This Hamburger recipe for Smoked Burgers is the best I ever had. The juicy texture and smoky taste just made me feel at home.
There are a million hamburger recipes all over the internet but I tell you what, whenever warmer weather hits I think grilling and my Smoked Burger recipe. Every week, sometimes more than once, I find myself pressing out ground beef patties and slipping them inside my electric smoker out on the deck. I tried smoking burgers a few months back and discovered that they were the best I’d ever had – and so I became immediately hooked. Fortunately, my family shares my addiction to what I am calling Christy’s Smoked Burgers!
Not An Expensive Recipe
The thing I love most about these is that you don’t have to use expensive ground meats for them to taste like you did. The process of slow heat and smoke helps to create a tender and juicy burger with just about any old run of the mill ground beef. Seasoning is simple and cooking is as easy as placing them in the rack and going back inside to wait it out in air conditioned comfort.
What Should I Put On My Burger?
Today I thought I’d share with you my perfect smoked burger. In addition to smoking the patties, I also add in slices of onion and let them cook low and slow in my smoker. Once finished, I top it off with provolone cheese, a little bit of mustard, and a new product I’ve discovered this summer: Vlasic Farmer’s Garden Pickles. Although, I should say Farmer’s Garden Veggies because there is more than just pickles in that jar!
Don’t Have A Smoker?
How To Make A Delicious Smoked Burger
- Ground chuck
- shaped into hamburger patties*
- Provolone cheese
- Large onion
- beef bouillon cube
- pat of butter
- Season All
- Salt and Pepper
- Vlasic Farmer’s Garden pickles*.
Special Burger Making Technique
*I usually make my patties into doughnut shapes, leaving a hole in the middle that helps them to get cooked evenly and closes up once they are done. That isn’t needed with smoking because they cook so slow and low anyway. Smoked hamburgers are a favorite, and I think you will enjoy this technique.
What Kind of Pickles Should I Use?
*There are five different varieties of these pickles: Zesty Garlic Chips, Bread & Butter Chips, Kosher Dill Spears, Kosher Dill Halves and Dill Chips. I’m using the Zesty Garlic but you can use your favorite.
To prepare the burgers, I just sprinkle them liberally with seasoned salt.
What is Season All?
Season All is a wonderful flavor enhancer for just about anything and contrary to popular misconception, it does not contain MSG (just heading that one off at the pass because I’ve been around the block enough to know it was coming!). Now there may be brands that do have it but the ones I use don’t.
How to Make Smoked Burgers
To prepare your onion, cut it into wedges, add a pat of butter, and a beef bouillon cube, and place it in foil.
That bouillon gives it an extra oomph of flavor. My mother says it makes it taste kind of like French onion soup. I say it makes it taste like a really good onion. 🙂
Now put everything in your smoker.
I preheat my smoker to 225 to 250 and cook my burgers until the internal temperature reaches 155-160. You can take them out at 150 but I like to cook them a little longer just to make sure it doesn’t “Moo” at me when I go to take a bite. You can do this on a smoker on pellet grill.
My Masterbuilt smoker has a temperature sensor that sticks into one of the piece of meat and then there is a little button I can press on the outside of the smoker to tell me what the temperature is at any given time during cooking. This makes it easy to know when my burgers are done. There is even a remote that you can just keep with you and check on the temperature from inside the house but y’all know I lost that a long time ago :). Organization is not one of my spiritual gifts. They generally take around an hour but it is important to cook until they get to the desired temperature rather than go by a timer.
These are my soaked hickory chips. You can buy a bag of them at the grocery store and one bag usually lasts me approximately ten forevers 🙂 I load them up in my little thingiemabobber here on the right.
And then I insert the Thingiemabobber into the Whosiewhatsit and turn it upside down to unload the wood chips. I like to add more chips about half an hour later but you certainly don’t have to. Whenever I am smoking chicken, which takes around two hours or so the way I do it, I add wood chips two or three times.
This smoker has wheels on the back of it so I just wheel it outside when I need to use it and wheel it back into the house or garage when I’m done.
These are our super juicy burgers once they are done smoking. They are literally bursting with juice and delicious smoked meat flavor.
And here is our burger, all loaded up and ready to devour! Serve up on a toasted bun with all your favorite fixings.
It can take around 60-90 minutes to smoke a hamburger on a smoker. It all depends on how the internal temperature is of your burgers.
You will pull them off when they are 155-160 degrees internally. Reach for a meat thermometer and measure the temperature by poking in the largest portion of the hamburgers. That way you get an accurate reading on the temperature.
The only time you will flip the burgers is when you sear them. Other than tat you do not have to flip your hamburgers as they smoke on the grill or smoker.
- 4 Hamburger Patties hand shaped, using your preferred ground beef
- 4 slices Provolone Cheese
- Season All
- Large Onion with a beef bullion cube and a pat of butter
- Vlasic Farmers Garden Pickle Chips
- Preheat electric smoker to 250 (if you don’t have a smoker, prepare the burgers using this method). Liberally sprinkle each side of the patties with Season All.
- Slice onion into wedges and place in center of foil square along with bullion cube and butter. Seal well in foil.
- Place patties and onion inside smoker. Cook to an internal temperature of at least 150, I prefer 155-160.
- To serve, top with cooked onion, provolone cheese, mustard, and Pickle Chips.