The Ultimate Guide to Perfectly Smoked Burgers: Juicy, Flavorful, and Easy

These smoked burgers are incredibly juicy, boast a fantastic smoky flavor, and achieve that perfect charred crust, all while being surprisingly easy to make with just a few key ingredients. If you’re on the hunt for the best burger experience, whether for a backyard BBQ or a casual weeknight meal, these masterfully smoked burgers are an absolute must-try. Prepare to elevate your burger game!

If you’ve never experienced the culinary delight of a smoked hamburger, then you’ve truly been missing out on one of summer’s most incredible flavors. Smoking hamburgers imparts a unique, deep smoky taste that beautifully reflects the type of wood used in your smoker. Once you try this method, you might find yourself saying goodbye to traditional pan-fried or even standard grilled burgers forever. The distinct aroma and rich flavor profile of a slow-smoked burger are simply incomparable.

Why Choose Smoked Burgers? The Secret to Unrivaled Flavor and Juiciness

You might be thinking, “Why go through the trouble of smoking burgers? Isn’t it a lot of extra work?” And my answer is a resounding, “Absolutely not!” In fact, in many ways, it’s actually *less* hands-on work than grilling. Once those perfectly formed patties are in the smoker, you simply let the magic happen. The smoker does all the heavy lifting, slowly infusing your burgers with incredible flavor while you relax and enjoy the process.

While smoking burgers does take a bit more time than quick grilling, the beauty lies in the low-and-slow cooking process. This extended cooking time at lower temperatures is precisely what allows the rich, aromatic flavors of the wood smoke to penetrate deep into the meat, creating a burger that’s moist, tender, and bursting with a complex taste you can’t achieve any other way. It’s the best way to achieve a truly juicy burger every single time, ensuring a memorable meal that will impress everyone.

So, get those burger patties on the smoker, perhaps unwind with a refreshing pineapple margarita, or even take a peaceful cat nap in the shade. Before you know it, you’ll be enjoying the juiciest, most flavorful, and perfectly charred smoked burger you’ve ever tasted. It’s an experience that transforms a simple burger into a gourmet meal, making it ideal for entertaining guests or simply treating yourself.

Essential Ingredients for Your Perfect Smoked Burgers

Crafting the best smoked burgers starts with selecting quality ingredients. Here’s what you’ll need for this incredibly simple yet flavorful recipe:

80/20 Ground Beef: This ratio of 80% lean meat to 20% fat is crucial for achieving maximum juiciness and flavor in your smoked burgers. The fat renders slowly during the smoking process, keeping the patties incredibly moist and adding to the rich taste. Avoid leaner ground beef for this recipe, as it can result in dry, less flavorful burgers that don’t live up to the smoked burger standard.
Salt and Pepper or Quality Beef Seasoning: A simple sprinkle of coarse salt and freshly ground black pepper is often all you need to enhance the beef’s natural flavor. Alternatively, a good quality beef seasoning blend can add an extra layer of complexity. Remember to season just before smoking to prevent drawing moisture out of the meat, preserving its succulence.
Cheese: Classic American cheese, sharp cheddar, provolone, or Swiss are all excellent choices. They melt beautifully, adding a creamy, savory element to your burger. Add it during the final sear for that perfect gooey finish that pulls everything together.
Hamburger Buns: Choose sturdy, fresh hamburger buns that can hold up to a juicy smoked burger and all your favorite toppings without becoming soggy. Brioche buns offer a rich, slightly sweet contrast, while classic sesame seed buns are always a crowd-pleaser and provide a familiar texture.
Your Favorite Toppings: This is where you can truly personalize your smoked burger! From traditional lettuce, tomato, onion, and pickles to more adventurous options like sautéed mushrooms, caramelized onions, crispy bacon, or a zesty BBQ sauce. Don’t be afraid to get creative and pile on your favorites!

Mastering the Art of Smoking Burgers: A Step-by-Step Guide

Smoking burgers is a straightforward process, but following these steps will ensure you achieve perfectly juicy and flavorful results every time. These instructions cover everything from preparation to the final, delicious sear.

Prepare Your Smoker: Begin by preheating your smoker to a consistent temperature of 225 °F (107 °C). For optimal flavor, use good quality wood chips or chunks (like hickory or mesquite) that have been soaked in water for at least an hour and then drained. This helps them produce a steady, clean smoke rather than burning too quickly, ensuring maximum flavor infusion.
Form the Patties with Care: Gently form your 80/20 ground beef into patties that are approximately 1 to 1 ½ inches thick and about an inch wider than your hamburger buns. This extra width accounts for shrinkage during cooking, ensuring a bun-filling burger. Avoid overworking the meat, as this can compact it and make the burgers tough and dry.
Season Just Before Smoking: Lightly season both sides of your patties with salt and pepper or your preferred beef seasoning. It’s important to do this right before they go into the smoker, not when you’re initially forming them, as early seasoning can draw out moisture and dry out the meat, compromising juiciness.
Create a Thumbprint: Using your thumb, gently press a shallow indentation into the center of each patty. This simple trick prevents the burgers from puffing up into a dome shape or resembling a meatball during cooking, helping them retain a flat, ideal burger shape that fits perfectly on a bun.
Smoke for Flavor Infusion: Carefully place the seasoned, thumb-printed patties directly on the smoker grate. Ensure there’s enough space between each patty for even smoke circulation. Close the lid and let them smoke at 225 °F (107 °C) for about 1 hour. During this initial smoking phase, resist the urge to constantly open the lid or flip the burgers. Let the low heat and rich smoke do their work undisturbed.
Achieve the Perfect Sear (Reverse Sear Method): Once the burgers reach an internal temperature of about 135 °F (58 °C) – always check with an instant-read thermometer – it’s time to get that beautiful char. Increase your smoker’s temperature (or transfer to a hot grill) to 400 °F (205 °C). Sear the patties over direct, high heat for 1-2 minutes per side. This rapid high-heat cooking creates a delicious, crispy crust while locking in the juices.
Melt the Cheese and Serve: Immediately after flipping the burgers for the sear, place a slice of your favorite cheese on top of each patty. Allow it to melt beautifully during the final minute or two of searing. Once your burgers reach a final internal temperature of 160 °F (71 °C) for medium-well, they are ready to be removed. Serve them hot on toasted buns with all your favorite toppings for an unforgettable meal!

Expert Tips for the Best Smoked Burgers

To ensure your smoked burgers are consistently perfect, keep these valuable tips in mind:

Don’t Be Alarmed by Pink! Smoking meat, especially beef, often causes it to develop a “smoke ring” – a reddish or pinkish hue just beneath the surface. This color is a natural result of the smoking process and is not an indication that your burgers are undercooked. Rather, it’s a desirable sign of a perfectly smoked burger. Always rely on an internal meat thermometer to ensure doneness, aiming for 160 °F (71 °C) for a safe and delicious medium-well burger.
Embrace the Fat Content: For the ultimate flavor and juiciness, always opt for 80/20 ground beef. The 20% fat content is essential for a succulent burger, as it renders during smoking, keeping the patty moist and rich. If you choose leaner ground beef, you’ll compromise on both the rich taste and the incredible moisture that makes smoked burgers so special.
Hands Off the Patties! Once your burgers are on the smoker, resist the urge to press down on them with a spatula. Pressing out the fats and juices will lead to dry, less flavorful burgers. Simply leave those patties alone and let the smoker work its magic. No worries, no fretting – just nicely smoked, amazing flavor without unnecessary effort.
No Flipping Necessary (Until the Sear): During the main smoking phase at low temperature, there’s no need to flip the burgers. The indirect heat and circulating smoke will cook them evenly from all sides. Only flip them once during the reverse sear process to achieve a crust on both sides and perfectly melt the cheese.
Perfect Searing Technique: For that exceptional sear and a crunchy outside, wait until your burgers reach an internal temperature of 135 °F (58 °C). Then, crank up the heat to 400 °F (205 °C) and sear the patties over direct heat for just 1-2 minutes per side. This rapid high-heat cooking creates a beautiful, caramelized crust without overcooking the interior.
Cheese Timing is Key: Add your cheese slices right after you flip the burgers during the searing process. This allows the cheese to melt perfectly, becoming warm and gooey just as the burger finishes cooking. Consider serving with some Cheese Curds or a refreshing Old Fashioned Cucumber Salad for a complete meal!
Spice It Up: For a delightful kick, add some whole jalapeños directly to the smoker alongside your burgers. Let them smoke and even char slightly during the sear. Afterward, slice them and use them as a spicy, smoky topping for an unforgettable burger experience.
Rest Your Burgers: After removing the burgers from the heat, let them rest for 5-10 minutes. This allows the juices to redistribute throughout the patty, resulting in an even more tender and flavorful burger.

Choosing the Best Wood for Smoking Burgers

The type of wood you choose for smoking significantly impacts the final flavor of your burgers. Experimentation is key to finding your signature blend!

Hickory: A classic choice for smoking, hickory offers a strong, bacon-like flavor that is hearty without being overly aggressive. It pairs beautifully with beef and is an excellent all-around wood for burgers, providing a familiar and satisfying smoke profile.
Mesquite: Known for its robust and earthy flavor, mesquite is a popular rival to hickory for smoking meats. It imparts a deep, distinctive taste that can stand up to bold seasonings and spicy BBQ flavors. Use it if you prefer a more intense smoky profile that truly announces its presence.
Oak: A versatile and medium-strength wood, oak provides a subtle, balanced smoke flavor that complements beef wonderfully. It’s a great choice if you’re looking for a less intense smoke than mesquite or hickory, but still want that authentic, rich smoked taste. Oak is a reliable option for beginners and seasoned smokers alike.
Fruit Woods (Apple, Cherry): For a milder, slightly sweeter smoke profile, consider fruit woods like apple or cherry. These add a delicate sweetness that can be particularly appealing if you’re serving your burgers with lighter toppings or a sweeter BBQ sauce. They also produce a beautiful, reddish color on the meat, enhancing its visual appeal.
Blends: Don’t be afraid to experiment with mixing different wood types! A blend of oak and cherry, or hickory and apple, can create a unique, personalized smoke flavor that’s perfect for your palate. This allows you to fine-tune the intensity and sweetness of the smoke.

Whether you’re using wood chips, chunks, or pellets, remember that the goal is consistent, clean smoke. If using wood chips, be sure to soak them in water for about an hour before adding them to your smoker. This helps them smolder slowly and produce more smoke rather than quickly burning up. Simply drain off the excess water and begin smoking, enjoying the delightful aroma as it permeates your burgers!

Detailed Guide to Forming Perfect Burger Patties

The way you form your burger patties can significantly affect the final outcome of your smoked burgers. Follow these tips for consistently great results, ensuring juicy, evenly cooked patties every time:

Start with Quality Ground Beef: As mentioned, 80/20 ground beef is ideal due to its fat content, which ensures moisture and flavor. For four burgers, about 1 ¼ pounds (570 grams) is a good starting point, yielding substantial patties.
Avoid Overworking the Meat: When handling ground beef, less is more. Overworking the meat can compact it too much, breaking down the proteins and leading to tough, dense burgers. Gently form the meat into a loose ball first, then flatten it.
Size Matters: Aim for patties that are about 1 inch to 1 ½ inches thick. Crucially, make them about 1 inch wider in diameter than your hamburger buns. This accounts for the natural shrinkage that occurs during cooking, ensuring your burger fills the bun perfectly from edge to edge.
The Essential Thumbprint: This is a key step to preventing your burgers from turning into undesirable shapes! With your thumb (or the back of a spoon), press a shallow indentation (about ½ inch deep) into the center of each patty. This prevents the burgers from puffing up in the middle as they cook, helping them stay flat and even for optimal topping distribution.
Season at the Right Time: Do not mix seasoning directly into the ground meat before forming patties. This can draw out moisture and change the texture of the meat, leading to dry burgers. Instead, lightly season the outside of the patties with salt and pepper (or beef seasoning) just before placing them on the smoker. The slow smoke will infuse the meat with delightful flavor, requiring minimal internal seasoning.
Handle Gently: Once formed and seasoned, handle the patties as little as possible before placing them on the smoker grate to maintain their shape and tenderness.

How Long Do You Really Need to Smoke Burgers?

The smoking time for your burgers will vary depending on their thickness, the consistency of your smoker’s temperature, and your desired level of doneness. Generally, for patties that are 1 to 1 ½ inches thick, it will take between 60 to 90 minutes at 225 °F (107 °C). However, the most critical factor is the internal temperature, not the clock.

Always use a reliable instant-read meat thermometer to determine when your burgers are done. For a safe and flavorful burger, aim for an internal temperature of 160 °F (71 °C) for medium-well. Remember, the pink color from smoking is not an indicator of raw meat; trust your thermometer to guide you to perfectly cooked burgers!

Achieving a Phenomenal Sear (The Reverse Sear Method)

The reverse sear is a technique that takes your smoked burgers from great to extraordinary. It involves cooking the meat slowly first (smoking) to infuse flavor and tenderness, and then finishing it with a quick blast of high heat to create a perfect, crispy crust.

Monitor Internal Temperature: Once your burgers have completed their smoking phase and reached an internal temperature of about 135 °F (58 °C) – which typically occurs around the 60-90 minute mark – they are ready for the sear. This initial temperature ensures they are cooked through but not overdone.
Crank Up the Heat: Increase your smoker’s temperature to 400 °F (205 °C) or transfer the burgers to a very hot grill. The goal is direct, intense heat to rapidly brown the exterior.
Quick Sear: Place the patties directly over the high heat. Sear for only 1 to 2 minutes per side. This short burst of heat is enough to create a beautiful, crunchy, caramelized crust without overcooking the interior of the burger. Watch them closely to prevent burning!
Add Cheese: If you’re adding cheese, place it on top of the patties immediately after you flip them for the second side of the sear. The residual heat and direct flame will quickly melt it to perfection, making it warm and gooey.
Check Final Doneness: The internal temperature of your burgers should reach 160 °F (71 °C) for a safe medium-well doneness. Continue to use your thermometer; do not rely on color alone, as smoked meats will always have a pinkish hue due to the smoking process.

This method ensures you get a wonderfully crunchy outside and a supremely juicy interior, without any burnt spots. It’s the secret to restaurant-quality smoked burgers that will have everyone asking for your recipe.

What Should I Top My Smoked Burger Off With? Endless Possibilities!

The beauty of a burger lies in its versatility. Once you have a perfectly smoked patty, the topping possibilities are endless, allowing you to customize each bite. Here are some fantastic ideas to elevate your burger game:

Spicy Smoked Jalapeños: While your smoker is hot, try adding whole jalapeños to the grate alongside your burgers. Let them smoke and even char slightly during the searing process. Slice them up and add them to your burger for a delicious, smoky, and spicy kick that’s surprisingly nuanced.
Crispy Bacon: For an extra layer of savory crunch, cook some bacon until perfectly crisp. You can even place thick-cut bacon in the smoker for the last 15-20 minutes of the burger’s smoking time for a truly smoky bacon experience that complements the beef perfectly.
Sautéed Mushrooms and Onions: A classic pairing, caramelized onions and perfectly sautéed mushrooms add an incredible depth of umami flavor and a tender texture to any burger, making it feel gourmet.
BBQ Burger Twist: If you love barbecue flavors, brush your favorite BBQ sauce generously over the burgers during the last 15 minutes of smoking. This allows the sauce to caramelize slightly and bake into the meat, creating a sticky, tangy coating that’s irresistible.
The Traditional Fixings: You can never go wrong with the timeless combination of fresh, crisp lettuce, ripe tomato slices, thinly sliced red onion, and tangy pickle rounds. These provide essential freshness and crunch.
Avocado or Guacamole: For a creamy, rich addition, a few slices of fresh avocado or a dollop of homemade guacamole can truly transform your burger, adding a luxurious texture and healthy fats.
Fried Egg: For a decadent breakfast-for-dinner feel, top your burger with a perfectly fried egg, letting the runny yolk ooze over the patty and blend with the other flavors.
Unique Sauces: Beyond ketchup and mustard, consider aioli, sriracha mayo, a homemade secret burger sauce, or even a vibrant pesto for a gourmet touch that sets your burger apart.
Chili or Coleslaw: For a hearty addition, a scoop of homemade chili or a spoonful of creamy coleslaw can turn your burger into a robust, satisfying meal.

And for a fun, comforting, and burger-inspired meal on a cooler day, don’t forget to try this Keto Cheeseburger Soup! It’s a creative way to enjoy those classic burger flavors.

What to Serve with Your Delicious Smoked Burgers?

A great burger deserves equally great side dishes to complete the feast. Here are some fantastic accompaniments to complement your smoked burger meal:

This Panzanella salad is a Tuscan-style staple loaded with fresh ripe tomatoes, spicy arugula, crunchy cucumbers, sweet red onions, and zesty capers. It makes a light, refreshing, and incredibly flavorful side dish that beautifully cuts through the richness of the burger.
Try these air fryer carrot fries for a healthier, slightly sweet alternative to traditional potato fries. They’re quick to make and won’t heat up your kitchen, perfect for a warm day.
These air fryer tater tots are a fun and easy side, especially with a frozen hashbrown shortcut, offering a crispy exterior and fluffy interior that kids and adults alike will love.
For extraordinary fries with a gourmet twist, try these air fryer garlic fries! They’re intensely garlicky and deliciously cheesy with a generous topping of Parmesan cheese, a true crowd-pleaser.
This Italian tomato salad is a vibrant, flavorful, and super easy side dish, bursting with the fresh taste of summer tomatoes and herbs, making it a perfect light complement.
Classic Coleslaw: A creamy, tangy coleslaw offers a refreshing contrast and a cool crunch, providing a balance to the rich burger.
Potato Salad: A hearty potato salad, whether creamy or vinaigrette-based, is always a welcome addition to a burger meal, offering a satisfying and familiar side.
Grilled Corn on the Cob: If your grill is already hot for searing, throwing some corn on the cob for a smoky, sweet side is a no-brainer, adding a touch of seasonal flavor.
Crispy Onion Rings: Indulge in some golden, crispy onion rings for a classic diner-style pairing that perfectly complements the rich burger.

If you’re looking to expand your smoking repertoire beyond burgers, you might also enjoy other fantastic smoked recipes such as smoked chicken quarters or smoked corned beef brisket – both are incredibly rewarding to make and deliver amazing flavor. And for rib lovers, these 3-2-1 ribs also look absolutely amazing and are a popular choice for any pitmaster!

We’d love to hear about your experience! If you try these perfectly smoked burgers or any other recipe you discover on our site, please share your pictures and stories. Just tag 📸 and follow #easywholesome and @easywholesome so we can easily find and celebrate your culinary successes! Happy smoking!

5 from 40 votes

Smoked Burgers

Author Erin Dooner

Course Main

Cuisine American

Servings 4 people

Print Recipe

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Prep Time 15 minutes

Cook Time 1 hour

Ingredients

▢ 1 1/4 pounds (570 grams) 80/20 ground beef
▢ salt and pepper or beef seasoning
▢ 4 slices cheese
▢ 4 hamburger buns
▢ whatever else you like to eat on your burgers

Instructions

Preheat the smoker to 225 °F (107 °C). Use either hickory or mesquite chips that have been soaked in water for 1 hour and drained.
Form into 4 burger patties, with each one being about 1″ wider than your burger buns.
Right before placing on the smoker, season each side with salt and pepper (or beef seasoning, if you have one you like). You don’t want to add seasoning to the ground meat and then mix it up into patties as it’ll dry out the meat during smoking.
Press your thumb into the middle of each patty. This is done to prevent them from plumping up like meatballs during smoking.
Place on the grate.
The smoke time will be about 1 hour but will depend on the thickness of your patties. You don’t need to flip them.
Once they reach an internal temperature of 135 °F (57 °C), turn the heat to 400 °F (205 °C) and sear the patties over direct heat for 1-2 minutes per side, adding the cheese after you flip them, or until they get a nice crunch to the outside (but they should not be burned).
Cook to an internal temperature of 160 °F (71 °C). Make sure to use a thermometer. Smoking causes meat to turn a bit pink, meaning that the color is no indication of the burgers not being ready.
Refrigerate cooled leftovers in an airtight container for up to 4 days.

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