Smokehouse Burger Recipe
Hickory smoked and basted with BBQ sauce with your choice of cheese.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Burger Patty
Smoking & Basting
Toppings
Method
Preparing the Burger Patty
- 1
Form the Patties
In a large bowl, combine the ground beef, salt, black pepper, garlic powder, and onion powder. Mix gently until just combined. Divide the mixture into two equal portions and shape them into burger patties about 3/4 inch thick.
- 2
Chill the Patties
Place the shaped patties on a plate and refrigerate for at least 30 minutes to firm up.
Smoking and Cooking
- 3
- 4
Smoke the Patties
Place the soaked wood chips in the smoker box or directly on the coals. Once the smoke begins to rise, place the burger patties on the grill grate and close the lid. Smoke for about 30 minutes.
- 5
Baste with BBQ Sauce
After 30 minutes, open the lid and baste the patties generously with BBQ sauce. Close the lid and continue to cook for an additional 10-15 minutes or until they reach your desired doneness (160°F for medium).
- 6
Add Cheese
During the last 5 minutes of cooking, add a slice of cheese on top of each patty to melt.
Assembling the Burger
- 7
Toast the Buns
While the burgers are finishing, lightly toast the burger buns on the grill until golden brown.
- 8
- 9
Serve
Serve immediately with your favorite sides.