Juicy Smoked Burgers
Juicy, smoky, and flavorful, the classic burger gets a makeover with the famous pellet grill. Just a few simple ingredients will deliver huge flavor and elevate your backyard smoked burger game, whatever the season and reason.
You know I can’t leave well enough alone. I wanted to make the perfect burger, but grilling and frying can dry it out if you’re not careful. So I broke out my pellet grill and was ecstatic with the results, not to mention making a very happy fam.
If you haven’t tried smoking yet, this is the perfect opportunity. The simple set-it-and-forget-it way to cook lets you shoot the breeze with family without stressing. And isn’t that what having a cookout is all about?
Why Smoke Your Burger
Why throw your hamburgers in the smoker when grilling them tastes so good? Hey, there’s a time for both. However, how juicy burgers are when you cook them low and slow will surprise you. And then that awesome smokiness takes this deliciousness over the top.
How to Pellet Grill Burgers
- Combine the egg, bread crumbs, and Worcestershire sauce, then add the beef and seasonings.
- Shape the patties and smoke them.
Tips and Twists
- Avoid flipping the burgers too frequently; one or two flips during the cooking process should be fine.
- Placing a water pan in the smoker will regulate temperature and provide a moist environment for the burgers.
- While shaping the patties, insert a piece of your favorite cheese in the middle. Cheese-stuffed burgers are fantastic.
- Sauté some sliced mushrooms and onions with a pinch of salt. Then pile a spoonful on top of each patty when assembling the burgers.
- No smoker? No problem. Cook your burgers over indirect heat on your grill with the lid closed. Wood boxes or pellet tubes can hold the wood chunks, chips, or pellets and generate smoke.
Make-Ahead Instructions
Make the burger patties, and store them in an airtight container, separated with wax paper. They’ll stay good in the fridge for 24-48 hours or freezer for 4-4 months.
Thaw frozen patties in the fridge before smoking or grilling.
Store leftover burgers in the fridge for 3-4 days or in the freezer for 3-4 months. For serving, defrost and gently heat them on a grill or stovetop.
What Pairs With Pellet Grill Burgers
You can’t go wrong with fries, seasoned, yuca, and sweet potatoes. Coleslaw and potato salad are must-have sides.
More Incredible Sandwiches to Try
By Imma
Smoked Burgers
Ingredients
- 1 large egg
- ¼ cup (28g) dried bread crumbs
- 2 tablespoons (30ml) Worcestershire sauce
- 1 pound (450g) ground beef (see notes)
- 2 cloves garlic, minced
- ¼ cup (25g) minced onions
- salt and pepper to taste (see notes)
- 1-2 tablespoons (15-30g) burger seasoning (optional)
- 4 hamburger buns
- Optional toppings: mayo, burger sauce, ketchup, mustard, cheese, lettuce, tomatoes, pickles, onions, jalapeños, etc.
Instructions
- Beat the egg, bread crumbs, and Worcestershire sauce until a soft paste forms, and it's thoroughly combined.
- Add the ground beef, minced garlic, minced onion, salt, and pepper. If desired, add 1-2 tablespoons of burger seasoning to enhance the flavor.
- Thoroughly mix all the ingredients with your hands or a spoon until well incorporated. Avoid overmixing, as it can make the burgers tough.
- Divide the mixture into equal portions, depending on how many burgers you want to make. I usually do 4 per pound of beef. Shape into patties, making sure they're of even thickness with a diameter that fits your burger buns.
- Before grilling, make a small indentation in the center of each patty with your thumb. This will help the burgers cook more evenly and prevent them from puffing up.
- Preheat it according to the manufacturer's instructions. Generally, a temperature of 225-250°F (107-121°C) works well for smoking burgers.
- Place the burger patties on the smoker's grates, leaving some space between each patty for proper airflow and smoke circulation.
- Close the lid and smoke the burgers for 1-2 hours. The cooking time may vary depending on the thickness of the patties and the desired level of doneness. Ensure the internal temperature of the burgers reaches at least 160°F (70°C) for food safety.
- Once the burgers are cooked, remove them from the smoker and let them rest for a few minutes to allow the juices to redistribute.
- Serve with your favorite toppings and condiments such as lettuce, tomato, onion, cheese, ketchup, and burger sauce. Enjoy!
Tips & Notes:
- Choose ground beef that has a good fat content. A ratio around 80% lean and 20% fat keeps the burger moist and juicy.
- Salt and pepper to taste run around ½-1 teaspoon each per pound of beef. Take into consideration that mustard, Worcestershire sauce, and breadcrumbs already have some salt, so you may want to start with ½ teaspoon per pound, fry up a spoonful, and taste it to see if it needs more.
- If you prefer a smokier flavor, you can add wood chips or chunks to the smoker to generate more smoke.
- An instant-read meat thermometer ensures the burgers are cooked to the desired temperature. Medium-rare is 130-135°F (54-57°C); medium, 140-145°F (60-63°C); medium-well, 150-155°F (66-68°C); and well-done, 160-165°F (71-4°C).
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
So good, and just in time for grilling season.