Smoked Hamburgers

4.80 from 10 votes

Smoked Burgers are the best! Smoking burgers results in burgers that are super juicy, with a crispy char and so much flavor.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: American

Keyword: Smoked burgers, smoked hamburgers, smoking burgers, smoking hamburgers

Servings:

Calories: 387kcal

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

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!

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.