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"So Flow" Easy Delicious Smoked Burger Recipe

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These smoked burgers will rock your world! Juicy burgers with oak smoke flavor topped simply with fancy cheese and caramelized onions are in a league of their own.

I love a good burger. And, by "good," I mean one that's tender, juicy, and smoky. Unfortunately, most burgers found in restaurants are anything but good. They're dry, overcooked, and pretty bland.

But, have no fear! You can easily make a delicious smoked burger at home with just a few simple ingredients. In this blog post, I'm going to show you how to make the perfect smoked burger every time. So, what are you waiting for? Let's get cooking!

This smoked burger recipe is the perfect way to enjoy a delicious burger while letting the smoker do all the work. 

The key to making a great smoked burger is to cook it low and slow so that the meat has time to absorb all of the smoky flavor. The smoked wood gives the meat a nice smoked flavor without being too overpowering. Once the burgers are smoked, they can be grilled or cooked on the stovetop until they are cooked to your liking. 

This is an easy recipe for you. It requires few ingredients and only has a few easy steps.

smoked burger with melted cheese, sauce, and caramelized onions

Beats and Eats (music to pair with Smoked Burgers)

Smoking burgers is a slow flow affair. It takes time to get that smoky flavor into those beef patties.

https://open.spotify.com/track/6fYr27d1dxrs2tiYW3nOdN?si=e3b1e672100d4ddb

Ingredients Needed To Make The Best Smoked Burger

For The Hamburger Patties

Ground beef 

Kosher salt

Black Pepper

For the Buns and Toppings

Hamburger buns

Gruyere Cheese

Caramelized Onions

For the sauce

Mayonnaise

Honey

Smoked Chipotle Sauce or your favorite barbecue sauce

Red Wine Vinegar

Salt

Pepper

Olive Oil

How To Smoke Burgers (step by step)

Make The Sauce

Mix the ingredients together in a medium mixing bowl. Set aside.

Make the Beef Burgers

Form four 1-inch ground beef patties

Preheat the smoker to 225 degrees F. Place patties in preheated smoker on the grill grates and smoke at low temperature on indirect heat for 30 minutes. Remove and set aside.

For best results increase temperature to 400-425 degrees. Add the patties back and sear one minute per side. On the flip add your gruyere cheese slice

Assemble the Burgers

Toast the burger buns on the grates. Remove and top the bottom toasted bun with a generous dollop of the sauce. Top with the smoked patties then layer on the caramelized onions on top of each patty.

Add top bun and enjoy!

smoked burger with melted cheese, sauce, and caramelized onions

Considerations and Tips For Making Smoked Burgers

Smoking should be done low and slow style. 225 degrees is as high as you want to go temperature-wise. Anything higher starts to get into dried-out burger territory. Plus the low temps allow you to impart that good smoke flavor

Keep the burger seasoning simple. I prefer just salt and pepper.

Allow beef to come to room temperature before cooking. This will ensure more even cooking with the patties.

Wait to season the patties right before adding them to the smoker.

I prefer thick patties to thin ones. With thin patties you are at risk of drying the patties out.

When forming the patties don't overwork them with your hands. Strong hands and extended molding leads to tough chewy burgers. Gentle hands is a key to a juicier burger.

Note when I refer to best burgers it's a medium rare burger. I like some pink. If you a well done burger person, I really don't have much to offer.

For the best smoked hamburger recipe use a meat thermometer to get desired internal temperature. I prefer to remove my patties off the smoker about 15-20 degrees lower than the desired finished temperature. This allows me to finish with the sear and avoid overcooking.

Cooking time will vary depending on a few factors including steady temperature cooked at, the thickness of the patty, and fat content.

Searing also helps get those crispy edges if that's your thing. For this smoked burger I wasn't overly focused on those edges but for my smash burgers, no doubt it's a must!

The toppings I used are just suggestions. Feel free to dress your burger with your favorite toppings. BBQ sauce, lettuce, tomatoes, cheddar cheese, etc. can all be in play.

I went a little extra with the homemade sauce. You can simplify things by just mixing mayonnaise with Trader Joe's Honey Aleppo Sauce if you can find it. It's delicious and I use it so much. Otherwise you can always default to any of your favorite condiments like ketchup or mustard or whatever else your personal preference is.

Serve these with french fries or purple friescole slaw, or even onion rings if you have any on hand. Pickled red onions also make for a great topping.

Frequently Asked Questions (FAQs) About Smoking Hamburgers

What type of ground beef is best?

I go with a 80/20 meat to fat ratio. Again, we're trying to avoid dry burgers, so the extra fat helps

What kind of grill/smoker do you recommend?

I like to use either my pellet grill (mine is.a Traeger Grill or Pellet Smoker) or Kamado Joe ceramic grill given the two steps. You want to be able to smoke at low temps and then revert to high heat rather quickly. An electric smoker is another good option or charcoal grill. A gas grill is really the odd grill out.

Can You Use Frozen Burger Patties?

Yes indeed. It goes without saying, I hope that you should thaw the patties frist before cooking.

What is the best type of wood for smoking burgers?

I personally like oak wood. It imparts a mild somewhat sweet smoky flavor. Hickory and pecan are also good options.

For Other Similar Recipes Try These:

Smash Burger

Air Fryer Hot Dogs

Air Fryer Chicken Sandwich

Nashville Shrimp Sandwich

Grilled Cheese Sandwich with Andouille

Braised Beef Neckbones Sandwich

Smoked Rib Sandwich

For other easy smoker recipes try any of these:

Smoked Cornish Hen

Smoked Scallops

Smoked Pork Belly

Make this recipe

Smoked hamburgers are a delicious way to enjoy beef. The smoke and seasoning give the burger a great flavor that will make your mouth water. We hope you’ll try this easy recipe for yourself and see how easy it is to make smoked burgers at home.

If you make this insanely delicious smoked hamburger recipe or any other recipe please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.

You can also keep up with my food exploits as well as original recipes! You can find me on InstagramFacebookTwitter, and Pinterest. If you like any of the music you find on the site, visit me at Spotify to find curated monthly playlists. 

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smoked burger with melted cheese, sauce, and caramelized onions

Easy Delicious Smoked Burger

With this easy delicious smoked burger recipe, you can have restaurant-quality burgers right in your own backyard! The smoky flavor of the burgers will tantalize your taste buds, and the juicy, perfectly cooked interior will have you feeling like a grill master in no time. So fire up the grill and get cooking!
Prep Time: 5 minutes
Cook Time: 40 minutes
Course: Main Course, Sandwich
Cuisine: BBQ
Servings: 4 people
Calories: 1078kcal
Author: Marwin Brown

Ingredients

For The Hamburger Patties

  • 2 lbs Ground beef
  • 2 teaspoon Kosher salt
  • 2 teaspoon Black Pepper

For the Buns and Toppings

For the sauce

  • ½ cup Mayonnaise
  • 1 tablespoon Honey
  • 1 tablespoon Smoked Chipotle Sauce
  • 1 tablespoon Red Wine Vinegar
  • ½ teaspoon Salt
  • ½ teaspoon Pepper
  • 1 tablespoon Olive Oil

Instructions

Make The Sauce

  • Mix the ingredients together in a medium mixing bowl. Set aside.

Make the Beef Burgers

  • Form four 1-inch ground beef patties
  • Preheat the smoker to 225 degrees F. Place patties on the grill grates and smoke on indirect heat for 30 minutes. Remove and set aside.
  • Increase temperature to 400-425 degrees. Add the patties back and sear one minute per side. On the flip add your gruyere slices

Assemble the Burgers

  • Toast the buns on the grates. Remove and top the bottom bun with a generous dollop of the sauce. Top with the smoked patties then layer on the caramelized onions.
  • Add top bun and enjoy!

Notes

Smoking should be done low and slow style. 225 degrees is as high as you want to go temperature-wise. Anything higher starts to get into dried-out burger territory. Plus the low temps allow you to impart that good smoke flavor
Allow beef to come to room temperature before cooking. This will ensure more even cooking with the patties.
Wait to season the patties right before adding them to the smoker.
When forming the patties don't overwork them with your hands. Strong hands and extended molding leads to tough chewy burgers. Gentle hands is a key to a juicier burger.
Note when I refer to best burgers it's a medium rare burger. I like some pink. If you a well done burger person, I really don't have much to offer.
For the best smoked burger use a meat thermometer to get desired internal temperature. I prefer to remove my patties off the smoker about 15-20 degrees lower than the desired finished temperature. This allows me to finish with the sear and avoid overcooking.
Cook time will vary depending on a few factors including steady temperature cooked at, the thickness of the patty, and fat content.
Searing also helps get those crispy edges if that's your thing. For this smoked burger I wasn't overly focused on those edges but for my smash burgers, no doubt it's a must!
The toppings I used are just suggestions. Feel free to dress your burger with your favorite toppings. BBQ sauce, lettuce, tomatoes, cheddar cheese, etc. can all be in play.
I went a little extra with the homemade sauce. You can simplify things by just mixing mayonnaise with Trader Joe's Honey Aleppo Sauce if you can find it. It's delicious and I use it so much. Otherwise you can always default to any of your favorite condiments like ketchup or mustard or whatever else your personal preference is.
Serve these with french fries, cole slaw, or even onion rings if you have any on hand.

Nutrition

Calories: 1078kcal | Carbohydrates: 32g | Protein: 53g | Fat: 81g | Saturated Fat: 27g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 30g | Trans Fat: 3g | Cholesterol: 204mg | Sodium: 2201mg | Potassium: 801mg | Fiber: 2g | Sugar: 10g | Vitamin A: 295IU | Vitamin C: 5mg | Calcium: 412mg | Iron: 6mg
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