Smoked Burgers Recipe

These Smoked Burgers are juicy, flavorful, and easy to make with a simple BBQ seasoning and low-and-slow smoking method. Made with 80/20 ground chuck and finished over high heat for a perfectly seared crust, these smoked burgers are a delicious way to take your backyard burgers to the next level.

If you’re looking for a burger recipe that tastes like more than just a quick cookout, smoked burgers are the answer. Smoking hamburger patties at a lower temperature gives them time to soak up smoke flavor while staying juicy inside. It is an easy smoker recipe with only three ingredients, and it works on a pellet smoker, charcoal grill, or any smoker you already own.

This is an American classic taken to the next level. Once you try a slow smoke on your beef patties, it will be hard to go back to the gas grill. Below, I will walk you through the best way to shape, season, and smoke burgers so you get great burgers every single time.

Why This Recipe Works:

Gentle mixing keeps them tender. Working the ground meat as little as possible is the first step to a soft, delicious burger that does not turn tough.

Ground chuck 80/20 stays juicy. The higher fat content keeps thick patties moist through a long cook, so you get juicy burgers instead of dry ones.

Thick patties have time to take on smoke. A 5.3 oz burger patty cooks slowly at 225 degrees F, which gives it more time to absorb smoky flavor and build a light smoke ring.

Beef tallow helps the smoke stick. Brushing melted tallow on halfway through gives the smoke something to cling to and adds rich beef flavor.

Choosing The Right Meat For Smoked Burgers:

Believe it or not, the meat you choose to make your burgers with makes a pretty big difference. For my smoked burgers recipe, I prefer ground chuck that has at least 15% fat, but 20% fat is the sweet spot. Chuck roast has more marbling of fat and therefore more flavor than traditional ground beef. So look out for ground chuck that is 80/20 for the best results!

Ingredients for Smoked Burgers

You only need three ingredients, plus your favorite toppings. Full measurements are in the printable recipe card below.

The Beef

• Ground chuck (80/20): This is the best type of ground beef for smoking. The 20% fat melts slowly and keeps the burgers moist.
• Substitutions: Ground sirloin or lean ground beef (90/10) will work, but they dry out faster. If you use them, pull the burgers as soon as they hit temperature. You can also grind your own meat or ask the butcher at your grocery store for a fresh grind.

The Seasoning

• BBQ seasoning: Use your favorite store-bought rub or homemade blend.
• Make your own: Mix kosher salt, black pepper, garlic powder, onion powder, and a little brown sugar for a simple sweet and savory rub.

For Basting (Optional)

• Beef tallow: Melted tallow adds beefy richness and helps smoke flavor stick. Melted butter is an easy swap.

For Serving

• Burger buns: Brioche or potato buns hold up well. I also love this easy recipe of mine for homemade pretzel buns. Always serve on a toasted bun.
• Toppings: Cheddar cheese, butter lettuce, tomato, red onion, pickles, BBQ sauce, and your favorite condiments.

How to Make Smoked Burgers

The cooking process is simple, but a few small details go a long way. Here is the step-by-step method.

Step 1: Preheat the Smoker

The first step is to preheat your smoker to 225 degrees F and set it up for indirect heat. Low and slow is the key here. A lower temperature gives the beef more time to take on smoke before it finishes cooking.

Step 2: Season the Ground Chuck

Add the ground chuck to a large bowl. Sprinkle in 2 tablespoons of the BBQ seasoning and gently fold it in with your hands. Do not overmix. Overworked ground meat turns dense and tough.

Step 3: Portion and Shape the Patties

Divide the meat into 6 equal portions of about 5.3 oz each. A kitchen scale makes this easy and helps every burger cook at the same rate. Place each portion between two sheets of plastic wrap or parchment paper and gently press into a thick patty, about 1 inch thick.

Press your thumb into the center of each patty to make a shallow dimple. Burgers puff up in the middle as they cook, and the dimple keeps them flat.

Step 4: Season the Tops

Sprinkle the remaining 1 tablespoon of seasoning over the top of each patty.

Step 5: Smoke the Burgers

Place the patties directly on the grill grate and close the lid. Smoke for 25 minutes. Then brush the tops with melted beef tallow, if using. The fat gives the smoke something to grab onto for more smoke flavor.

Step 6: Smoke to Temperature

Keep smoking until the internal temperature reaches 160 degrees F on a meat thermometer. This is the USDA-recommended temperature for ground beef. Start checking after another 15 minutes. The total cook time depends on your patty size and the temperature of your smoker, so trust the thermometer over the clock.

Adding cheese? Lay a slice of cheddar cheese on each burger during the last 2-3 minutes and close the lid to melt it.

Step 7: Sear for a Crust (Optional)

For a crispy outside, pull the burgers when they are about 10 degrees below your target. Then sear them over high heat for 2-3 minutes per side on a hot grill, gas grill, or large skillet. That browned crust comes from a chemical reaction called the Maillard reaction, and it adds a lot of flavor.

Step 8: Rest and Serve

Let the burgers rest for 5 minutes so the juices settle. Serve on a toasted bun with your favorite toppings.

Tips for the Best Smoked Burger

• Go thick, not thin. Thin patties cook too fast to take on much smoke. For best results, stick with 1/3 pound patties or larger. Quarter-pound burgers work too, but check them early.
• Keep the meat cold. Shape patties straight from the fridge so the fat stays firm until the burger cooks.
• Do not press down. Pressing a patty on the grill squeezes out the juice.
• Watch your grill temperature. Opening the lid often lets heat and smoke escape. Check with a probe thermometer when you can.
• Use a water pan in warmer weather or wind. It helps keep the smoker steady.

Variations

There are a lot of different ways to make this burger your own:

• Smash-style finish: Smoke the patties, then sear them hard in a cast iron pan for a crisp edge.
• Pickle juice brine: Mix a splash of pickle juice into the ground beef for a tangy kick.
• BBQ glaze: Brush barbecue sauce on during the last 5 minutes.
• Brisket blend: Mix chopped leftover smoked brisket into the ground chuck for an extra beefy burger.
• Sweet heat rub: Add brown sugar and a pinch of cayenne to your seasoning.
• Toppings: Add my delicious Tennessee Onions over the top for some extra flavor!

Make Ahead and Storage

• Make ahead: Shape the patties, stack them between sheets of parchment paper, and refrigerate for up to 1 day.
• Freeze raw patties: Wrap each patty in plastic wrap, then store in a freezer bag for up to 3 months. Thaw overnight in the fridge before smoking.
• Leftovers: Store cooked burgers in an airtight container in the fridge for 3 to 4 days.
• Reheat: Warm in a 300 degrees F oven or a covered skillet until heated through.

What to Pair With Smoked Burgers

Since the smoker is already going, one of the best things you can do is cook a side right next to the burgers.

• Smoked mac and cheese: Creamy, cheesy, and it shares the smoker with your burgers.
• Deli-Style Potato salad or Dill Pickle Coleslaw: Cool, tangy sides balance the rich, smoky beef.
• Grilled corn on the cob: Easy to toss on the grill while the burgers rest.
• Smoked Baked beans: A classic cookout side that pairs well with barbecue sauce.
• Fries or potato wedges: The go-to choice for any kind of burger.
• Drinks: A cold lager, iced tea, or lemonade.

Frequently Asked Questions:

More Burger Recipes To Try:

• Pull Apart Cheeseburger Sliders
• Bison Burger Recipe
• Grilled Brat Burgers
• Smoked Salmon Burger Recipe