Smoked Burgers Recipe
When warmer weather comes calling, you need to whip up a batch of these super easy smoked burgers, piled high with your favorite toppings! This recipe makes for some ultra juicy burgers with the perfect smoky flavor that will be the highlight of your summer barbecue parties.
How to Make the Best Smoked Burgers
Nothing says summer quite like smoked burgers fresh off the grill. These smoked burgers deliver that perfect balance of smoky flavor and juicy tenderness that makes backyard barbecues memorable. With minimal hands-on time and maximum flavor, this recipe proves that some of the best meals are the simplest ones.
The key to ultra-juicy burgers is using ground beef with the right fat-to-lean ratio and letting the smoker work its magic at a low temperature. By smoking at 225 degrees, you’re infusing every bite with that distinctive smokiness while keeping the meat incredibly moist. The indentation in the center of each patty prevents bulging during cooking and ensures even, consistent results.
These smoked burgers are incredibly versatile—load them up with your favorite toppings and enjoy a restaurant-quality meal that you made at home. Perfect for summer gatherings, weeknight dinners, or whenever you want to impress guests with your grilling skills.
Smoked Burgers
When warmer weather comes calling, you need to whip up a batch of these super easy smoked burgers, piled high with your favorite toppings! This recipe makes for some ultra juicy burgers with the perfect smoky flavor that will be the highlight of your summer barbecue parties.
Ingredients
Burger Patties
Assembly
Instructions
Prepare and Season
- Prepare the smoker with a water pan and set it to 225 degrees with mesquite or hickory wood pellets or chips.
- Divide the ground beef into four evenly sized balls of meat (8 ounces each) and form into patties. The patties should be about ½-inch thick and just slightly larger than your serving buns.
- Press your thumb in the middle of the patties to make an indention.
- Stir together the salt, black pepper, garlic powder, onion powder and smoked paprika. Sprinkle the burgers on both sides with the spice mix.
Smoke
- Place the patties on the smoker and close the lid. Smoke until the meat reaches about 10 degrees under the final desired internal temperature. (For this stage, that's about 115 degrees for rare, 125 degrees for medium rare, 135 degrees for medium, 145 degrees for medium-well and 150 degrees for well.)
- Add a slice of your favorite cheese. Continue smoking until the burgers reach your desired internal temperature. (For this final stage, that's about 125 degrees for rare, 135 degrees for medium rare, 145 degrees for medium, 155 degrees for medium-well and 160 degrees for well.)
- Judge by internal temperature, not appearance, because the smoking process causes a chemical reaction that turns the meat pink even for well done.
- Remove the burgers from the smoker and let rest for five minutes. Add them to the burger buns with your favorite toppings. Enjoy!
Notes
- The smoking process causes a chemical reaction that turns the meat pink, so use an internal thermometer to judge doneness, not appearance.
- Use mesquite or hickory wood pellets or chips for the best smoky flavor.
- Resting the burgers for five minutes after smoking helps keep them juicy.