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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.
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Easy 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 that I did. 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, this may be the only way I make burgers from now on. Give them a try, and I know your family will thank you for it!
FAQs
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.
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 best results.
Smoked burgers are not dry. They are juicy and so flavorful!
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.
Cherry pellets are an ideal choice for smoking burgers. You can also use another pellet such as hickory.
How to Smoke Burgers
- 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.
- 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.
- Combine all seasonings in a small bowl and mix well.
- 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!
- Smoke the burgers for about 10 minutes on each side, or until they reach an internal temperature of 135 degrees Fahrenheit, for medium doneness.
- Remove, dress, serve, and enjoy!
Beef Temperature Chart
For best results, I recommend always using a meat thermometer, and follow our Burger Temperature Chart! This is the most useful tool for checking if your beef is done to your liking.
Best Beef Recipe Tips
- 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.
What to Serve with Smoked Burgers
Smoked Beef Recipes
Try more of my best smoked beef recipes:
And for a super easy weeknight meal, your family will love our hamburger casserole!
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📋 Recipe
Best Ever Smoked Burgers
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
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
- Smoke the burgers for about 10 minutes on each side, or until they reach an internal temperature of 135 degrees.
- Remove, dress, serve, and enjoy!
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.
Leave a comment or question - we love to hear from you!