Juicy Smoked Burgers
If you're a fan of burgers, you're going to love this easy smoked burger recipe. These burgers are juicy and delicious, and they're perfect for smoking on your Traeger, Pit Boss, or pellet grill. This crowd-pleaser is great for memorial day, 4th of July, tailgating, and any other backyard cookout!
Ingredients
- 1 lb lean ground beef ~15% fat
- 1 large egg
- ½ tablespoon coarse ground pepper
- ½ tablespoon garlic powder
- 1 teaspoon coarse kosher salt
- ½ cup whole milk divided
- ¼ cup crushed saltine crackers about 8 crackers
- ½ cup finely diced onion
Instructions
Prep:
- Start your pellet smoker according to the manufacturer's directions and preheat to 225f.
- Line a baking sheet with tin foil and place it on the bottom grate of your smoker.
Make The Burgers:
- In a large bowl, add 1 lb of lean ground beef. Use your fingers to poke holes into and break up the beef.
- Add 1 large egg, 1 /2 tablespoon coarse ground black pepper, 1/2 tablespoon garlic powder, and 1 teaspoon coarse kosher salt, then fold in the egg and seasonings gently until combined.
- Add in 1/4 cup of whole milk and mix until combined. The mixture will be somewhat sticky, but the beef will absorb the milk.
- Sprinkle 1/4 cup of crushed crackers and 1/2 cup of diced onions to the bowl, and fold in the crackers and onions into the beef.
- Finally, add another scant 1/4 cup of milk to the mixture, and mix until combined. The mixture will be sticky at this point, but that's perfect.
- Form the beef mixture into 4 large burger patties.
Smoke The Burgers:
- Place your burgers on the middle rack of your preheated smoker, above the foil-lined baking sheet. This is a great time to insert a meat thermometer if you're using one
- Smoke at 225f for 60 minutes.
- Increase the heat to 325f and smoke until the internal temperature of the burgers reaches your desired doneness: Rare burger = 120 - 125f Medium burger = 140 - 145f Well done burger = 160 - 165f
- Remove burgers from the smoker, top with a cheese slice, and serve on fresh burger buns with your favorite condiments, and don't forget the bacon!
Notes
Batch:
This easy recipe as written is perfect for 4 thicker burgers. If you like smaller burgers, they can be made into 6 burgers!
Feel free to double, triple, or beyond, with this recipe. It's easily scaleable!
Storage:
Store your smoked burgers in the fridge wrapped in plastic wrap or in an airtight container for up to 3 days. If you're going to store them for longer than 2 days, I would recommend vacuum sealing and freezing them for long-term storage. A great way to reheat smoked hamburgers is to place them on a microwavable plate with a tablespoon of water and reheat them in the microwave. The water helps to keep the patty juicy!make-ahead
This smoked hamburger recipe is perfect for make-ahead meals. Kevy will often whip up a triple or quadruple batch and freeze the extra burgers for quick weeknight meals in the future. Here's what he does:- Make the burgers as directed in the recipe card.
- Shape and place them onto a parchment-lined baking sheet in a single layer.
- Freeze for 4-6 hours or until completely frozen solid.
- Vacuum seal the burgers using our Avid Armor vacuum sealer and return to the freezer.
variations + substitutions
This recipe is just a starting point, with this basic recipe you can make any kind of burger you like!- Mix in some ground pork
- Substitute the salt, pepper, and garlic for your favorite dry rub!
- Use a couple of tablespoons of barbecue sauce in place of the same amount of milk.
- Try different crackers or even chips as the binder! We've used pretzel crackers, Ritz, and even Doritos!
