Smoked hamburgers are one of the easiest ways to get real wood-fired flavor into a burger without drying it out. The trick is not just smoking them. It is smoking them first, then finishing them hot to build a proper crust.
This reverse sear method gives you the best of both worlds. You get smoke flavor all the way through the patty, then finish with high heat so the outside has the texture you actually want in a burger.
If you have only grilled burgers before, this is a great way to level them up without getting complicated.
Why Reverse Seared Smoked Hamburgers Work
Starting low lets the burgers take on smoke evenly while cooking gently through the center. Finishing hot gives you the crust and color you miss when a burger stays low and slow the entire time.
That is the difference between a burger that tastes smoked and a burger that just looks like it sat on a smoker.
The Best Beef Blend
Use 80/20 ground beef for the best balance of flavor and moisture. Leaner beef will work, but it can dry out faster once you sear it.
Keep the patties about 1/2 inch thick and avoid overworking the meat when shaping them.
Best Temperature for Smoked Hamburgers
Start the burgers at 225°F. This gives them time to pick up smoke without cooking too aggressively.
Once they reach about 135°F internal, increase the heat to 450°F and finish them until they reach 150°F. That final blast of heat builds the crust and melts the cheese fast.
How Long to Smoke Hamburgers
Most patties will take about 45 minutes at 225°F before they are ready for the sear. The total cook time usually lands around 1 hour once the high-heat finish is included.
Always cook to internal temperature instead of relying on time alone.
When to Add Cheese
Add cheese during the high-heat finish after the burgers have been flipped. That gives it enough time to melt without sitting too long on the smoker.
Resting and Serving
Rest the burgers for 5 to 10 minutes before serving. This helps the juices settle back into the meat so they stay in the burger and not all over the bun.
Serve them on toasted buns with your favorite toppings. If you want to round out the meal, smoked burgers pair really well with smoked mac and cheese or grilled corn on the cob.
Table of Contents
In this recipe, we're going to discuss:
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Frequently Asked Questions
- What temperature should I smoke hamburgers?
- How long does it take to smoke hamburgers?
- Why reverse sear smoked hamburgers?
- What internal temperature should smoked hamburgers reach?
- What ground beef is best for smoked hamburgers?
- When should I add cheese to smoked hamburgers?
- Can I smoke frozen hamburgers?
- Ingredients
- How to make Smoked Hamburgers
- Comments
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Smoked Hamburgers Recipe
Ingredients
Main
BBQ Tools
- MEATER Plus Bluetooth Thermometer - great for tracking internal temperature
- ThermoPro Instant Read Thermometer - a must-have for any BBQer
- GrillBlazer GrillGun - lights charcoal and wood in 1 minute (10% off)
Steps
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Make the hamburger patties
Form the ground beef into 4 equally sized patties, roughly 1/2" thick. Season both sides of the patties with the seasoning.
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Preheat the smoker
Preheat the smoker to 225°F according to the manufacturer's instructions.
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Smoke the hamburgers
Place the hamburger patties on smoker and smoke for approximately 45 minutes until the burgers reach an internal temperature of 135ºF.
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Sear the burgers after smoking
After the burgers have absorbed enough smoke and are getting close to being done, increase the temperature of the smoker to 450°F. After a few minutes, flip the burgers and optionally top with a slice of cheese. Continue cooking the burgers until the internal temperature registers 150°F and has a nice crust. Optionally, sear the burgers over an open flame or in a cast iron skillet.
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Serve the smoked hamburgers
Remove the smoked hamburgers after they reach 150°F and let them rest for 5-10 minutes before serving. Place the smoked burgers on a bun and add your favorite toppings and condiments. Enjoy!
Frequently Asked Questions
What temperature should I smoke hamburgers?
Smoke hamburgers at 225°F so they can take on smoke flavor before the final sear.
How long does it take to smoke hamburgers?
Most burgers take about 45 minutes in the smoker before searing, with about 1 hour total cook time depending on thickness.
Why reverse sear smoked hamburgers?
Reverse searing gives the burgers time to absorb smoke first, then builds a better crust at the end over high heat.
What internal temperature should smoked hamburgers reach?
For this recipe, smoke the burgers to 135°F, then finish them at high heat until they reach 150°F.
What ground beef is best for smoked hamburgers?
80/20 ground beef works best because it has enough fat to stay juicy during the smoke and sear.
When should I add cheese to smoked hamburgers?
Add cheese during the final sear after flipping the burgers so it melts quickly without overcooking the patty.
Can I smoke frozen hamburgers?
It is better to smoke thawed patties so they cook more evenly and take on smoke more consistently.
Saw these in your last email and tried them this weekend. Not sure i’ll be doing them another way again!