Go Back
smoked burger in bun

Smoked Burgers

Course Main
Cuisine American
Keyword smoked burgers
Prep Time 15 minutes
Cook Time 1 hour
Servings 4 people


  • 1 1/4 pounds (570 grams) 80/20 ground beef
  • salt and pepper or beef seasoning
  • 4 slices cheese
  • 4 hamburger buns
  • whatever else you like to eat on your burgers


  1. Preheat the smoker to 225 °F (107 °C). Use either hickory or mesquite chips that have been soaked in water for 1 hour and drained.

  2. Form into 4 burger patties, with each one being about 1" wider than your burger buns.
  3. Right before placing on the smoker, season each side with salt and pepper (or beef seasoning, if you have one you like). You don't want to add seasoning to the ground meat and then mix it up into patties as it'll dry out the meat during smoking.
  4. Press your thumb into the middle of each patty. This is done to prevent them from plumping up like meatballs during smoking.
  5. Place on the grate.
  6. The smoke time will be about 1 hour but will depend on the thickness of your patties. You don't need to flip them.
  7. Once they reach an internal temperature of 135 °F (57 °C), turn the heat to 400 °F (205 °C) and sear the patties over direct heat for 1-2 minutes per side, adding the cheese after you flip them, or until they get a nice crunch to the outside (but they should not be burned).

  8. Cook to an internal temperature of 160 °F (71 °C). Make sure to use a thermometer. Smoking causes meat to turn a bit pink, meaning that the color is no indication of the burgers not being ready.

  9. Refrigerate cooled leftovers in an airtight container for up to 4 days.