Smoked Burgers – Fire up the smoker to make some epic burgers! They are super juicy, tons of flavor and you will never go back to your regular burgers again!
When summer hits burgers make a regular appearance on our menu. Sometimes it is grilled Classic Hamburgers, but other times I use the smoker and make these over the top delicious hamburgers! They are seriously something special without much extra work!
The really nice thing about smoking hamburgers is you can use whatever recipe or meat you want. If you really like turkey burgers, then use them! If you have premade burgers from the store, no problem! You use the same technique no matter what. So you can do a variety and everyone will be happy.
How To Smoke Burgers
- Preheat the smoker to 250º F. I like to go just a little bit hotter so the burgers get a little bit of char on the outside as they cook.
- Mix together the burgers. I use a simple mix of ground beef, salt, pepper and a little Worcestershire sauce. Mix until everything is combined, but don’t overwork the meat.
- Divide them into equal size balls of meat, and then shape them into patties.
- Place the patties on the smoker and cook for 45-60 minutes, until the meat reaches 160ºF.
- If you want to have melted cheese on top, place slices on after the meat is cooked. Then close the lid and cook for 1-2 more minutes until the cheese is melted.
How Long Does It Take To Smoke Burgers
Burgers take about 60 minutes to cook at 225-250º F. You really want to go by internal temperature of the meat, because smoking the meat gives it a pink color, so you won’t think they are done when they are. You want the meat to reach 160º before removing from the smoker.
I use the Thermapen Mk4 to check the temperature of the meat throughout the cooking process. It is the most accurate thermometer I have found and have been using it for years!
- Hamburgers are best when you use meat that has fat in it. Especially when smoking and it is over the heat for a long period of time, I like to use 80/20 ground beef. But 85/15 works well do. I don’t like to go any leaner than that or the meat does dry out and your burgers will be tough.
- There is no need to flip the burgers when you are making them on the smoker. They will get smoke flavor and heat all around, so just let them cook for about 45 minutes and then check the temperature to see how they are, no need to flip.
- This is the time you can break out the strong wood for smoking. Beef can absorb the flavor well, so mesquite or hickory are my favorite to use for these burgers.
- When you are smoking hamburgers, you really need to go by temperature and not color. Smoking the meat gives it a pink-ish color on the outside, so it may not look done. Use a thermometer and once the meat reaches 160º it is done.
What To Serve With Smoked Hamburgers
These smoked hamburgers will become a huge hit this summer! I like to serve with a variety of toppings, so everyone can make their own. Cheese, mayo, ketchup, mustard, tomatoes, onions, avocado….you name it!
More Recipes For Your Smoker
- Smoked Beer Can Chicken
- Smoked Chicken Legs
- Smoked Queso
- Smoked Chuck Roast
- Smoked Chicken Wings
- Smoked Tri Tip
- Smoked Pork Belly
- 1 1/2 pounds ground chuck (80/20 ground beef)
- 1 Tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 4 hamburger buns
- 4 slices cheese (optional)
- Preheat smoker to 250º F.
- In a large bowl mix together ground beef, Worcestershire sauce, salt and pepper until everything is combined, do not over work.
- Divide the meat into 4 equal balls. Shape into patties.
- Place on the smoker and cook for 45-60 minutes, until the internal temperature of the meat is 160º F.
- Remove and serve immediately.
If you want to melt cheese on top, place slices of cheese on burgers once they are cooked. Close the lid and cook for 2 minutes.
Amount Per Serving Calories 595Total Fat 31gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 15gCholesterol 151mgSodium 1005mgCarbohydrates 24gFiber 1gSugar 4gProtein 50g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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