Juicy Smoked Burgers
These smoked burgers only require 3 ingredients & less than 45 minutes of smoking time. The result is incredibly juicy burgers with a wonderful smokey flavor!
Servings: 6 Burgers
Calories: 234kcal
Equipment
- 1 pellet grill
- 1 bag of pellets
- 1 kitchen scale
- 1 meat thermometer
Ingredients
- 30 ounces ground beef (20% fat)
- 1 tablespoon kosher salt
- freshly ground black pepper (to taste)
- 6 slices cheese
- 6 sesame seed buns
- 3 tablespoon softened butter
Instructions
- Turn the smoker on and preheat to 225℉. If you have a super smoke option on your Traeger grill, this would be a good time to use it!
- Meanwhile, divide the ground beef into six 5-ounce portions. A kitchen scale can be helpful. Form the meat into 6 hamburgers about 5" in diameter and ½ inches thick. Do not over work the meat. Use your thumb to make a dent in the center of each burger.
- Season burgers with salt and pepper then carefully transfer them with a spatula onto the heated grill. Stick a probe into the side of one of the burgers, close lid, and set probe temperature to 130℉. It should take anywhere for 30 to 45 minutes to get to 130℉
- When the probe temperature reaches 130℉, remove the burgers and cover them with foil. Turn the smoker's temperature up to 450°F. Meanwhile, butter each side of the hamburger buns with softened butter or mayonnaise.
- When the smoker is ready, sear the hamburgers for two minutes on each side or until the burgers internal temperature is 145℉ for medium. Top the burgers with cheese during the last 2 minutes. This is also a good time to toast the buttered burger buns.
- Serve these Traeger smoked burgers with an assortment of condiments and toppings for your guests to pick from!
Notes
- Calories are for the hamburger without the bun and condiments.
- Here's a video illustrating how to form burgers the easy way!
- Making a dent in the center of the raw burgers keeps the burgers from puffing up in the center as they cook.
- Start with room temperature ground chuck so that the cook time doesn't need to be increased.
- Resist lifting the lid while the burgers smoke. Doing so will allow the heat to escape and increase the smoking time.
- If you plan on adding grilled onions, a good time to prepare them is right after you add the hamburgers to the smoker.
- Smoke to an internal temperature of 125℉ for rare, 135℉ for medium rare, 145℉ for medium, and 160℉ for well done.
- If you have an air fryer, you can air fry frozen fries as a quick side dish.
- Store leftovers smoked burgers in the fridge, in an airtight container, for up to 4 days.
Nutrition
Serving: 1burger | Calories: 234kcal | Carbohydrates: 0g | Protein: 12g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 960mg | Fiber: 0g | Sugar: -43g