Smoked Burgers: How to cook & how long to cook burgers on the smoker, creating a JUICY, flavorful burger with salt & pepper and natural smoke flavor!
I’ll be honest… I DESPISED making hamburgers for the longest time. They were dry, lacked flavor, and made a huge mess in the kitchen…until I started making hamburgers in the oven. That was the day my life was changed and since then, it has changed the lives of so many other hamburger lovers out there too:
“Made burgers this way the last 2 nights. I will be making burgers this way from now on! They came out great!”– Cammy
So once I had my Oven Baked Hamburger skill down, I knew it was time to branch out and try my hand at smoking burgers too.
And let me tell ya… talk about a burger with a flavor punch. That natural “smoke” flavor, combined with an easy salt & pepper seasoning… it’s a winner.
More Hamburger Recipes You’ll Love:
- Air Fryer Burgers
- Electric Skillet Burgers
- Baked Turkey Burgers
- Blue Cheese Burgers
- Spicy Guacamole Black Bean Burger
- Elk Burgers
“Can You Smoke Burgers?”
I wondered the same thing. Short answer… yes. Long answer, keep reading:
We’ve been on a kick lately using our smoker so when my meal planner had “cheeseburgers” on it the other day, I wanted to shake things up a bit and throw these bad boys on the smoker to see how they did.
We had friends coming over so I was a little nervous but when they bit in to them and said they were juicy, flavorful, and “really good”… I knew we were on to something.
So I made them again the next day and had one and I have to say I was pleasantly surprised too. Now, they’re on our weekly meal plan rotation!
How Long to Smoke Burgers
Considering we have been smoking a LOT of different meats at 225°, I wanted to keep this recipe the same because the results of low and slow have been phenomenal… and this one is no different.
225° for One Hour
We found that smoking the burgers (we did about 3-4 burgers per pound if that helps you determine thickness) for one hour was PERFECT. Now, the time can vary depending on how DONE you want your burger but for us, this was “done” and no longer had blood running through it.
HOWEVER, if you don’t have a lot of experience with smoking foods, keep in mind that the middles may still resemble a pink color even if it’s fully cooked.
“What Should the Internal Temperature of a Hamburger Be?”
If you want to get technical, you can take the internal temperature of your burgers and stop the cooking process when you’re comfortable with the temp. The USDA recommends the internal temp of a hamburger reach 160°.
What Kind of Pellets to Use for Smoked Burgers
We love experimenting with different pellets (or chips) for our smoker but we’ve found that hickory is always a winner for burgers. But feel free to switch things up!
How to Smoke Burgers
Patty out burgers to desired thickness. For 1 lb. of ground beef I usually make 3 thick burgers but sometimes stretch it to 4.
For the photos that you see, I used 2 lbs. of ground beef and it made 7 burgers.
How to Season Hamburgers
Salt and Pepper. Sure, I’ve tried all of the favorites… Montreal Steak Seasoning, garlic salt, onion powder… you name it. But I’m telling ya… there is something about just using salt and pepper, allowing the flavor of the meat (and smoke flavor in this case) to really shine through.
However, feel free to use your favorite seasoning for these too.
I just sprinkle kosher salt and cracked peppercorn medley on the tops of mine. Use these as desired. I typically free hand it… but if you’re looking for some guidance I’d say it’s safe to say at least a teaspoon of KOSHER (maybe less for regular table salt), and a 1/2 tsp of cracked peppercorn medley (or ground black pepper).
Cook on preheated smoker at 225° for one hour, or until your desired “doneness”. No flipping needed!
If you want to make cheeseburgers, simply lay a slice of cheese on the burgers after the cook-time and let it rest (with the smoker turned off and the lid closed) for a few more minutes, just until the cheese has melted.
Remove from the smoker and they’re ready to eat!
Dimple in the Middle – Trap Juices
A little trick I learned from the Pioneer Woman a long time ago was to press a little dimple in to the middle of a burger when you’re pattying them out. This helps traps the juices so they don’t run out and go to waste.
You can see in the photo below that this one did the job!
For this recipe, I kept the toppings pretty simple and just used what we had on hand: Cheese, tomato and pickles.
But if you want to get in to a heck of a lot of fun… make sure you check out the topping ideas that I shared in “Burger Bar Ideas” post.
- 1 lb. ground beef
- salt as desired – see blog post for tips
- pepper as desired – see blog post for tips
- sliced cheese if desired
- Preheat smoker to 225°
- Patty out burgers – with one pound, sometimes I make 3 thicker burgers and sometimes I make 4 thinner. Either way, the cook time will be the same.
- Salt and pepper the tops of your burgers. You can salt/pepper as desired. See blog post for tips on what type of salt/pepper and how much depending on type.
- Place the burgers on the smoker racks (directly, no pan needed) and cook for one hour or until the desired doneness. (USDA recommnends the internal temperature of burgers should be 160°.) NOTE: No need to flip the burgers.
Love this Easy Recipe?
Then you’ll LOVE these top favorite easy main dish recipes here on the blog:
Pin the Image Below to Remember it for Later:
To remember how to make it again, just click the image so you can pin it to your favorite Pinterest board…