Smoked Hamburgers

May 30, 2018

Smoked Hamburgers are definitely my favorite way to prepare a burger. So juicy, and just the right amount of smoke with crispy edges and char from the direct heat on my SmokePro SG Pellet Grill. You’ll never go back to regular old burgers again, and drive thru burgers? Forget about it. This post is sponsored by Camp Chef. I’m proud to be a 2018 Camp Chef ambassador!

Smoked Burgers Recipe

How to make Smoked Hamburgers

The key to a great burger starts with the right mix of ground beef. As often as possible, I try to grind my own whole muscles for burgers. I love the flavor of ground chuck roast the most! It is just the right ratio of meat to fat. If you’re buying from the grocery store, make sure that you’re buying meat that was ground in-house, preferably that day. Select ground beef that is at least 85% meat 15% fat. If you want your burger even juicier, I recommend 80/20.

Once you’ve picked your meat, it’s time to form your patties. I don’t recommend mixing in any seasonings, as the salt can draw some moisture out of the meat itself and change the texture of your finished burger. Press your meat into patties, working it as little as possible. Shape your burgers so they are about 1/2 inch or so wider than the buns you’ll be using. As your burger cooks, you will experience some shrinkage. Season the outside of your burgers on both sides. You can use whatever seasonings you like, but I prefer to keep it simple. Salt, pepper, garlic powder, mixed in equal parts is perfect!

MY LATEST VIDEOS

How to Make Smoked Hamburgers

Now it’s time to smoke! I set my smoker to 225 degrees F for this first step. My preferred wood is hickory. It’s strong enough to give you good smoke flavor in the limited time that the burgers will be exposed to smoke. Place your burgers on the grates and close the lid. Depending on the thickness of your burgers, you should be able to smoke them for about 1 hour. For this first step, I want the internal temperature of my burgers to reach 135 degrees F.

Next step is to sear the burgers. This is super easy on my Camp Chef SG Pellet Grill. I simply crank up the temperature dial to High and slide open the deflector tray for direct grilling. Just like that, my burgers are roasting over a wood fire. You want the temperature of your fire at this point to be at least 400 degrees F. Sear your burgers for about 2 minutes per side, or until your desired doneness (FDA recommends 165 degrees F). If you want cheeseburgers, add your cheese after the first flip.

Once your burgers are smoked and seared to perfection, serve them on toasty buns with whatever condiments you like!

**Pitmaster’s Note** Smoking causes a chemical reaction with the meat that turns it slightly pink. If you smoke your burgers for an hour, they may be pink throughout the entire burger! If you are using an internal thermometer, you will know that they are perfectly cooked, so don’t stress about the color!

Smoked Hamburgers

Smoked Burger Recipe

4 from 2 votes
Smoked Burgers Recipe
Smoked Hamburgers
Prep Time
10 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 15 mins
 


Course: Main Course
Cuisine: American
Keyword: Smoked Hamburgers
Servings: 4 people
Author: Susie Bulloch (heygrillhey.com)
Ingredients
  • 1.5 pounds ground chuck 80/20
  • 4 slices cheddar cheese optional
  • 4 burger buns
  • assorted burger toppings
Smoked Burger Seasonin
  • 1 Tablespoon Kosher salt
  • 1 Tablespoon coarse ground black pepper
  • 1 Tablespoon garlic powder
Instructions
  1. Preheat your smoker to 225 degrees F.

  2. Shape your ground beef into 4 patties, about 1/2 inch larger in diameter than your burger buns.

  3. Combine the burger seasoning in a small bowl and sprinkle on both sides of your burger patties.

  4. Place the seasoned patties on the grill and smoke for up to 1 hour, or until the internal temperature of your burgers reads 135 degrees F. Whichever comes first.

  5. Increase the heat in your grill to at least 400 degrees F. Sear the burger patties for about 2-3 minutes on both sides. Add cheese after the first flip, if desired.

  6. Check the temperature of your burger patties for desired doneness. The FDA recommends 165 degrees F for a well done burger.

  7. Remove the burger patties and toast the buns over the high heat. Assemble your smoked burgers on your toasted buns with any desired toppings and serve immediately. 

This post contains affiliate links. For more information on them, visit our Privacy Policy

6 thoughts on “Smoked Hamburgers

  1. You lost all credibility when I saw your brisket video and you cut off all the fat before you smoked it. No grill master would ever advocate removing the fat before it is smoked. That should be done after.

    1. I didn’t cut off all the fat. I trimmed the top fat to an even thickness. And I honestly have only met a handful of pitmasters who don’t trim at all. All of them are cooking in restaurants where they need to produce brisket in massive quantity and they simply don’t have time. I’ve been in this game for years now, and everybody has their opinions. You’re welcome to yours. Not sure it warrants a recipe rating when you obviously didn’t actually cook it, but that’s fine too.

  2. I really enjoyed these burgers. First time ever smoking them, and hands down the best I’ve made.

    As for the unrelated and inaccurate comment on trimming brisket, I do it just like you mentioned in your aticle – “Using your super duper sharp knife, trim the fat cap down to approximately 1/4-1/2 inch thick.” And if 1/4″ is good enough for Aaron Franklin, it’s good enough for me 🙂

  3. I’ve spent a good portion of my life in my commercial kitchens, (many years ago), as well as my residential one. I just “burned in” my brand new Woodwind, and I’m about to try out your burger recipe. Just reviewing it, I know it’s a winner, so I can hardly wait. I will surely follow up here! Thanks for sharing, Susie!

Leave a Reply

Your email address will not be published. Required fields are marked *