pasta Salad
These smoked burgers are a summer favorite. Serve a variety of toppings so everyone can customize: cheese, mayo, ketchup, mustard, tomatoes, onions, avocado, and more.
More Recipes For Your Smoker
- Smoked Beer Can Chicken
- Smoked Chicken Legs
- Smoked Queso
- Smoked Chuck Roast
- Smoked Chicken Wings
- Smoked Tri Tip
- Smoked Pork Belly
Smoked Burgers
Ingredients
- 1 1/2 pounds ground chuck, 80/20
- 1 Tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 4 hamburger buns
- 4 slices cheese (optional)
Instructions
- Preheat smoker to 250ºF.
- In a large bowl, mix ground beef, Worcestershire sauce, salt, and pepper until just combined. Do not overwork.
- Divide the meat into four equal portions and shape into patties.
- Place patties on the smoker and cook 45–60 minutes, until the internal temperature reaches 160ºF.
- Remove from smoker and serve immediately. If adding cheese, place slices on the patties after they reach 160ºF and close the lid for 1–2 minutes to melt.
Notes
Nutrition
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Protein: 50g
|
Fat: 31g
Nutrition information is an approximation.
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