Juicy Smoked Burgers
Smoked Burgers – Juicy and loaded with smoky goodness, the classic burger gets a makeover with the famous pellet grill. Just a few simple ingredients deliver huge flavor. So elevate your smoking game by creating perfectly smoked hamburgers.
No grilling blog is complete without a mouthwatering burger recipe for creating cherished backyard memories. But this recipe delivers a tasty twist. Instead of a run-of-the-mill burger, I kicked things up by sticking them in my trusty Traeger pellet grill.
If you haven’t tried smoking yet, this super easy recipe is for you. I love my pellet grill for its simple set-it-and-forget-it way to feed everyone. And I still have time to shoot the breeze with family. Isn’t that what cookouts are all about?
Why Smoke Your Burger?
Why throw your hamburgers in the smoker if grilling them tastes so good? Hey, there’s a time for both. But you’ll be surprised at how juicy burgers are when you cook them low and slow. And then the awesome smoky goodness to the core takes this deliciousness over the top.
Recipe Ingredients
- Egg – This guy binds your hamburger mixture and makes your burger juicier.
- Bread Crumbs – The perfect filler also holds things together and keeps your hamburgers from packing down and getting hard.
- Seasonings – Worcestershire sauce, garlic, and onions add aromatic, savory notes.
- Ground Beef – The rich flavor and juicy texture are the foundation of delicious smoked burgers, providing a satisfying and meaty bite. The better the beef, the better the taste.
How to Smoke Juicy Burgers
Make the Burgers
- Make the Binder – Add the egg to a medium mixing bowl and beat it lightly. Then add the bread crumbs and Worcestershire sauce to the beaten egg. Mix until a soft paste forms and the ingredients are thoroughly combined.
- Add Beef – Next, add the ground beef to the bowl. Season to taste with minced garlic, onions, salt, and pepper. Add 1-2 tablespoons of burger seasoning to enhance the flavor if desired (optional but recommended).
- Mix – Use your hands or a spoon to thoroughly mix all the ingredients. Avoid overmixing, as it can make the burgers tough.
- Shape the Patties – Divide the mixture into equal portions, depending on how many burgers you want. I usually do 4 to 6 patties. Shape into patties, ensuring they are evenly thick and fit your burger buns. Repeat with the remaining portions until you’ve shaped all the burger patties.
- Thumbprint – Make a slight indentation in the center of each patty with your thumb before grilling. That will help the burgers cook more evenly and prevent them from puffing up.
Smoke Your Burgers
- Preheat Your Smoker according to the manufacturer’s instructions. Generally, 225-250°F (107-121°C) works for smoking burgers.
- Smoke – Arrange the burger patties on the smoker’s grates, leaving some space between each patty for proper airflow and smoke circulation. Close the smoker’s lid and let the burgers cook for approximately 1-2 hours. The cooking time may vary depending on the patties’ thickness and desired level of doneness. Make sure the internal temperature of the burgers reaches at least 160°F (71°C) for food safety.
Pro Tip: If you prefer a smokier flavor, add wood chips to the smoker to generate more smoke.
- Serve – Once your burgers are done, remove them from the smoker. Let them rest for a few minutes to allow the juices to redistribute. Serve them on burger buns with your favorite toppings such as lettuce, tomato, onion, cheese, ketchup, and or/ burger sauce. Enjoy!
Recipe Variations
- Cheesy Goodness – While shaping the patties, insert a cube of your favorite cheese in the center. The melting cheese surprise will take your smoked burger recipe to a new level.
- Spice it up with diced jalapeño or a dash of cayenne pepper in the patty mixture for a fiery twist.
- Veggie Toppings – Sauté some sliced mushrooms and onions. Place a spoonful of this delicious mixture on top of each patty before smoking for a burst of umami goodness.
Tips and Tricks
- Avoid flipping the burgers excessively while smoking them to retain their juiciness.
- Place a water pan in the smoker to regulate temperature and maintain moisture.
- Opt for ground beef with 80% meat and 20% fat for a juicy burger.
- A meat thermometer makes sure your burgers smoke to your desired temperature.
Make-Ahead Instructions
Prepare the burger mixture, shape the patties, and then store them in an airtight container, separating them with wax paper. Store them in the refrigerator for up to 24 hours or freeze them for three months. Thaw the patties in the fridge before smoking or grilling. Proceed with the instructions when you’re ready to smoke some yummy burgers.
Serving and Storage Instructions
Serve your smoked burgers on toasted buns with the classic lettuce, pickles, tomatoes, and cheese. And don’t forget mayo, ketchup, and mustard on the side, and let everyone customize their own.
Store leftover burgers in the refrigerator for up to 3 days or in the freezer for up to 3 months.
To reheat, defrost and gently warm the burgers on a grill or stovetop until thoroughly heated.
FAQs
Yes, you can adapt this recipe for a gas or charcoal grill. The key is to cook the burgers over indirect heat with the grill lid closed. Wood boxes or pellet tubes in your grill hold the wood chunks, chips, or pellets to generate smoke.
Ground beef with a 20% content makes deliciously juicy burgers. Avoid overmixing and flipping more than a couple of times during the smoking process so they don’t fall apart.
Absolutely you can! Ground pork, turkey, chicken, or a combination of your favorites are great alternatives. I do add fat if the meat is low-fat. The jury is still out, but doctors are thinking fat isn’t as bad as they used to think.
What Goes With Pellet Grill Burgers
You can’t go wrong by pairing your pellet grill burgers with seasoned fries or smoked baked potatoes. And throw on some Brussels sprouts or asparagus while you have the smoker going. Then make it a complete meal with grilled pineapple and vanilla ice cream for dessert.
More Awesome Sandwich Recipes to Try
Conclusion
Once you experience these pellet grill burgers’ juicy deliciousness, you’ll wonder why you didn’t try this sooner. So light up your smoker and enjoy! And please let me know how it turned out in the comments. 🙃
Juicy Smoked Burgers
Ingredients
- 1 large egg
- ¼ cup (30g) bread crumbs
- 2 tablespoons (30ml) Worcestershire sauce
- 1 pound (450g) ground beef
- 2 cloves garlic, minced
- ¼ onion, minced
- Salt and pepper, to taste
- 1-2 tablespoons burger seasoning
Instructions
Make the Burgers
- Add the egg to a medium mixing bowl and beat it lightly. Then add the bread crumbs and Worcestershire sauce to the beaten egg. Mix until a soft paste forms and the ingredients are thoroughly combined.
- Next, add the ground beef to the bowl. Season to taste with minced garlic, onions, salt, and pepper. Add 1-2 tablespoons of burger seasoning to enhance the flavor if desired (optional but recommended).
- Use your hands or a spoon to thoroughly mix all the ingredients until well incorporated. Avoid overmixing, as it can make the burgers tough.
- Divide the mixture into equal portions, depending on how many burgers you want. I usually do 4 to 6 patties. Shape into patties, ensuring they are evenly thick and fit your burger buns. Repeat with the remaining portions until you’ve shaped all the burger patties.
- Before grilling, make a slight indentation in the center of each patty with your thumb. That will help the burgers cook more evenly and prevent them from puffing up.
Smoke Them
- Preheat your smoker according to the manufacturer’s instructions. Generally, 225-250°F (107-121°C) works for smoking burgers.
- Arrange the burger patties on the smoker’s grates, leaving some space between each patty for proper airflow and smoke circulation. Close the smoker’s lid and let the burgers cook for approximately 1-2 hours. The cooking time may vary depending on the patties’ thickness and desired level of doneness. Make sure the internal temperature of the burgers reaches at least 160°F (71°C) for food safety. If you prefer a smokier flavor, add wood chips or chunks to the smoker to generate more smoke.
- Once the burgers are cooked, remove them from the smoker and let them rest for a few minutes to allow the juices to redistribute. Serve the smoked burgers on burger buns, accompanied by your favorite toppings and condiments such as lettuce, tomato, onion, cheese, ketchup, and or/ burger sauce. Enjoy!
Notes
- Avoid flipping the burgers excessively while smoking them to retain their juiciness.
- Place a water pan in the smoker to regulate temperature and maintain moisture.
- Opt for ground beef with 80% meat and 20% fat for a juicy burger.
- A meat thermometer ensures your burgers smoke to the desired temperature.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
