The Best Smoked Burger Recipe My Dad Taught Me
When I first discovered the magic of smoked hamburgers, I was amazed by the depth of flavor compared to traditional burgers cooked over high heat on a gas grill. My dad taught me all the tricks as a kid and I never forgot them, and to this day these are the best burgers I have ever made. So naturally, I had to share the secret – sorry, pops! So here’s the thing. Smoked burgers have a juicier, richer taste, and the cooking process is surprisingly simple. The best part? You don’t need fancy equipment to achieve fantastic flavor—you can use a pellet grill, charcoal grill, or even a pellet smoker. Whether you’re a seasoned pitmaster or just starting with homemade burgers, this smoked burger recipe is a great way to elevate your grilling game.
I’ve experimented with a variety of methods, from using my electric smoker to trying out mesquite wood chips on a traditional grill. After perfecting this easy recipe, I’m excited to share how to make the best-smoked burgers for your entire family to enjoy during warmer weather.
The Perfect Burger is a Game-Changer
Great Flavor & Juiciness: Smoking your burger patties at a lower temperature (around 225°F) allows the beef to absorb all that smoky goodness while keeping the meat tender and juicy. After all the great thing about this recipe is the smokey flavor that produces a juicier burger. Using 80/20 ground beef or even lean ground beef, combined with the right type of wood (like mesquite), gives these burgers a great char without drying them out.
Hands-Off Cooking Process: Whether you’re using a pellet smoker or a charcoal grill, the smoker does most of the work for you. No constant flipping or worrying about the patties falling apart. Just set the patties on the grill grate, add some wood chips, and let the low, consistent heat give your burgers the good smoke flavor that makes all the difference.
Perfect for Every Preference: Whether you like a rare burger or prefer a well–done burger, the internal temperature reaches the desired level without overcooking or drying out the meat. A quick sear at the end locks in that smoky flavor while crisping up the outside for crispy edges that burger lovers crave.
Ingredients You’ll Need
- 80/20 Ground Beef: For that balance of juiciness and flavor, 80/20 is the sweet spot. I’ve found that using anything leaner can result in drier burgers, but you can always use lean ground beef if you prefer. Avoid much salt in the seasoning mix, as smoked burgers naturally develop rich flavors.
- Cheddar Cheese: A thick cheese slice is perfect for adding a creamy, sharp contrast to the smoky beef patties. Let it melt during the last few minutes of cooking for an irresistible, gooey topping.
- Worcestershire Sauce & Seasoning: I always add Worcestershire sauce to the large bowl when mixing the ground beef. It enhances the beef’s natural flavor without overpowering the smoke. A blend of black pepper, garlic powder, and smoked paprika completes the seasoning.
- Hamburger Buns: Soft brioche buns are my favorite because they complement the rich, smoky flavor of the burgers. Lightly toasting them adds texture and makes the final bite more satisfying.
- Assembly Ingredients: Load your hamburger buns with the smoky beef patties, melted extra-sharp cheese, and your favorite condiments. I love adding Mayo, BBQ sauce, bacon, lettuce, and avocado.
The Perfect Smoked Burger Recipe Step by Step
Step 1: Preheat Your Smoker or Grill
For the best results, preheat your smoker (or grill) to 225°F.
I love using a Traeger smoker for the consistency it offers, but a standard gas grill or charcoal grill works just as well. Just make sure to use indirect heat and add some mesquite wood chips for that signature smoky flavor.
Step 2: Prepare the Beef Patties
In a large bowl, mix your ground beef, ideally with a high fat content. I like 50/20. Blend your beef with Worcestershire sauce, black pepper, garlic powder, and paprika. Gently form the mixture into equal portions, shaping each into a patty. Cover the patties with plastic wrap and let them sit at room temperature for about 15 minutes—this ensures even cooking.
Step 3: Smoke the Patties
Place the patties on the grill grate, making sure there’s space between each one for the smoke to circulate. Let them cook at the lower temperature for about 60-90 minutes, depending on how thick the patties are. Check the internal temperature with a thermometer to ensure it reaches your desired doneness. For medium, aim for 145°F, but it’s all about personal preference.
Step 4: Add Cheese & Sear for the perfect smoked burger recipe
When the patties are about 10°F away from their final temperature, place a slice of cheddar cheese on top of each one. Let it melt slowly while the burgers finish cooking. If you want that extra great char and crispy edges, do a quick sear on the grill over high heat for about 1-2 minutes per side.
Step 5: Assemble Your Burgers
Load up your hamburger buns with the smoky beef patties, melted cheese, and your favorite condiments. I love adding BBQ sauce, bacon, and avocado for a next-level burger experience. Serve with smoked baked beans, smoked macaroni and cheese, or sweet potato fries for a full BBQ spread.
Commonly Ask Questions FAQs: Mastering a Smoked Burger Recipe
What type of wood should I use for smoked burgers?
I recommend mesquite wood chips for a bold, smoky flavor. Hickory and oak also work well, depending on your flavor preference. For a milder taste, fruit woods like apple or cherry are great.
How long does it take to smoke burgers at 225°F?
Smoked burgers take about 60-90 minutes at 225°F. Keep an eye on the internal temperature to achieve the best smoked burger every time.
Do you flip burgers when smoking?
No need to flip the patties! The indirect heat from the smoker ensures they cook evenly without the need to flip, which helps retain moisture.
How do I know when my burgers are done?
Use a meat thermometer to check the internal temperature. For rare burgers, aim for 125°F; medium-rare, 135°F; and for well-done burgers, 160°F.
Expert Tips From Dad
- Prep Time Matters: Let the patties rest at room temperature for about 15 minutes before smoking. This extra time ensures they cook evenly.
- Cheese Melt Tip: Place the cheese slices on the patties in the final minutes of cooking for the perfect melt.
- Homemade Burgers Benefit from Simplicity: Keep the seasoning simple to let the smoke and meat shine. Too many spices or brown sugar can overwhelm the natural flavors.
- Airtight Storage for Leftovers: Store leftover patties in an airtight container for up to 3 days. They retain their smoky flavor even when reheated.
A Few Options to Customize Your Smoked Burger Recipe
One of the best things about smoking burgers is the flexibility to play with different types of wood. While mesquite and hickory offer strong flavors, combining woods can elevate your burgers to the next level. For instance, pairing applewood with hickory creates a blend that’s both smoky and slightly sweet, making it perfect for smoked brisket or burgers.
Another great option is pecan wood. It provides a mellow and nutty flavor that enhances the juicier burger texture without overwhelming it. For those looking to experiment further, try adding herbs like rosemary or thyme directly to the smoker for an aromatic twist.
Advanced Searing Tips
If you’re aiming for the perfect burger, mastering the sear is crucial. After the smoke has infused the beef patties, giving them a final quick sear over high heat not only creates crispy edges but also locks in all the juices. This chemical reaction, known as the Maillard reaction, occurs when proteins and sugars in the meat break down at high temperatures, producing a savory, caramelized crust. This step brings out that unmistakable burger flavor while keeping the inside tender and moist.
Best Pairings with Burgers
These delicious smoked burgers pair wonderfully with a cold double IPA or a bold Australian Shiraz. As for sides, sweet potato fries, or while the smoker is out, try my smoked macaroni and cheese recipe. It’s so good! You can even make grilled corn on the cob are great accompaniments that balance the rich, smoky flavor of the beef.
If you’re planning a backyard BBQ or simply looking for some of my favorite recipes to enjoy during the summer, like my famous homemade hamburger helper, this smoked burger recipe is one of the best things you can make. The rich flavor, crispy exterior, and juicy center make it an instant hit for the entire family. In the mood for something a bit more Italian? Consider my recipe for Spaghetti sauce with fresh tomatoes. Both of these dishes are perfect in the summer too.
By following these steps, you’ll be able to create the best burgers with a unique smoky twist.
The Best Smoked Burger Recipe My Dad Taught Me
Equipment
- 1 smoker
Ingredients
- 2 pds 80/20 Ground Beef I prefer to use 80/20 fat ratio for a juicy finish
- 4 slides Cheddar Cheese A thick cheese slice is perfect for adding a creamy, sharp contrast
- 2 tbsp A thick cheese slice is perfect for adding a creamy, sharp contrast For a kick
- 1 tbsp black pepper
- 4 Hamburger Buns
- 1 head Lettuce
- 1 whole Avocado pitted and sliced
- 4 slices Bacon
Instructions
Step 1: Preheat Your Smoker or Grill
- For the best results, preheat your smoker (or grill) to 225°F
- I love using a Traeger smoker for its consistency, but a standard gas or charcoal grill works just as well. Just use indirect heat and add some mesquite wood chips for that signature smoky flavor
Step 2: Prepare the Beef Patties
- In a large bowl, mix ground beef, ideally with a high fat content—I like 80/20. Blend the beef with Worcestershire sauce, black pepper, garlic powder, and paprika.
- Gently form the mixture into equal portions, shaping each into a patty. Cover the patties with plastic wrap and let them sit at room temperature for about 15 minutes, ensuring even cooking.
Step 3: Smoke the Patties
- Place the patties on the grill grate, ensuring space between each one for the smoke to circulate.
- Let them cook at a lower temperature for 60-90 minutes, depending on the patties' thickness. Check the internal temperature with a thermometer to ensure it reaches your desired doneness. For medium, aim for 145°F, but it’s all about personal preference.
Step 4: Add Cheese & Sear
- When the patties are about 10°F away from their final temperature, place a slice of cheddar cheese on top of each. Let it melt slowly while the burgers finish cooking. If you want extra char and crispy edges, quickly sear on the grill over high heat for about 1-2 minutes per side.
Step 5: Assemble Your Burgers
- Load your hamburger buns with the smoky beef patties, melted cheese, and your favorite condiments. I love adding BBQ sauce, bacon, lettuce, and avocado
