Smoked Hamburger Recipe

Ingredients

• 1 bagwood chips or pellets (mesquite is suggested)
• 454 g (1 lb)ground chuck (80–85% lean)
• 1.25 ml (¼ tsp)salt
• 0.6 ml (⅛ tsp)black pepper
• 4cheese slices
• 4hamburger buns
• to tastetoppings and condiments, such as lettuce, bacon or grilled onion

Instructions

1. 1

   Heat the smoker

   Preheat the smoker to 107°C (225°F) with mesquite chips or pellets, or use your preferred wood.

2. 2

   Shape the patties

   Divide the ground chuck into 4 equal portions and gently shape each into a patty without overworking the meat. Press a shallow dimple into the top of each one.

3. 3

   Season the beef

   Sprinkle the salt and pepper evenly over the patties; season both sides if you like.

4. 4

   Smoke the patties

   Put the patties in the smoker. Insert a probe through the side of one patty and set it to 5.5°C (10°F) below your chosen final doneness temperature.

5. 5

   Sear and melt

   When the patties reach 5.5°C (10°F) below your chosen final temperature, remove them and cover with foil. For the smoker method, raise the smoker to 232°C (450°F); once it reaches temperature, return the patties and sear for 2 minutes per side, or until they reach your chosen final temperature. Add the cheese after flipping. Alternatively, sear the patties in a greased, preheated frying pan over medium-high heat for 1 to 1½ minutes per side, or until they reach that temperature; add the cheese after flipping.

6. 6

   Build the burgers

   Toast the buns if desired, then add your chosen toppings and condiments to serve.

What is a smoked hamburger?

A smoked hamburger is a beef patty cooked gently in a smoker so it takes on the aroma of the wood, then finished with a hotter sear. It draws on the familiar American burger format, with a bun, cheese and toppings added at the end.

This version keeps the patties simple: ground chuck, salt and pepper. The gentle smoke cooks them through before a brief sear adds a browned exterior.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 29g protein, 27g carbs, 29g fat.

The beef and cheese provide most of the protein and fat, while the bun supplies most of the carbohydrates. Toppings such as bacon or extra cheese add more fat and salt; serve the burger with salad or vegetables for a balanced plate.

Choosing the beef and wood

Ground chuck: The recipe calls for 80–85% lean beef, which gives the patties enough fat for a juicy result. Handle it gently so the texture stays tender rather than compact.

Wood: Mesquite is the suggested choice, but other smoker chips or pellets can be used. Use the smoker according to its manufacturer’s instructions.

Shape patties gently

Portion the beef into four even pieces for burgers that cook at a similar rate. Shape each one with a light touch; pressing and kneading the meat can make the cooked patty dense.

Dimple: Press a shallow hollow into the centre of each patty before seasoning. This helps the patties keep a more even shape as they cook.

Use temperature as your guide

The smoker is set to 107°C (225°F) for the slower first stage. A probe inserted through the side of a patty can track its centre temperature without needing to lift it repeatedly.

Doneness: The method calls for removing the patties 5.5°C (10°F) below the chosen final temperature, then searing to finish. For food safety, cook ground beef to an internal temperature of 71°C (160°F), checked with a food thermometer.

Finish with a quick sear

The hotter finish browns the outside after the patties have taken on smoke. You can raise the smoker to 232°C (450°F) or use a greased frying pan over medium-high heat.

Cheese: Add each slice after flipping during the sear so it has time to soften and melt. Keep an eye on the patties, since the searing stage is brief.

Choose your toppings

Buns: Toast them if you like a warmer, more substantial base for the patty. The recipe leaves this optional.

Toppings: Lettuce, bacon and grilled onion are suggested, but you can finish the burgers with the toppings and condiments you prefer. A crisp salad or simple slaw makes a fresh side.

Recipe notes & tips

• Keep the beef cold until you are ready to shape the patties.
• Use a probe thermometer through the side of a patty to check its centre.
• Make the patties evenly thick so they cook at a similar pace.
• Rest the patties briefly under foil while the smoker heats for the sear.
• Toast the buns near serving time so they stay warm.

Variations

• Try another wood: Use your preferred chips or pellets instead of mesquite.
• Add grilled onion: Cook onion slices until soft and browned, then pile them onto the burgers.
• Use a different cheese: Swap the slices for a cheese that melts well.
• Add bacon: Cook it separately and add it with the other toppings.
• Change the condiments: Finish with your preferred burger sauces and pickles.

Common mistakes to avoid

• Overworking the beef: Shape the portions gently to avoid dense patties.
• Skipping the dimple: Press a shallow hollow into each patty before cooking to help it hold its shape.
• Guessing doneness: Check the centre with a thermometer rather than relying on colour alone.
• Searing too long: Follow the short searing times and monitor the internal temperature.
• Crowding the smoker: Leave space between patties so heat and smoke can circulate.

How to store

Refrigerate cooked patties promptly in a covered container and use within 3–4 days. Reheat until steaming hot, using a frying pan or oven; keep the buns and fresh toppings separate until serving.

Frequently asked questions