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    Grits and Pinecones » Recipes » Beef

    The Ultimate Smoked Burgers

    June 17, 2021 by Sharon Rigsby, Updated January 22, 2023 Leave a Comment

    Jump to Recipe Print Recipe
    Pinterest pin with two burgers on a cutting board with a pan of baked beans.

    The Ultimate Smoked Burgers, which are prized for their rich meaty flavor, feature ground chuck patties that are smoked low and slow on a grill or in a smoker. Then these smoked hamburgers are reverse-seared in a cast-iron skillet to give them a great crust on the outside and juicy, tender beef on the inside.

    A hamburger on a bun with lettuce and tomato.

    Like my recipe for Smoked Ribeye Steak, smoking burgers infuse them with the most delicious kind of savory flavor. Combine this smokiness with their big, bold beef flavor, and these smoked hamburgers reign supreme and are a must-try at your next cookout.

    If you are a burger fan, I hope you will try this smoked burger recipe. And, if you have never tried my recipe for The Ultimate Southern-Style Burger, Southern Homemade Shrimp Burger, or my Southern Crispy Fried Chicken Burger, you don’t know what you are missing!

    I’ve included step-by-step instructions and even a “how-to” video so that you, too, can smoke burgers like a prize-winning BBQ pitmaster.

    Jump to:
    • Ingredient notes:
    • How to make smoked burgers:
    • Recipe FAQs:
    • Top tips and tricks:
    • More recipes for the grill:
    • 📋 Recipe:

    Ingredient notes:

    A bowl of ground chuck, lettuce, tomatoes, and seasonings.
    • Ground chuck – in an 80/20 mix of lean to fat is the star of this dish. You can’t have a hamburger without ground beef.
    • Kosher salt and ground black pepper – enhance the beef flavor and add just the right balance of seasoning.
    • Garlic powder – is an optional ingredient. Truthfully, these delicious burgers are great with just salt and pepper, but I like the hint of garlic that the garlic powder provides.
    • Hamburger buns – a burger without a bun is a hamburger steak. Find the freshest ones you can and load them up.
    • Lettuce and tomato – are the classic pairing with hamburgers. Feel free to change things up a bit and add your favorite topping.
    • Condiments – are not pictured, but add what you like. My favorites are mayonnaise and mustard, but I know lots of you like ketchup as well. If you want to walk on the wild side, try my Jezebel Sauce or tomato jam.

    How to make smoked burgers:

    1. For a Big Green Egg or Kamado-type grill, soak one cup of wood chips in water for one hour. Light the charcoal and when it comes up to 250 degrees F., scatter the drained wood chips over the fire. Add a cleaned and oiled grill grate. You do not need to use the plate setter for this recipe.
    2. For any other type of grill or smoker, follow the manufacturer’s directions to prepare it for smoking and preheat it to 250 degrees F.
    3. While your grill/smoker is preheating, divide the ground beef into four equal amounts. Use your hands and shape each into three-quarters to an inch thick patty, a little larger in diameter than your buns. Use your thumb and put a slight indention in the center of each patty to ensure it stays flat while cooking.
    Shaping a hamburger patty by hand.
    1. Sprinkle salt, pepper, and garlic powder evenly over both sides of the burgers.
    Seasoning burgers with salt and pepper.
    1. Carefully place the burgers on the grill/smoker and close the lid. Let them smoke for about 30 minutes or until they reach an internal temperature of 125 degrees F. as measured by an instant-read meat thermometer.
    Hamburgers smoking on a Big Green Egg.
    1. When the burgers start getting close to the proper temperature, heat a 10-inch cast-iron skillet on the stove over medium-high heat. After removing the patties from the grill, place them in the skillet to reverse sear them.
    Four hamburgers frying in a skillet.
    1. It will take two to three minutes per side for your burgers to finish cooking, depending on your desired degree of doneness. Medium-rare = 130°F, medium = 140°F and medium-well = 150°F. Over 160°F is well done and is what the USDA recommends.  
    2. When the burgers are done, remove them from the skillet and let them rest for about five minutes.
    3. Assemble the smoked burgers, add your favorite condiments and toppings, and serve immediately.
    Two burgers on a wooden cutting board with a pan of baked beans.

    Recipe FAQs:

    How long does it take to smoke burgers?

    The short answer is it depends on several variables, including the size and thickness of your patties, the meat temperature when it goes in the smoker, the temperature of your grill/smoker, and the desired doneness of the meat.

    Do you have to flip the burgers?

    You do not have to flip the burgers while they are smoking. You will, however, need to flip them when they are searing in the skillet.

    Is smoked meat supposed to be pink?

    It’s normal for smoked meats to have a pink tinge. It doesn’t matter what color your burgers are as long as they are cooked to the proper temperature. That’s why it is crucial to use a good instant-read meat thermometer.

    How to keep the meat moist?

    Don’t press the meat while cooking; pressing squeezes all of the juices out. Don’t overcook it, and choose the correct meat/fat blend. In burgers, fat isn’t the enemy; it adds flavor and keeps everything moist and juicy.

    What’s the best meat for hamburgers?

    Sometimes the choices available at the grocery store are overwhelming, but I always choose ground chuck in an 80/20 blend of lean to fat.

    What kind of wood to use for smoking?

    Beef can handle even the strongest woods like hickory or mesquite. Feel free to use your favorite. I like and use oak, pecan, and fruitwood most of the time.

    What to serve it with?

    At our house, we like homemade french fries, fried onion rings, summer pasta salad, smoked baked beans, grilled vegetable kabobs, or my southern potato salad.

    Top tips and tricks:

    • Be sure to use a clean plate to place your cooked burgers on. Don’t reuse the one you used for the raw meat.
    • Use a light touch when forming your patties. Too much handling makes them tough and dry.
    • I usually pull my burgers off the stove or the grill when they are about five degrees below my target temperate. Because of carry-over cooking, they will continue to cook while they rest.
    • I just listed the bare minimum number of toppings in the recipe. Feel free to add your favorites. Some ideas include sliced onion, fried onion rings, bacon, pickles, fried green tomatoes, pickled okra, bean sprouts, avocado slices, and sliced mushrooms. Check out my Ultimate Southern-Style Burger for how we do it in the South.
    • Speaking of toppings, don’t forget the most popular burger topping, cheese! Smoked Cheeseburgers can’t be beaten! American cheese is the most popular, followed by cheddar and pimento cheese (my favorite) but the sky is the limit, and use what you and your family like.

    More recipes for the grill:

    If you like to grill as we do, you might also like these popular recipes on my blog:

    • Smoked Chicken Thighs with BBQ Sauce
    • Smoked Spatchcock Chicken
    • Beer Can Chicken – Big Green Egg
    • Simple Lemon Grilled Whole Chicken Recipe

    Here are a few more popular recipes: Grilled Grouper with Mango Salsa, Smoked Shrimp, Smoked Beef Short Ribs, Smoked Queso, and Grilled London Broil.

    If you want even more recipes or menu ideas, here is a link to all of my recipes that are cooked on the grill

    ★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!

    Thank you so much for visiting Grits and Pinecones; I hope you come back soon!

    📋 Recipe:

    A burger with lettuce and tomato on a cutting board.

    The Ultimate Smoked Burgers Recipe

    Sharon Rigsby
    Smoked Burgers, which are prized for their rich meaty flavor, feature ground chuck patties that are smoked low and slow in a grill or smoker and then reverse seared in a cast-iron skillet.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 40 mins
    Preheat grill/smoker 30 mins
    Total Time 1 hr 20 mins
    Course Main Course
    Cuisine American
    Servings 4 people
    Calories 560 kcal

    Ingredients
      

    • 1 ½ pounds ground chuck 80/20 ratio blend of lean to fat, makes four-six ounce patties, two pounds makes four-eight ounce patties
    • 2 teaspoons kosher salt
    • 1 teaspoon ground black pepper
    • 1 teaspoon garlic powder optional
    • 4 hamburger buns split and toasted
    • 4 slices tomatoes
    • Lettuce
    • Assorted condiments

    Instructions
     

    • For a Big Green Egg or Kamado type grill, soak one cup of wood chips in water for one hour. Light the charcoal and when it comes up to 250 degrees F., scatter the drained wood chips over the fire. Add the grill grate. You do not need to use the plate setter for this recipe.
    • For any other type of grill or smoker, follow the manufacturer’s directions to prepare it for smoking and preheat it to 250 degrees F.
    • While your grill/smoker is preheating, divide the ground beef into four equal amounts. Use your hands and shape each into three-quarters to an inch thick patty, a little larger in diameter than your buns. Use your thumb and put a slight indention in the center of each patty to ensure it stays flat while cooking.
    • Sprinkle salt, pepper, and garlic powder evenly over both sides of the burgers.
    • Carefully place the burgers on the grill/smoker and close the lid. Let them smoke for about 30 minutes or until they reach an internal temperature of 125 degrees F. as measured by an instant-read meat thermometer.
    • When the burgers start getting close to the proper temperature, heat a 10-inch cast-iron skillet on the stove over medium-high heat. After removing the patties from the grill, place them in the skillet to reverse sear them.
    • It will take two to three minutes per side for your burgers to finish cooking, depending on your desired degree of doneness. Medium-rare = 130°F, medium = 140°F and medium-well = 150°F. Over 160°F is well done and is what the USDA recommends.
    • When the burgers are done, remove them from the skillet and let them rest for about five minutes.
    • Assemble the burgers, add your favorite condiments and toppings, and serve immediately.

    Notes

    The nutritional values shown include the bun and toppings. 
    How long it will take to smoke your hamburgers depends on several variables, including the size and thickness of your patties, the meat temperature when it goes in the smoker, the temperature of your grill/smoker, and the desired doneness of the meat.
    You do not have to flip the burgers while they are smoking. You will, however, need to flip them when they are searing in the skillet.
    It’s normal for smoked meats to have a pink tinge. It doesn’t matter what color your burgers are as long as they are cooked to the proper temperature. That’s why it is crucial to use a good instant-read meat thermometer.
    To keep your hamburger moist, don’t press the meat while cooking; pressing squeezes all of the juices out. Don’t overcook it and choose the correct meat/fat blend. In burgers, fat isn’t the enemy and is what keeps everything moist and juicy. 
    I always recommend using ground chuck in an 80/20 blend of lean to fat.
    Beef can handle even the strongest woods like hickory or mesquite. Feel free to use your favorite. I like and use oak, pecan, and fruitwoods most of the time.
    I like to serve hamburgers with my homemade french fries, fried onion rings, summer pasta salad, smoked baked beans, grilled vegetable kabobs, or my southern potato salad.
    Be sure to use a clean plate to place your cooked burgers on. Don’t reuse the one you used for the raw meat.
    Use a light touch when forming your patties. Too much handling makes them tough and dry.
    I usually pull my burgers off the stove or the grill when they are about five degrees below my target temperate. Because of carry-over cooking, they will continue to cook while they rest.
    I just listed the bare minimum number of toppings in the recipe. Feel free to add your favorites. Some ideas include sliced onion, fried onion rings, bacon, pickles, fried green tomatoes, pickled okra, bean sprouts, avocado slices, and sliced mushrooms. Check out my Ultimate Southern-Style Burger recipe for how we do it in the South.
    Speaking of toppings, don’t forget the most popular burger topping, cheese! Smoked Cheeseburgers can’t be beaten! American cheese is the most popular, followed by cheddar and pimento cheese (my favorites) but, the sky is the limit, and use what you and your family like.

    Nutrition

    Calories: 560kcalCarbohydrates: 23gProtein: 34gFat: 36gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 121mgSodium: 1494mgPotassium: 594mgFiber: 1gSugar: 3gVitamin A: 228IUVitamin C: 4mgCalcium: 111mgIron: 5mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

    More Beef Recipes recipes

    • Easy Beef Tenderloin with Gorgonzola Sauce
    • Smoked Ribeye Steak (Reverse Seared)
    • Quick and Easy Hanky Panky Recipe
    • Cheesy Hamburger Noodle Casserole

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have well over 50 years of experience in the kitchen, and there is nothing I like better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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