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 burger game.

Course Main, sandwich

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 509kcal

Author Imma

Equipment

1 smoker or pellet grill

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!

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.

Nutrition