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    Home » Recipes » Beef Burger Recipes

    Smoked Burgers

    Published: Dec 17, 2022 Modified: Mar 20, 2023 by Isabel Laessig

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    My Smoked Burgers are the best you'll ever try! Smoking burgers results in burgers that are super juicy, with so much flavor. You're going to love how easy they are to make, too! All you need is a pellet smoker, 5 ingredients and 35 minutes.

    Lifting half a smoked burger
    Jump to:
    • Smoked Hamburgers
    • Smoked Burgers Recipe Ingredients
    • How to Smoke Burgers
    • Burger Temperatures
    • Smoking Burgers Tips
    • Burger Seasoning
    • Smoke Burgers FAQs
    • Best Burger Recipes
    • Best Burger Toppings
    • Smoked Beef Recipes
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    • 📋 Recipe
    Open faced smoked burger

    Smoked Hamburgers

    I've been experimenting with a lot of recipes on my smoker lately. I've made everything from smoked brisket and steak to smoked prime rib! It was about time I tried smoking burgers, too.

    And let me tell you, my family could not be happier. These smoked hamburgers are one of the best recipes I have ever made on the smoker. They're juicy on the inside and have so much natural flavor.

    I'm so obsessed with smoked burgers! Give them a try, and I know your family will thank you for it!

    seasoned burger patties on a plate

    Woah! Smoking burgers is the way to go to get an amazing juicy burger.

    Derek on Pinterest

    Smoked Burgers Recipe Ingredients

    • Ground Beef
    • Paprika
    • Coarse Sea Salt
    • Coarse Ground Pepper
    • Granulated Garlic

    How to Smoke Burgers

    1. Preheat your pellet smoker to 500 degrees Fahrenheit. I use cherry pellets, but you can use any you have on hand or whatever you prefer.
    2. Form 4-6 patties from your hamburger, and try to make them about half an inch thick. I usually do 4 patties at half a pound each. This helps keep the burgers a perfect size when they shrink on the smoker.
    3. Combine all seasonings in a small bowl and mix well.
    4. Coat your burgers with the seasoning right before putting them on the smoker, and no sooner. Salt will dry the burgers out if you season them too early!
    5. Smoke the burgers for about 10 minutes on each side, or until they reach an internal temperature of 135 degrees Fahrenheit, for medium doneness.
    6. Remove, dress, serve, and enjoy!
    Lifting half a smoked burger near slices of tomatoes

    Burger Temperatures

    For best results, I recommend always using a meat thermometer, and following my Burger Temperature Chart! This is the most useful tool for checking if your beef is done to your liking.

    The USDA recommends ground beef be cooked to a minimum of 160°F.

    DonenessTemperatureAppearance
    Rare120-125°FBright reddish pink throughout
    Medium-rare130-135°FPink throughout
    Medium140-145°FSlightly pink at the center
    Medium-well150-155°FMostly brown throughout, with some pink
    Well-done150-155°FBrown throughout

    Smoking Burgers Tips

    • Pellet smokers like this Wood Pellet Grill and Smoker are perfect for smoked beef recipes.
    • Hamburgers have a tendency to shrink up during cooking of any sort. This is why I go for a ½-pound patty. Once the shrinking finishes, you’ve still got a nice size patty that fits the bun well.
    • It’s important to not season the burgers until you’re ready to stick them on the smoker. The salt will dry out the burgers quickly once added.
    • I used cherry pellets, but there’s no reason you can’t use any flavor you prefer or have on hand already.
    • Don’t over-flip your burgers. Only flip them once, if possible. Not only do you lose seasoning, but you lose juices, resulting in a less than a satisfactory burger. Less flipping results in a better-tasting and moist burger.

    Burger Seasoning

    These hamburgers are just amazing with the minimal seasoning on this recipe. If you want to mix it up a bit, try using our burger seasoning. It is really really good and also very simple.

    Smoke Burgers FAQs

    How long does it take to smoke burgers on a pellet grill?

    At 500°F, smoking burgers takes 20 minutes, or 10 minutes on each side, for an internal temperature of 135°F (medium). For a medium-rare burger, drop the internal temperature by about 5 degrees, and another 5 for rare. For well-done, aim for 140 degrees. For best results, use a meat thermometer.

    Do you flip burgers when smoking?

    Smoked burgers should be flipped halfway through the 20-minute cook-time to cook them for 10 minutes on each side. Only flip them once for the best results.

    Can you smoke frozen burger patties?

    Thaw your frozen burger patties overnight in the refrigerator the day before, and allow them to reach room temperature before smoking them. Do not place frozen patties directly in the smoker.

    What wood pellets should I use?

    Cherry pellets are an ideal choice for smoking burgers. You can also use another pellet such as hickory.

    Best Burger Recipes

    • Air Fryer Burger
    • Egg Burger
    • Loaded Burgers
    • Impossible Cheeseburger Pie
    • Wagyu Burger
    • Cheeseburger Sliders
    • Smash Burger Recipe

    Best Burger Toppings

    • Burger Sauce
    • Caramelized Onions for Burgers
    • Steakhouse Mushrooms

    Smoked Beef Recipes

    • Smoked Tomahawk Steak
    • Smoked Chuck Roast
    • Smoked Prime Rib
    • Smoked Beef Brisket
    • Smoked Beef Short Ribs

    Try more of my See all of our Best Smoked Beef Recipes! And for a super easy weeknight meal, your family will love our hamburger casserole.

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    📋 Recipe

    Open faced smoked burger
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    4.84 from 6 votes

    Smoked Burgers

    Smoked Burgers are the best! Smoking burgers results in burgers that are super juicy, with a crispy char and so much flavor.
    Prep Time15 mins
    Cook Time20 mins
    Total Time35 mins
    Course: Main Course
    Cuisine: American
    Keyword: Smoked burgers, smoked hamburgers, smoking burgers, smoking hamburgers
    Servings: 6
    Calories: 387kcal
    Author: Isabel Laessig

    Equipment

    • Pellet smoker
    • Meat thermometer

    Ingredients

    • 2 Pounds Ground Beef
    • 1 Teaspoon Paprika
    • 1 Teaspoon Coarse Sea Salt
    • 1 Teaspoon Coarse Ground Pepper
    • 1 Teaspoon Granulated Garlic

    See our Beef Temperature Chart for helpful tips on cooking any cut of beef!

    Instructions

    • Preheat your pellet smoker to 500 degrees. Form 4-6 patties from your hamburger, and try to make them about half an inch thick. I usually do 4 patties at half a pound each.
      Combine all four seasonings in a small bowl and mix well. Coat your burgers with the seasoning right before putting them on the smoker.
      2 Pounds Ground Beef, 1 Teaspoon Paprika, 1 Teaspoon Coarse Sea Salt, 1 Teaspoon Coarse Ground Pepper, 1 Teaspoon Granulated Garlic
      seasoned burger patties on a plate
    • Smoke the burgers for about 10 minutes on each side, or until they reach an internal temperature of 135 degrees.
      burgers on the grill
    • Remove, dress, serve, and enjoy!
      Open faced smoked burger

    Notes

    • 135°F is for a medium burger. If you would like a medium rare, drop the internal temp by about five degrees, and another 5 degrees for rare. For well-done, 140°F will do.
    • Hamburgers have a tendency to shrink up during cooking of any sort. This is why I go for a ½-pound patty. Once the shrinking finishes, you’ve still got a nice size patty that fits the bun well.
    • It’s important to not season the burgers until you’re ready to stick them on the smoker. The salt will dry out the burgers quickly once added.
    • I used cherry pellets, but there’s no reason you can’t use any flavor you prefer or have on hand already.
    • Don’t over flip your burgers. Only flip them once, if possible. Not only do you lose seasoning, but you lose juices, resulting in a less than satisfactory burger. Less flipping results in a better tasting and moist burger.

    Nutrition

    Calories: 387kcal | Carbohydrates: 1g | Protein: 26g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 107mg | Sodium: 489mg | Potassium: 426mg | Fiber: 1g | Sugar: 1g | Vitamin A: 166IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 3mg

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    About Isabel Laessig

    Isabel Laessig, better known as Family Foodie and the founder of the Sunday Supper Movement, is passionate about food and family! She is the author of the Boujee Steak Cookbook, and makes regular television appearances to spread her mission of bringing Sunday Supper back around the family table in every home.

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