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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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