Smoked burgers are what happens when classic backyard grilling meets slow, swaggering smoke. They’re rich, deeply savory, and impossibly juicy with that craveable kiss of wood. You don’t need to be a pitmaster to pull this off, either—just a smoker or grill and a little patience.
These burgers work great for weeknight dinners, weekend cookouts, or game day spreads. Once you taste the smoky crust and tender center, regular grilled patties might feel a bit… tame.
What Makes This Recipe So Good
- Big, layered flavor: Slow smoke builds a deep savory profile you can’t get from high heat alone.
- Juicy every time: Lower temperatures mean less moisture loss and a tender bite.
- Simple technique: Minimal ingredients, no complicated steps—just good beef, good smoke, and a steady temperature.
- Customizable: Change the wood, toppings, and seasonings to fit your mood.
- Great for a crowd: Cook multiple patties at once and finish with a quick sear for that perfect crust.
What You’ll Need
- Ground beef: 80/20 blend is ideal for juicy burgers.
- Salt and black pepper: Simple seasoning that lets the smoke shine.
- Garlic powder and onion powder: Optional, but adds a savory boost.
- Buns: Potato or brioche buns toast well and hold up to the juices.
- Cheese: American, cheddar, provolone, or pepper jack melt beautifully.
- Toppings: Lettuce, tomato, pickles, thin-sliced red onion, jalapeños, or crispy bacon.
- Condiments: Mayo, ketchup, mustard, smoky BBQ sauce, or a spicy aioli.
- Wood for smoking: Hickory, oak, apple, or cherry. Choose mild fruit woods for a lighter touch.
- Oil or butter: For toasting the buns.
- Optional seasoning blends: Steak seasoning, smoked paprika, or a BBQ rub (go light).
How to Make It
- Preheat your smoker: Set it to 225–250°F.
Add your wood of choice. Hickory and oak bring bold smoke, while apple and cherry are sweeter and milder.
- Form the patties: Gently shape 6–8 oz portions into 3/4-inch thick patties. Press a small dimple in the center to prevent doming.
Don’t overwork the meat.
- Season simply: Sprinkle both sides with kosher salt and coarse black pepper. Add a light dusting of garlic and onion powder if you like. Keep it balanced so the smoke stays in the spotlight.
- Smoke low and slow: Place the patties on the grates.
Close the lid and smoke until the internal temp reaches 120–125°F for medium-rare or 130–135°F for medium. This usually takes 45–60 minutes, depending on patty thickness and smoker consistency.
- Optional sear: For a crust, preheat a cast-iron skillet or hot grill zone. Sear the smoked patties 45–60 seconds per side to build color and texture.
This step is short but powerful.
- Add cheese: During the last minute of the sear (or in the smoker), top with cheese and let it melt. A lid or foil tent helps.
- Toast the buns: Lightly butter or oil the cut sides. Toast until golden.
This adds crunch and protects against sogginess.
- Rest briefly: Let the burgers sit for 3–5 minutes. Juices settle, and the cheese finishes melting.
- Build and serve: Spread condiments on the buns, stack your toppings, and crown with the smoked patty. Serve with chips, fries, or a crisp slaw.
How to Store
- Fridge: Cool patties to room temperature, then store in an airtight container for up to 3 days.
Keep buns and toppings separate.
- Freezer: Wrap patties individually in foil or freezer paper, then seal in a freezer bag. Freeze up to 2 months.
- Reheat: Warm gently in a 300°F oven or covered skillet until heated through. Avoid microwaving if possible—it can toughen the meat.
- Make-ahead tip: Form and season raw patties, then refrigerate up to 24 hours before smoking.
This helps them firm up and hold shape.
Benefits of This Recipe
- Hands-off cooking: Most of the process is waiting while the smoker does the work.
- Consistent results: Lower temps mean fewer flare-ups and less guesswork.
- Better texture: The slow rise in temperature keeps the burgers tender and juicy.
- Flexible timing: Smoking gives you a wider window before searing, which reduces stress when serving guests.
- Impressive flavor: The aroma alone feels special, and the taste matches it.
What Not to Do
- Don’t overwork the meat: Overmixing makes burgers dense. Handle gently.
- Don’t cook too hot: Smoking above 275°F dries out the patties and reduces smoke uptake.
- Don’t skip the dimple: Without it, patties can puff and lose shape.
- Don’t oversmoke: Strong woods or too much time can turn bitter. Aim for clean, thin blue smoke.
- Don’t rely on guesswork: Use a thermometer.
Pull at your preferred temp rather than cooking by time alone.
Variations You Can Try
- Smoked cheddar and bacon: Add crispy bacon and sharp cheddar with a smear of BBQ sauce.
- Southwest style: Season with chili powder and cumin, top with pepper jack, avocado, and pickled jalapeños.
- Mushroom and Swiss: Sauté mushrooms in butter and garlic, then pile onto the burger with Swiss.
- Pimento cheese burger: Melt a spoonful of pimento cheese on top for creamy, smoky richness.
- Smash-sear finish: After smoking, smash the patty briefly on a ripping-hot skillet for extra crust.
- Turkey or bison: Use leaner meats and watch temps closely. Add a bit of oil or grated onion for moisture.
- Stuffed burgers: Tuck cheese or sautéed onions inside the patty before smoking for a melty center.
FAQ
What’s the best wood for smoked burgers?
Fruit woods like apple and cherry deliver a gentle sweetness that complements beef without overpowering it. Hickory and oak are stronger and great if you love bold smoke.
Mix woods for a balanced profile.
How long do smoked burgers take?
At 225–250°F, plan for 45–60 minutes to reach medium, plus a quick sear if you want a crust. Time varies with patty size and smoker performance, so rely on an instant-read thermometer.
What internal temperature should I aim for?
For medium-rare, target 130–135°F; for medium, 140–145°F. If using ground beef of unknown grind or store-bought mixes, consider cooking to 160°F for safety.
Always decide based on your comfort level and local guidelines.
Do I need to sear after smoking?
You don’t have to, but a 45–60 second sear per side adds great texture and color. If you like a soft, purely smoked bite, skip it. If you want that classic burger crust, sear.
Can I make smoked burgers on a regular grill?
Yes.
Set your grill for indirect heat at 225–250°F and add a smoker box or foil packet of wood chips. Keep the lid closed and vents adjusted for steady airflow.
How do I keep the patties from falling apart?
Use an 80/20 beef blend, handle the meat gently, and chill formed patties for 20–30 minutes before smoking. The small center dimple also helps them hold shape.
What’s the best cheese for melting?
American is classic and ultra-melty.
Cheddar, provolone, Swiss, and pepper jack also work well. Add it during the last minute of cooking and cover to trap heat.
Should I season the meat ahead of time?
Salt just before smoking if you want a looser, tender texture. If seasoning more than 30 minutes ahead, keep it light—salt can tighten the proteins over time.
In Conclusion
Smoked burgers deliver everything you love about a juicy burger with a smoky twist that feels special but stays simple.
With good beef, steady heat, and a little patience, you’ll get big flavor and a tender bite every time. Keep the seasoning straightforward, watch the temps, and finish with a quick sear if you want that perfect crust. Serve with toasted buns, your favorite toppings, and something cold to drink.
It’s the kind of meal that brings people to the table fast and keeps them talking after.