smoked burgers

Simple, moist, and delicious. Smoked Burgers are one of the easiest things you can make on your smoker, and they turn out perfect every single time

Smoked Burgers

lb ground beef, 85/15

salt and pepper

Worcestershire sauce

Form your ground beef patties to be a...

Form your ground beef patties to be a touch larger than the buns you're using and about a 1/2 inch thick

Hit each side of the burger with a...

Hit each side of the burger with a dash of salt and pepper

Add a splash of Worcestershire sauce

Smoke the burgers for about an hour, or...

Smoke the burgers for about an hour, or until the internal temp hits 125 with an instant-read thermometer.

Remove burgers from smoker and turn temp up...

Remove burgers from smoker and turn temp up to high (400+)

put burgers back in smoker and cook for...

put burgers back in smoker and cook for 2-3 minutes per side, depending on how you like your burger cooked. 140 is medium, but the USDA recommends cooking all ground beef products to 165 degrees. 

Let rest for 5 minutes and serve

https://mediavine-res.cloudinary.com/video/upload/ybjh1kiwcxgxym47gypt.mp4

Upgrade your burger game with these delicious smoked burgers. They might take a little longer than just cooking them hot and fast on a grill, but the extra time is totally worth it!

Smoked Brat Burgers are simple to prepare and ready for sauerkraut, mustards, pickles, and melty cheese. Formed into brat patties, the seasoned pork is smoked and seared on the grill. Grab your favorite buns and beer, it’s time to grill.

Smoked Brat Burgers

bratwurst,

pepper,

Onion buns or rolls

sauerkraut

Dill pickles

mayonnaise

Dijon mustard

horseradish

fresh dill, chopped

pickle juice

Salt

Take a sharp knife and run it down the casing lengthwise. Open up the meat and remove it from the casing, adding it into a mixing bowl. Combine all of the meat from the bratwurst and form into patties about 1/2&#8243; thick, pressing a small indent in the center. Place the patties on parchment or wax paper lined on a baking sheet, and chill in the fridge for about 20 minutes.

Prepare the horseradish Dijonnaise by mixing all ingredients together. Season to taste and chill in the fridge until needed.

Preheat the smoker or grill for indirect cooking. I recommend a charcoal grill if possible, as you&#8217;ll be searing the burgers at the end. Set up a cool side with the warm coals on the other, aiming for around 275-300°F internal temperature. Add wood chunks or chips for additional flavor.

Smoke the brat burgers. Sprinkle some ground black pepper on the top and place them on the grill, away from the coals. Cook for about 30-45 minutes until they are around 145-150°F internal temperature.

Sear the burgers. Move them over the coals and sear for about 2-3 minutes per side until done. Be careful of flare-ups from the pork fat. 

Add the cheese if using, and move the burgers back to the cool side to allow the cheese to melt for a minute.

Assemble the burgers with the Dijonnaise, sauerkraut, and pickles. Crack a beer and enjoy!

Easy smoked burgers (Using a pellet smoker)

beef

bbq seasoning

Brioche buns

cheddar cheese

Toppings (Lettuce, tomato, bacon, mayonaise ketchup, mustard)

Form 6 oz burger patties from ground beef and season with bbq seasoning.

Smoke burgers at 225°F for up to 2 hours or until the internal temperature of the burgers reach 150°F. (If you like the burgers more medium remove off the smoker when they reach 140°F)

Add a slice of cheddar cheese on each burger to melt just a minute or two before you remove them off the smoker.

Toast brioche buns and assemble burger together with your favorite toppings. I like lettuce, tomato, bacon, mayo,  ketchup and mustard,

Smoked smash burgers bring the best of both worlds: wood-fired flavor and a fierce sear from the griddle. With just a few simple steps, you’ll have juicy, smoky smashed patties ready to be loaded up with toppings. This recipe is written for 2 burgers with double patties, so adjust accordingly.

Smoked Smash Burgers

ounces of ground beef, 80/20, split into 3-ounce portions

Canyon Crust Beef Seasoning

onion,

cheese

brioche

Mayo butter

Prep the burgers

Split the meat into equal portions, about 3 ounces for smash burgers. Form them into small patties, keeping them thick, and place them on a baking sheet in the fridge for about 30 minutes while the smoker warms up.

Smoke the burgers

Set the smoker to a low temperature of about 180-200°F. Remove the burgers from the fridge and place them in the smoker, using a grill mat if available. Allow them to smoke for 30-40 minutes, depending on how much smoke flavor you&#8217;d like.

Smash the meat on the griddle

Preheat the griddle to medium heat during the last 10 minutes of your smoke. Transfer the burgers to the hot griddle, giving them some space between each. Using the burger press, smash them down quite flat. Immediately sprinkle on the seasoning, onions, and peppers if using. Allow the burgers to sear for about 2 minutes before scraping them underneath with the spatula and flipping. Add your choice of cheese and turn the griddle temperature to low to prevent overcooking. Don&#8217;t forget to toast the buns.

Stack and serve. Remove the burgers and stack them on the toasted buns with your favorite toppings.

HUGE fan of these! The kids probably even moreso

Top 4 smoked burgers recipes from across the web

The most viewed smoked burgers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Smoked Burgers

Smoked Brat Burgers

Easy smoked burgers (Using a pellet...

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Top 4 smoked burgers recipes from across the web

The most viewed smoked burgers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Smoked Burgers

Smoked Brat Burgers

Easy smoked burgers (Using a pellet...

Smoked Smash Burgers

The most viewed smoked burgers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine