Let our pitmaster teach you how to take your burgers to the next level using your backyard pellet smoker. Smoking enriches your basic ground beef patty with a smoky flavor from your favorite wood that's magical. Whether you stick to our classic recipe or add fun additions like jalapeños, green chiles, or bacon bits, smoking your burgers makes them irresistible! Using an 80/20 blend of ground beef ensures that every patty stays juicy. Get ready to impress your family and friends with these next-level smoked burgers that are juicy, flavorful, and delicious.
Use if you really want to take your smoked burger up a notch Bang Bang Sauce or us Crazy good comeback sauce as your main spice. Holy yum!
Why our recipe?
- Our pitmaster will teach you how to easily take your burgers to the next level using a pellet smoker.
- This method can be used with your personal favorite burger mix, or add some fun to our recipe.
Chef Cayt is our resident pitmaster smoking expert. His love for grilling and smoking knows no bounds with an entire collection of smokers in his backyard. With his instructions, you'll be cooking up the juiciest, tastiest smoked burgers in no time. His years of experience in achieving the perfect smoke make this recipe completely foolproof.
Material notes
- Ground beef: Go for an 80/20 mix. Fat is flavor, and it helps keep the burger juicy. If you're using lean beef, such as 90/10, add a tablespoon of shredded cheese or a tablespoon of softened butter to keep it moist.
- the egg: Helps bind everything together to ensure your patty holds its shape on the grill.
- Worcestershire sauce: It's all about adding a splash of flavor.
- Salt and black pepper: essential for taste. You have to salt that beef!
- Garlic powder and onion powder: More flavor. Don't be humble!
Fun add-ins
Finely chopped jalapeños, green chiles, bacon bits, or minced fresh garlic Can take your smoked burger to the next level. Just be careful not to overdo it! Notice about Add-in 1/4 cup per pound of ground beef. Too much can make the patties fall apart, so balance it out to maintain that perfect burger shape and texture.
Pellet flavor choice
hickory: A classic choice that offers a strong, smoky flavor. Perfect for those who love a deep campfire flavor.
cherry: Adds a slightly sweet and fruity flavor to your burger. This gives the meat a nice mahogany color.
pecan: Adds nutty flavor that pairs wonderfully with beef. It's a bit lighter than hickory but still full of character.
oak: A versatile wood that imparts a medium smoky flavor. It's a great all-around choice that complements the beef without overpowering it.
red color
Don't worry if your smoked burgers come out with a reddish tint, especially when using cherry wood. This is not a sign that they are undercooking. They are supposed to be! The red color comes from the smoking process, where the wood imparts its color to the meat through smoke. That's a pretty good indicator of a well-smoked burger.
Patty sizing
Contractions happen! To make sure your burgers fit perfectly into your buns, aim to make your patties about 1/2 inch wider than the surrounding buns. This accounts for the inevitable shrinkage during cooking, giving you a perfectly sized patty that fills the bun from edge to edge. Now a little extra width means a perfect fit later!
Smoking time and temperature
For juicy smoked burgers, it's all about hitting the right internal temperature. In the United States, burgers are safe to cook medium, but note that recommendations may vary in other locations. Since we cannot give exact cooking times due to variations in smoker models and weather conditions, it is crucial to use a temperature probe or instant-read thermometer to ensure accuracy.
In the United States, burgers are safe to cook medium, but note that recommendations may vary in other locations:
the middle: It gives you perfect juicy center which is slightly pink. For best results, remove the burgers from the smoker when they reach 140°F and let them rest for 5 minutes. During this time, the temperature will rise to 145°F.
Medium well: For those who like just a hint of pink, aim for an internal temperature of 150°F and let the burger rest until it reaches 155°F. This will usually require an extra 1 to 2 minutes per side compared to medium.
hello: For fully cooked burgers with no signs of pink, cook to 160°F or higher. Be aware that well-done burgers can be less juicy and a bit dry, but if that's what you like, go for it! This usually means about 8 minutes per side.
Remember, using a meat thermometer is the best way to ensure your burger reaches the desired doneness without overcooking it. Most pellet smokers come with a built-in temperature probe, so make sure to use it for perfect results every time.
Storage and reheating instructions
Keep in fridge Cook patties in an airtight container. They will be good for up to 3 days.
Reheat Sear the patties in a hot skillet over medium heat until heated through, about 2-3 minutes per side.
