Pellet Grill Smoked Burgers

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I’ve always been a fan of regular grilled burgers, but there was no going back once I started smoking them. These smoked burgers are incredibly flavorful and juicy, topped with melted cheese, and surprisingly easy to master.

These are perfect for weekend cookouts, family barbecues, or anytime you want something special. The method takes a little extra time but delivers results that are so much better than a regular grill.

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Easy Smoked Burger Recipe

My smoked burger recipe takes a bit longer than the usual approach, but I promise it’s worth the extra time. The pellet smoker gives each patty a rich, smoky flavour you can’t get from a regular grill.

I love making these for backyard gatherings, weekend cookouts, or anytime I want something special. And while you’re at it, give my homemade burger sauce a try – it pairs perfectly with the smoky flavor and takes these burgers to the next level.

After trying smoked burgers with this sauce combo, I honestly can’t go back to the standard grilled version – the difference in flavor is just too good to ignore.

What You Need For Smoked Burgers

• Burger Patty Ingredients
• Ground Beef Mince
• Burger Buns
• Raw Yellow Onion, Finely Diced
• Kosher Salt
• Black Pepper
• Dried Oregano
• Egg
• Bread Crumbs
  Burger Topping Ingredients
• American Cheese Slices
• Pickles
• Fresh Tomato Slices
• Lettuce
• Avo
• Beetroot Slices
• Red Onion
  Basting Ingredients
• BBQ Sauce
  Homemade Burger Sauce Ingredients
• Full-Fat Mayonnaise
• Tomato Ketchup
• Dijon Or English Mustard
• Worcestershire Sauce
• 

How to Smoke Burgers on a Pellet Grill

Step 1: Make The Patties

Mix the mince, egg, breadcrumbs, oregano, salt, and pepper in a bowl. Mix well until everything is thoroughly combined. Then, using wet hands, shape into six large or 12 smaller patties, depending on your preference. Make the patties bigger than the burger bun, as they shrink slightly when cooking. 

Step 2: Preheat the Grill and Add The Burgers

Preheat your pellet smoker to 300°F using smoke mode. Once it’s up to temperature, place the patties directly on the grill grate, leaving a little space between them. Close the lid and let them smoke, allowing the flavor to build as they cook slowly.

Step 3: Cook The Burgers & Melt The Cheese

Cook the burgers for about 1.5 hours, or until the internal temperature reaches 145°F. During the last few minutes of cooking, place a slice of cheese on each patty and let it melt before removing them from the smoker.

Step 4: Toast Your Buns and Assemble

Toast your burger buns directly on the grill for a minute or two until they’re golden and slightly crisp around the edges. This adds great texture and helps them hold up to the juicy patties. Once toasted, build your burgers however you like—add your favorite sauces, toppings, and the patty.

Which Type of Ground Meat To Use

The key to a juicy smoked burger is using ground meat with the right fat content. Aim for at least 15% fat—anything leaner will likely result in a dry patty.

You also don’t want the fat content to be too high. Excess fat can absorb too much smoke, dulling the flavor of the meat, and it’s not the healthiest option.

Ground chuck steak is my go-to. It comes from the shoulder and typically has 15–20% fat, making it ideal for burgers. It’s flavorful, juicy, and holds up well on the smoker. Ground brisket is another excellent option—it’s rich, well-marbled, and produces a deliciously tender burger.

What Wood Pellets to Use for Smoked Burgers

Stronger-flavoured wood pellets like mesquite or hickory work well for burgers. They add a bold, smoky flavor with a hint of that bacon-like richness that goes great with beef.

Milder options like apple or cherry also do a great job, giving your burgers a smoky boost with a slightly sweet finish. You don’t need to overthink it—just use whatever pellets you already have in your hopper. Most types will add great flavor.

What’s the Best Temperature to Cook At?

The ideal smoking temperature for burgers is between 225°F and 300°F. While you can cook them faster at higher temperatures, low and slow are best for building flavor. Lower temperatures produce more smoke, giving your burgers a deeper smoky taste. It also helps keep the patties from swelling or bowing in the middle.

When the burgers are about 5°F away from your target internal temperature, increase the heat and switch to direct heat. Sear the patties for 2–3 minutes on each side to create a delicious crust on the outside while locking in those smoky juices.

How to Know When the Burgers Are Cooked

According to USDA guidelines, ground beef should be cooked to an internal temperature of 160°F for safe eating. On a pellet grill, this usually takes around 60 to 90 minutes, depending on the size of the patties and your cooking temperature.

A meat thermometer or temperature probe is the most reliable way to check doneness. Don’t rely on color, especially when smoking. The smoke can leave a pink tint even when the meat is fully cooked, which can be misleading. Always cook to temperature, not appearance, to avoid overcooking and drying out your burgers.

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What to Serve With Burgers

Here are my favorite sides for burgers;
Sweet Potato Fries
Loaded Mashed Potato Casserole
Grilled Garlic Bread

Love Burgers? Check Out My Other Recipes

Beer Can Burgers

Brisket Burgers

As meats on the pellet smoker go, juicy flavorful burger patties are one of the easiest to tackle.  

Next time you cook burgers, try smoking them!

It takes ordinary burgers and makes them spectacular!

Smoke On!

Charlie

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