Lyndsey You have to try these amazingly easy and delicious smoked burgers for your next dinner or cookout. They are simple to put together, and the taste is great! These would go well with any toppings.
Who doesn’t love a good burger right?!? I personally, also love practically anything I have put in my smoker. So why not put the two together for some amazing smoked burgers. This is the best smoked burger recipe because it’s so straight forward and easy. You can really pair the flavors with any topping, and it would be great!
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Ingredients
- Ground Beef
- Weber Gourmet Burger Seasoning (you can just use salt and pepper as well, but I love this seasoning!)
- Your favorite buns (we use brioche buns)
- Your favorite toppings
- Toppings we used:
- Fried eggs (hard yolk)
- Fresh Gourmet Crispy Onions
- Kinders Dipping Sauce
- Provolone cheese
- Candied Bacon: Recipe Here
- Famous Dave’s Sweet and Spicy Pickles
How To Make This Smoked Burgers Recipe
Prepping The Patties
First, you will want to select the right ground beef. For this recipe it’s best if you use 80/20, this will give you the juiciest burgers!
Divide your ground beef into about 1/3 lb patties. You can do them smaller or larger, but you would want to vary your cooking time based on the changes made.
Once your beef is divided, take the burger seasoning and sprinkle it over the top and bottom of your sections. You will want to get a nice even coating on it, probably about 1/4 tsp on each side, or a little more depending on your preference.
Smoking The Burgers
I smoked my burgers on a pellet smoker. Using a pellet smoker, or any other kind of smoker, shouldn’t be much of a difference. Some smokers burn a little hotter, but that can even vary by brand. For this reason, it’s so important to use a meat thermometer when smoking anything.
When you are smoking your burgers, you want to keep your smoker as close to 225°F as possible.
Once the burgers are on the smoker, it will take anywhere between 60 – 80 minutes for the proper temperature to be reached. In this smoked burger recipe, you are going to be pasteurizing your ground beef instead of bringing it up to the regular beef temperature.
Pasteurizing is the process of holding a steady heat long enough to kill of bacteria. This is how you will get juicy smoked burgers without risking bacteria still being present. In order to pasteurize your burgers, they will need to reach an internal temperature of 140°F, and hold at that temperature for at least 12 minutes. You don’t want to go any lower than this temperature for your burgers!
This is a completely optional step, but we added our cheese once our burgers reached 140°F, and allowed the cheese to smoke for the remaining 12 minutes. This allowed our cheese to absorb some of that delicious smoke flavor!
Putting It All Together
Once your burgers are done smoking, you will want to serve them right away. They will be at the perfect temperature! While our burgers were smoking, we prepped all of our toppings so we could throw everything together easily. I highly suggest toasting your buns for your burgers. I have a great tip for the perfect toasted buns!
Use a large pan and melt 1 TBSP butter in the pan on medium-low heat. Once the butter is melted, add the buns into the butter and allow them to toast for 2-3 minutes, or until they are nice and lightly browned. This is my favorite bun toasting method!
Once your burgers are all assembled, it’s time to enjoy these amazing smoked burgers! Check out the recipe below for the full steps and measurements.
Please let me know if you have any questions or suggestions in the comments below!
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Easy and Delicious Smoked Burger Recipe
Equipment
- Smoker
- Meat Thermometer
Ingredients
- 1 lb Ground Beef split into 1/3 lb patties (use more than 1lb if needing more than 3 burgers)
- 1.5 tsp Weber Gourmet Burger Seasoning seasoned to taste (you can add more or less)
Instructions
- Pre-heat your smoker to 225°F.
- Divide your ground beef into 1/3lb sections.
- Season the top and bottom of your sections to taste with the burger seasoning. We used about 1/4 tsp on each side.
- Form each section into a patty, just a little larger than your bun.
- Once your smoker is up to temp, add the beef patties to your smoker. Small temperature differences can make a difference, so try to keep them at even heat placements if your smoker has "hot spots".
- Allow the burgers to smoke for about 60 – 80 minutes (time can vary based on smoker brand and type due to heat differences). The internal temperature of your burgers should be 140°F.
- Once the burgers reach 140°F, allow them to cook for 12 more minutes, holding the 140°F temperature. This will pasteurize the burgers, killing off any bacteria from the meat. (This is a great time to add your cheese if you are using it, it will allow the cheese to slightly smoke as well).
- Remove your burgers after 12 minutes. Assemble with your desired toppings and serve immediately. (Topping suggestions and items we used are listed in the post above!)
Smoked burgers sound delicious, especially if you smoke the cheese at the end as well. I’m hungry now!
#MMBC
I hope you try out the recipe, it’s super good!
I can almost smell them! 🙂 They look amazing. Pinning. Visiting from Love Your Creativity.
Thanks for pinning! I hope you try them and love them just like we did. 🙂
Yum! This sounds absolutely phenomenal. Thanks for linking up on the SSPS, hope to see you again next week.
I most definitely will, thank you for hosting!
Sounds like a dream, you made me hugry 🙂
These sound so delicious!
Thank you!
I love a burger that is full of flavour and surprises with different toppings. Thanks for linking up with #pocolo
I love a burger with interesting toppings too. Next I want to try and make a hatch chili aioli. I am super excited to try it out. 🙂
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