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My Smoked Burgers are the best you'll ever try! Smoking hamburgers 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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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! With how much I love cooking burgers on the grill, it was about time I tried smoking them, 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!
Woah! Smoking burgers is the way to go to get an amazing juicy burger.
Derek on Pinterest
Smoke Burgers Ingredients
- Ground Beef
- Paprika
- Coarse Sea Salt
- Coarse Ground Pepper
- Granulated Garlic
How to Smoke Hamburgers
- 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!
Burgers Temperatures
For best results, I recommend always using a meat thermometer, and following my How Long to Cook Burgers guide! 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.
| Doneness | Temperature | Appearance |
|---|---|---|
| Rare | 120-125°F | Bright reddish pink throughout |
| Medium-rare | 130-135°F | Pink throughout |
| Medium | 140-145°F | Slightly pink at the center |
| Medium-well | 150-155°F | Mostly brown throughout, with some pink |
| Well-done | 150-155°F | Brown 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 my burger seasoning. It is really really good and also very simple.
Smoked Burgers 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 the best results.
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.
Burger Recipes
Burger Toppings
I am obsessed with our burger seasoning and you will love it too!
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Smoked Hamburgers
Equipment
- Pellet smoker
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
- 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.
Nutrition
» About Me
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