I’ve cooked countless burgers over the years, but smoking them on my Traeger has become my favorite way to make them. The process is simple, and the results are consistently juicy with a flavor that’s hard to beat.
They’re perfect for weekend cookouts, game day gatherings, or even just a weeknight dinner when you want something better than the usual. Once you try smoked burgers, it’s tough to go back to the regular grill.
Table of contents
Easy Traeger Burgers
Smoked burgers have that familiar grilled taste, but with an added layer of smoky flavor that develops as they cook. The low-and-slow heat on the Traeger creates a nice crust on the outside while keeping the inside tender and juicy.
I make these for backyard barbecues and casual family dinners, and they’re always popular. The indirect heat and wood smoke keep everything moist—no dry patties here. Load them up with your favorite toppings and serve them at your next gathering. They’re straightforward to make and always satisfy a crowd.
What You Need
- Ground beef mince
- Burger Buns
- Yellow onion (finely diced)
- Kosher salt
- Black pepper
- Dried oregano
- Egg
- Breadcrumbs
- BBQ Sauce
How to Make Traeger Burgers
Step 1: Making The Burger Patties
Finely dice the onions with a sharp knife. Put the ground beef mince into a large mixing bowl. Then, add the onion, egg, breadcrumbs, oregano, salt, and pepper to the bowl.
Mix well, then shape into six large or 12 small patties. (Use the bottom of a saucepan to squash down the patties evenly) and cover and refrigerate until required.
Step 2: Smoking
Preheat the Traeger pellet smoker to 300°F in smoke mode. Once heated, place the patties on the grill grate. Insert the temperature probes and cook the burgers for 1.5 hours, or until the internal temperature reaches 145°F. Baste the burgers with BBQ sauce and Worcestershire sauce.
Step 3: Melt Cheese & Toast Buns
Place a slice of cheese on each patty and let it melt. When the internal temperature now reaches 165°F, they are ready to remove from the grill. Toast your buns on the grill.
Step 4: Making The Burger Sauce and Assembling
Combine the ingredients for the burger sauce and mix until you get a light pink color. Taste and add more seasoning if needed. Add your preferred toppings to your burgers, then top with the other bun.
Our Favorite Burger Toppings
- Red onion
- American cheese slices
- Pickles
- Sliced fresh tomato
- Lettuce
- Avo
- Beetroot
Burgers Are Better Made From Scratch
There’s something unbeatable about a burger made from scratch. Freshly ground meat, hand-shaped patties, and your choice of seasonings come together to create something far better than any store-bought option. You get full control over flavor, texture, and quality—no fillers, no weird additives, just real ingredients.
Homemade burgers also let you get creative. Prefer brisket over chuck? Want to mix in spices, cheese, or even jalapeños? Go for it. From the meat blend to the toppings and buns, every part of your burger is your call—and that’s what makes it so good.
How To Accurately Monitor The Internal Temp Of Your Burgers
Always use a meat thermometer when smoking burgers to monitor the internal temperature. This specialized equipment comes with your Traeger Pellet Grill.
Estimating the cooking time is fine, but it’s so easier and safer to rely on a thermometer. You may even have a wireless thermometer on your Traeger. This means you can monitor the internal temperature from the app on your phone! Note: For medium burgers, we want the internal temperature to be 165°F.
Note: You will need to monitor the internal temp at 145°F to start basting.
Which Cuts Of Beef For The Mince
If you’re making your own mince, the meat blend matters. Cuts like chuck, sirloin, and ribeye are top choices because they strike the right balance of flavor and fat. Chuck is especially popular—it’s rich, juicy, and ideal for that classic burger texture.
That said, not everyone has a meat grinder at home, and that’s fine. Pre-minced beef is an excellent time-saver and still delivers on taste, especially if you choose a good quality blend. And if you’re buying from a butcher, you can always ask them to grind a specific cut for you.
Here are a few great options if you’re picking the meat yourself:
- Chuck or shoulder – full of flavor with the perfect fat ratio
- Sirloin – leaner, but still flavorful
- Trimmed ribeye – rich and tender, great when mixed with leaner cuts
Whether you’re grinding your own or buying it ready to go, aim for a blend with around 20% fat for the juiciest results.
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Want More Burger Recipes?
Love juicy burgers? You have to try some of my other favorite recipes.
More Traeger Recipes
Traeger Smoked Burgers
Equipment
- Traeger Grill
Ingredients
- 2 lb ground beef 80/20 meat-to-fat ratio
- 1/2 yellow onion finely diced
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp dried oregano
- 1 egg
- 1/4 cup breadcrumbs
- 6 brioche or your preferred burger buns
For the Baste
- 1/2 cup BBQ sauce
- 1 tbsp Worcestershire sauce
For the Toppings
- American cheese slices
- Sliced pickles
- Sliced fresh tomato
- Lettuce leaves
- Sliced avocado
- Sliced beetroot
- Sliced red onion
Homemade Burger Sauce
- 1/2 cup full-fat mayonnaise
- 1/2 cup tomato ketchup
- 1 tbsp Dijon or English mustard
- Dash of Worcestershire sauce
Instructions
- In a large bowl, combine the ground beef, diced onion, egg, breadcrumbs, oregano, salt, and pepper.
- Mix well and form into 6 large patties or 12 smaller ones. Use the bottom of a saucepan or burger press to flatten evenly.
- Set your Traeger (or pellet smoker) to 300°F and allow it to come to temperature in smoke mode.
- Place the patties directly on the grill grates. Insert a temperature probe into the thickest patty, if using.
- Smoke for about 1.5 hours, or until the internal temperature reaches 145°F.
- Mix together the BBQ sauce and Worcestershire sauce.
- Baste each patty generously, then top with a slice of cheese.
- Continue cooking until the internal temperature reaches 165°F and the cheese is melted.
- While the burgers finish cooking, lightly toast your burger buns on the grill for 1–2 minutes.
- Spread burger sauce on the top buns.
- Layer with lettuce, tomato, pickles, avocado, beetroot, red onion, and the smoked patty.
Smoke On!
Charlie
Author: Charlie Reeves
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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