Smoked Burgers Recipe

A hamburger with lettuce, cheddar and Swiss cheese on a bun is served on a wooden board next to a pile of potato chips.

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Juicy smoked burgers cooked low and slow, then finished with a hot reverse sear for a real crust. Simple salt-and-pepper seasoning lets the smoke flavor lead.

Prep Time15

Cook Time1 5

Chilling Time30

Total Time1 50

Course: Main Course

Cuisine: American

Keyword: how to smoke burgers, reverse sear burgers, smoked burger recipe, smoked burgers, smoked hamburgers

Servings: servings

Calories: 859kcal

Author: Chef Jenn

Ingredients

2 pounds 80/20 ground beef
1 teaspoon kosher salt
1 teaspoon black pepper coarsely ground
4 slices cheese your choice
4 buns toasted
all your favorite burger toppings

Instructions

Divide the ground beef into 4 equal portions (about 8 oz each). Handle as little as possible and shape into patties about 4.5 inches wide and 3/4 inch thick.
Press a shallow dimple into the center of each patty with your thumb. Season both sides with salt and pepper.
Refrigerate the patties at least 30 minutes or pop them into the freezer for 10 minutes.
Preheat the smoker to 225°F with hickory or mesquite pellets.
Place the cold patties directly on the grates. Smoke without flipping until the internal temperature reaches 135°F. Cook to temp, not time!
Set the smoked patties aside. Crank the smoker to high (about 400°F), or transfer patties to a screaming hot cast iron skillet. Return the patties to the smoker and sear 1 to 2 minutes per side until a crust forms.
Pull at 145°F for medium or 160°F for well done. Add a cheese slice to each patty in the last minute of searing.
Rest 3 to 5 minutes, then serve on toasted buns with your toppings of choice.

Notes

Recipe Card Tips

Start cold. Patties straight from the fridge (or freezer) keep their shape on the grates and pick up smoke more evenly than room-temperature meat.
Don't skip the dimple. Without it, the centers puff into a dome, and the burgers cook unevenly.
The reverse sear is what builds the crust. Get the skillet or smoker truly screaming hot before the patties go on, or you'll steam them instead of searing.

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