Traeger Smoked Burgers

These Traeger Smoked Burgers are juicy, smoky, and packed with bold flavors. Slow-smoked to perfection and then seared for a crispy crust, these burgers bring a gourmet twist to classic backyard grilling. Whether you’re making them for a cookout, game day, or just a delicious family meal, these smoked burgers will quickly become a favorite!

Why You’ll Love This Recipe

• Deep, Smoky Flavor – Slow smoking infuses the beef with wood-fired goodness.
• Juicy & Tender – The low-and-slow method keeps the burgers moist.
• Easy to Make – Minimal prep and hands-off smoking.
• Perfect Crust – A quick sear locks in the juices.
• Customizable – Add toppings and sauces to make it your own.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Burgers:

• 2 lbs ground beef (80/20 for best juiciness)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp smoked paprika (optional)
• 1 tbsp Worcestershire sauce

For Assembly:

• 4-6 burger buns (brioche, potato, or sesame)
• 4-6 slices cheese (cheddar, American, or Swiss)
• Lettuce, tomato, pickles, onions (optional)
• Burger sauce or condiments of choice

Directions

this recipe

1. Preheat the Traeger

• Set your Traeger smoker to 225°F using hickory, mesquite, or oak pellets for the best flavor.
• Allow the grill to preheat for about 15 minutes with the lid closed.

2. Form the Burger Patties

• In a large bowl, gently mix the ground beef with salt, pepper, garlic powder, onion powder, smoked paprika, and Worcestershire sauce.
• Divide into 4-6 equal portions and form into patties about ½ to ¾-inch thick.
• Press a small indentation in the center of each patty to prevent bulging while cooking.

3. Smoke the Burgers

• Place the patties directly on the Traeger grates.
• Smoke at 225°F for 60-90 minutes, or until the internal temperature reaches 130°F (medium-rare).

4. Sear for a Crispy Finish

• Increase the grill temperature to 450°F (or transfer patties to a hot cast-iron skillet).
• Sear for 1-2 minutes per side, adding cheese during the last minute.
• Remove from the grill when the burgers reach 160°F for medium or your preferred doneness.

5. Toast the Buns & Assemble

• Butter the buns and toast on the grill for 30 seconds to 1 minute.
• Assemble the burgers with lettuce, tomato, pickles, onions, and condiments.

6. Serve & Enjoy

• Serve immediately with fries, coleslaw, or grilled veggies!

Servings and Timing

• Servings: 4-6
• Prep Time: 10 minutes
• Smoke Time: 60-90 minutes
• Sear Time: 2-3 minutes
• Total Time: 1.5 to 2 hours

Variations

• Spicy Smoked Burgers – Add cayenne pepper and top with pepper jack cheese.
• BBQ Bourbon Burgers – Glaze with BBQ sauce before searing.
• Mushroom Swiss Burgers – Top with sautéed mushrooms and Swiss cheese.
• Bacon Bleu Cheese Burgers – Add crumbled bleu cheese and crispy bacon.
• Keto & Low-Carb – Serve in lettuce wraps instead of buns.

Storage/Reheating

• Storage: Keep leftover patties in an airtight container in the fridge for up to 3 days.
• Reheating:
  • Traeger – Reheat at 300°F for 10 minutes.
  • Skillet – Heat over medium-low for 3-5 minutes per side.
  • Microwave – Heat in 30-second intervals (not recommended for best texture).
• Freezing: Freeze raw or cooked patties for up to 3 months. Thaw before cooking or reheating.

FAQs

What’s the best wood for smoking burgers?

Hickory, mesquite, or oak add a bold, smoky flavor, while cherry or applewood add a slightly sweet touch.

Do I need to flip the burgers while smoking?

No! The indirect heat of the Traeger cooks them evenly. Flip only when searing.

How do I make my burgers juicier?

Use 80/20 ground beef, don’t overwork the meat, and let the patties rest after cooking.

Can I cook burgers directly at a high temperature instead of smoking?

Yes, but smoking gives a deeper flavor. If grilling directly, cook at 450°F for 4-5 minutes per side.

Should I use fresh or frozen beef?

Fresh ground beef gives the best texture, but frozen can work if fully thawed before smoking.

How do I prevent dry burgers?

Don’t press the patties while cooking, and don’t overcook past 160°F.

Can I add wood chips instead of pellets?

Yes, if using a gas or charcoal grill, add soaked wood chips in a smoker box for similar results.

Can I make smash burgers on the Traeger?

Traeger isn’t ideal for smash burgers, but you can sear them on a cast-iron griddle for a crispy crust.

What sides pair well with smoked burgers?

French fries, onion rings, coleslaw, baked beans, or a fresh side salad.

Can I smoke turkey or plant-based burgers?

Yes! Use the same method but adjust cooking times for leaner meats or plant-based patties.

Conclusion

These Traeger Smoked Burgers take backyard grilling to the next level with deep smoky flavors and a juicy, perfectly seared finish. Whether you keep it classic or load up on toppings, this recipe guarantees a next-level burger experience. Fire up your Traeger and enjoy the best smoked burger ever!

Print