Smoked Hamburgers

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Are you craving a burger that explodes with juicy flavor and boasts a smoky depth that blows away anything you’ve had before?

Forget about drive-thru and grill mediocrity—it’s time to take your burger game to a new level by smoking the hamburger.

This super simple recipe will have you turning out perfect, mouthwatering smoked burgers every time, guaranteed to impress dinner guests or elevate your own backyard cookout.

Smoked Hamburgers

While grilling delivers that classic flame-kissed taste, smoking your burgers unlocks a new world of flavor. The indirect heat from the smoke gently cooks the interior to juicy tenderness while forming a delightful crust around the edges.

But before we get smoking, let’s discuss the foundation: the perfect patty.

Grinding your meat is ideal for the most control over flavor and quality. If you go this route, the chuck roast offers a fantastic balance of meat and fat, resulting in an incredibly juicy patty.

For those preferring store-bought options, look for freshly ground beef from the butcher counter, ideally ground that same day. For balance, select at least 85% lean to 15% fat content. If you crave extra juicy burgers, bump it up to 80/20.

What You Need for Smoked Burgers

  • Ground beef mince
  • Burger Buns
  • Yellow onion (finely diced)
  • Kosher salt
  • Black pepper
  • Dried oregano
  • Egg
  • Breadcrumbs
  • BBQ Sauce

How to Smoke Hamburgers

Step 1: Prep

Grab your sharp knife and finely dice the onion. Combine your ground beef mince with the diced onion in a large mixing bowl.

Add the remaining ingredients: 1 egg, ½ cup breadcrumbs, 1 teaspoon dried oregano, 1 teaspoon salt, and ½ teaspoon black pepper.

Get your hands in there and mix everything well until thoroughly combined.

Now comes the shaping: Form the mixture into 6 large patties for a hearty burger experience, or 12 smaller patties if you prefer a lighter option. *Pro-Tip: Use the flat bottom of a saucepan to gently press down on each patty, ensuring even thickness throughout.

Cover your creations and refrigerate them until it’s time to get smoking!

Step 2: Smoking and Searing

Preheat your smoker to 300°F in smoke mode. If your smoker allows for two-zone heating, consider creating a hotter zone for searing later.

Place the chilled burger patties on the smoker grate and insert temperature probes into each patty.

Smoke the burgers for 30-45 minutes or until they reach an internal temperature of 140F.

(Optional) Sear the burgers: If you prepped a hot zone on your smoker, move the patties over to that area for a quick sear on each side (30 seconds to 1 minute per side) for a nice crust. Alternatively, use a separate preheated grill or cast iron skillet for searing.

Step 3: Melt Cheese & Toast Buns

Get your cheese ready: Choose your favorite burger cheese slices. Cheddar, Monterey Jack, Pepper Jack, or Swiss are all popular options.

Cheese the burgers: Once your burgers have reached an internal temperature of 145°F and you’ve basted them with sauce, place a slice of cheese on each patty.

Toast those buns!: While the cheese melts, lightly toast the burger buns on the cooler side of the grill or over indirect heat if your grill has that option. You just want to warm and slightly crisp the buns, not burn them.

When the internal temp now reaches 165°F, they are ready to remove from the grill

Step 4: Making The Burger Sauce and Assembling Your Burger

  1. Make your sauce (optional): If you’re making your burger sauce, now’s the time to do it. Many recipes are available online, but they typically involve a combination of ketchup, mayonnaise, mustard, pickle relish, and seasonings. You can also use your favorite store-bought BBQ sauce.
  2. Assemble! Take your toasted bun, add your cheesy burger patty, and then pile on your favorite toppings! Here are some classic options:
    • Lettuce
    • Tomato
    • Onion
    • Pickles
    • Ketchup
    • Mustard
    • Mayo

How Long to Smoke Hamburgers

It takes a little over 1 hour to smoke hamburgers with the smoker running steadily at 300°F. Use this timeline as a guideline and focus on the burger’s internal temperature. Smoke the burgers until they reach 145°F, then sear them until they reach a final temperature of 165°F.

My Favorite Wood Chips to Use

Mesquite or hickory pellets work best for burgers. These woods pack a punch with their smoky bacon notes, infusing your burgers with an irresistible depth of flavor.

Woods like apple or cherry will elevate your burgers even if you prefer a subtler smoke experience. They add a hint of sweetness and fruitiness that complements the beef beautifully.

What Temperature For Smoking Burgers?

Forget cranking up the heat—for truly delicious smoked burgers on your pellet grill, the sweet spot lies between 225°F and 300°F. This low and slow approach allows the smoke to penetrate the burgers deeply, infusing them with a rich, smoky flavor.

Low-temp smoking has a double benefit. It maximizes smoke absorption and helps prevent the burger patties from bulging and collapsing in the middle, a common culprit for uneven cooking.

Once your burgers are within 5°F of your desired internal temperature, it’s time to introduce some heat. Crank up the temperature on your pellet grill and switch to direct heat. This final sear, lasting 2-3 minutes per side, creates a beautiful crust that locks in the juices and adds a satisfying contrast to the smoky interior. Now that’s a burger worth bragging about!

What to Serve With Your Burgers

Here are some great sides to serve with burgers.

  1. Grilled Corn is charred and buttery and complements smoked burgers wonderfully.
  2. Cornbread: A crisp, tangy side that balances the rich flavors of smoked dishes.
  3. Smoked Mac and Cheese: Creamy, cheesy, with a hint of smokiness—a comfort food favorite.
  4. Smoked Sweet Potatoes: Fluffy and juicy, a perfect comfort side.

Smoked Burgers

These mouthwatering smoked burgers! Infused with a rich, smoky flavor, these burgers are juicy, tender, and perfect for any BBQ or family dinner. Follow our step-by-step guide to achieve the perfect smoke, and learn the secrets to seasoning and grilling for maximum flavor
5 from 1 vote
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Appetizer, Dinner, main, Main Course, Side Dish
Cuisine American, Barbecue, bbq, dinner, grill, lunch
Servings 6 servings
Calories 485 kcal


  • 1 smoker or grill


  • 2 lb Ground beef mince 80% – 20% meat-to-fat ratio
  • 6 whole Burger Buns of your choosing we love fluffy brioche buns
  • 1/2 whole Raw yellow onion finely diced
  • 1 tbsp Kosher salt
  • 1 tbsp Black pepper
  • 1 tbsp Dried oregano
  • 1 whole Egg
  • 1/2 cup bread crumbs

Ingredients For Burger Topping

  • 6 slices American cheese slices
  • 12 pickles Pickles
  • 6 slices fresh tomato
  • 1 handful Lettuce
  • 1 whole Avo
  • 6 slices Beetroot
  • 1/2 whole Red onion

Basting Ingredients

  • 4 tbsps BBQ Sauce

Ingredients For Homemade Burger Sauce

  • ½ cup Full-fat mayonnaise
  • ½ cup Tomato ketchup
  • 1 tbsp Dijon or English mustard
  • Dash of Worcestershire sauce.


  • Chop the onion very finely. Mix the mince, onion, egg, bread crumbs, oregano, salt, and pepper in a bowl.
  • Mix well and make it into 6 big patties or 12 small patties. (Use the bottom of a saucepan to squash down the patties evenly).
  • Preheat the smoker to 300°F in smoke mode. Once heated place the patties on the pellet grill grate. Insert the temperature probes.
  • Cook burgers for 1 hour or when the internal temp reaches 145°F. Baste the burgers with bbq sauce and Worcestershire sauce.
  • Place a slice of cheese on the patties and allow it to melt.
  • When the internal temp now reaches 165°F, they are ready to remove from the grill.
  • Toast your buns on the grill.
  • Slather the burger sauce on the top bun. Layer on lettuce, tomato, pickles, red onion, avo, and beetroot!
Keyword Beef Burger, Burgers, Smoked Burger

Smoke On!


Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

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