Smoked Burgers Recipe

Mix and form patties

In a large bowl combine the ground beef, kosher salt, black pepper, garlic powder, smoked paprika and Worcestershire sauce. Gently fold ingredients together with your hands or a spatula until just combined — avoid overworking. Divide the mixture into four equal portions (about 6 oz each). Form each portion into a patty about 3/4 inch thick and slightly larger than bun diameter, creating a slight dimple in the center of each patty to reduce doming while cooking.

Brush or rub a thin film of softened butter on both sides of each patty. This aids browning and adds a touch of flavor during smoking.

Prepare smoker or grill

Preheat your smoker to 225°F (107°C) for indirect smoking. If using a gas grill, set up for two-zone cooking (one side medium-low for smoke, other side off) and place soaked wood chips in a smoker box or foil packet; if using a charcoal grill, bank coals to one side and place a small pile of soaked chips on the hot coals. Oil the cooking grate lightly with neutral oil to prevent sticking.

Once temperature is steady at 225°F, place patties onto the grill or smoker grates over indirect heat. Close lid and smoke until internal temperature reaches about 115–120°F, roughly 25–35 minutes depending on your smoker and patty thickness. This low-and-slow smoke step imparts the smoky flavor while keeping the centers relatively rare.

Finish over direct heat

Increase smoker or grill temperature (or move patties over direct heat) to about 450–500°F. Sear the patties 1–2 minutes per side to create a crust and raise internal temperature to 155–160°F for a medium-well burger (or 140–145°F for medium). During the last 30–60 seconds of cooking, place a slice of cheddar on each patty, close the lid to melt.

While finishing the patties, slice the tomato into 1/4-inch rounds and thinly slice the red onion into rings. Dry the lettuce leaves on paper towels. Lightly butter the insides of the buns (use the 1 tbsp reserved or additional butter) and toast them cut-side down on the hot grill or in a skillet for 30–60 seconds until golden.

If using pickles, have slices ready to assemble.

Mix the mayonnaise with mustard and ketchup in a small bowl to make a quick burger sauce. Taste and adjust seasoning if desired.

To assemble each smoked burger: spread about 1 tablespoon of the sauce on the bottom bun, place a lettuce leaf, then the smoked cheeseburger patty, top with 1–2 tomato slices, a few onion rings, and pickle slices if using. Spread a little sauce on the top bun and close.

Let assembled burgers rest for 2 minutes to settle juices, then serve hot with extra condiments on the side.