Smoked Burgers ~ #RecipeWednesday #Recipe ~ 1/11/23

Another reason I can’t wait until Spring, is to get our smoker going again. I had a blast last year trying out different recipes. One of MY favorites was the smoked burger. Make your patties how you would normally, and toss them in the smoker for a little bit. Add some of that smoky flavor.

When it comes to seasoning, I like to use a mix of Auntie Nono’s and Montreal Steak Seasoning.

Add your ground beef to a bowl, sprinkle on your seasonings.

Form into patties and place on a wax paper lined cookie sheet. Until smoker is ready.

When smoker is ready, add patties to the smoker and insert your Bluetooth thermometer.
*see recipe below for final temperatures.

Add your wood chips. I love the smell and taste of hickory, so that’s what I use for my burgers.

When it has reached your desired doneness, remove and place in a skillet to crisp up.

Add your cheese. Done… and delicious! Whatever you have left over, cover and put in the fridge. The next day, heat up a skillet and toss a burger or two in there, heat (and flip) until the burger has reheated. Still delish.

Smoked Burgers


In a bowl, add your ground beef. Sprinkle each seasoning over the top.

Mix until combined

Form into patties.

Place on a wax paper lined cookie sheet, until smoker is ready

Smoker Info:

Set smoker to 250 degrees

Set timer to: 2 hours

When preheated to 250, add burgers to rack and wood chips.

*You can use apple, cherry or hickory* ( I prefer hickory)

Insert your Bluetooth Thermometer and enjoy the smell!

(You can add BBQ sauce, the last 10 degrees or so)

Well Done: 160°F to 165°F – It’s very tough and usually dry.

Medium Well: 150°F to 155°F – This burger will have a small amount of pink in the very center, but the outsides will have started to dry out.

Medium: 140°F to 145°F – Slight pink throughout the inside of the burger.

Finish in the skillet to crisp up.

Add cheese (optional)


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