Smoked Hamburgers Recipe – Just In Time For Your Cookout!

If you are tired of making hamburgers on your gas grill, or if you are looking to make the best tasting hamburgers on the block, then pull out your smoker and make smoked hamburgers. The hamburger patties are infused with a smoky flavor that makes them undeniably delicious.

The low and slow cooking method allows the burgers to stay nice and juicy on the inside. Yet they will have a slightly crispy outer layer that provides that iconic smoke flavor.

Add your favorite cheese, burger toppings and put them inside a toasted bun and it is sure to become your new favorite cookout recipe. Yes, it takes longer than cooking them on the grill, however, there is very little work involved when making them.

Simply form up the patties (or buy them pre-made), season them with a simple homemade burger seasoning, and put them in your smoker. Then grab yourself a beverage and wait for the burgers to cook.

Then all that is left to do is sear them so they get those iconic grill marks and they are ready to be served.

Best Type Of Beef To Make Smoked Hamburgers

When it comes to making juicy hamburgers, the type of beef you choose is crucial. Ground beef with a higher fat content will result in juicier burgers. The two best options are ground chuck and ground sirloin.

1. Ground Chuck (80/20 blend): This blend contains 80% lean meat and 20% fat. The higher fat content contributes to the juiciness and flavor of the burgers. While the fat content might seem high, a lot of the fat will render off during cooking, leaving you with a deliciously juicy patty.

2. Ground Sirloin (85/15 blend): This blend contains 85% lean meat and 15% fat. It has a slightly lower fat content compared to ground chuck, but it can still produce juicy burgers. Ground sirloin is a good option if you’re looking for a slightly leaner but still flavorful patty.

While these two ground beef varieties are popular choices for making hamburgers, use whatever ground meat that you prefer. Some people might prefer a leaner blend, while others might opt for fattier beef. It’s also worth considering a mix of different cuts, such as a blend of chuck and brisket, to get a balance of flavor and juiciness.

Remember that while fat contributes to juiciness and flavor, the quality of the meat itself also matters. Look for freshly ground beef with good marbling (small streaks of fat within the meat) for the best results. Additionally, how you handle and cook the meat, including not overhandling it and cooking it to the right temperature, will also play a role in the final juiciness of your hamburgers.

How To Season Burgers

Beyond popular beef, you don’t need massive amounts of seasoning to make your smoked hamburgers taste fantastic. A simple combination of 4 common spices is all that you need.

Garlic powder, onion powder, salt and pepper are mixed together to make a great flavor combination that is perfect for hamburgers. Of course, you could also your favorite store-bought seasoning as well.

Whatever you choose to season the burgers with, be sure to sprinkle the seasoning on both sides generously. This will ensure that you consistent flavor in every bite.

Best Type Of Wood For Smoked Hamburgers

Because of the short amount of cook time required when compared to other smoker recipes, you will want to pick a wood (or pellets) with a stronger smoke flavor. Mesquite, hickory and oak wood are all great choices.

However, if you are looking for a slight smoke flavor, use a milder wood such as apple or pecan.

What Temperature To Smoke Hamburgers

Like brisket, ribs, and most smoker recipes, you want to smoke the burgers at 225°F. This will allow the burgers to cook low and slow and remain nice and juicy.

However, they won’t be cooked the entire time at this temperature. There is one final step before you can take your first bite.

The Final Step

Once the internal temperature of the burgers reach 125°F when checked with an instant read digital thermometer take them out of the smoker. Then increase the temperature to sear the burgers.

However, some smokers don’t get hot enough to sear the meat. Therefore, you may need to finish them off on a gas grill.

Either way you want to cook them to your preferred desired doneness.

How Long Does It Take To Smoke Burgers

In general, plan for the entire process to cook smoked hamburgers to take approximately 1 hour. The first 45 – 50 minutes will be the time that the burgers are in the actual smoker.

At this point in time, the meat should be around 125°F in the center of each burger when checked with an instant read digital thermometer. Then you will remove the burgers and increase the heat of the smoker or a grill.

Once the smoker or grill comes to temperature you will place the hamburgers on the grates to sear for 2-3 minutes per side, or to your preferred level of doneness.

How To Know When A Hamburger Is Ready To Eat

The USDA guidelines for ground beef to be consumed safely is at an internal temperature of 160°F.

However, we have all been to restaurants and have been asked the question of how you would like your burger cooked. Therefore, if you choose not to follow the USDA recommendations for ground beef, I have listed the temperature guidelines below on various levels of doneness.

• Medium Rare: 130 to 135
• Medium: 135 to 145
• Medium Well: 150 to 155
• Well Done: 160 to 165

Smoked Hamburgers Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 1 ½ pounds ground chuck (80/20 preferred)
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper

INSTRUCTIONS

Preheat the smoker to 225°F. Add your favorite hardwood.

Then divide the ground beef into 4 equal portions. Form the ground beef patties, being sure to not work the meat excessively.

In a small bowl mix together the garlic powder, onion powder, salt and pepper. Sprinkle the patties on both sides with the seasoning.

Once the smoker temperature has reached a steady 225°F, add the hamburger patties directly on the grill grate. Smoke for approximately 45 minutes or until the patties reach at least 125°F.

Remove the patties and increase the smoker heat to 425°F. Place the hamburgers on the grill and sear on each side for 2-3 minutes or until the desired internal temperature has been reached for your preferred doneness.

If you would like to add cheese, do so after the initial flip of the burger on the grill.

Once you take your smoked hamburgers off the grill, give them 5 minutes to rest. During that time you can toast the hamburger buns if desired.

Then serve with your favorite hamburger toppings.

Store leftovers in the refrigerator for up to 4 days or place in the freezer in an air tight container for up to 3 months.

Enjoy! Mary

To receive our 3 Recipe Articles in your inbox each week, sign up for our free email list located in the middle of each recipe or email me at contact@makeyourmeals.com. You can also follow us on Facebook and Pinterest. This article may contain affiliate links where a small commission is paid if you purchase a product at no additional cost to you.