Here is a great way of smoking burgers on your Pit Boss, Z Grills or Traeger pellet grill. You can take this recipe for smoked burgers in a bunch of different directions but this is a great framework to get you started.
This recipe includes my new “go to” burger seasoning rub along with time, temperature, etc to help you make amazing burgers for your guests.
Let’s get going!
Get the Burgers and Sides Ready for the Smoker
I like to cook large, thick hamburger patties when I am using a pellet smoker. These burgers were about an inch thick and each weighed a half pound.
The burgers were seasoned on both sides with the following rub:
- 2 tbls table salt
- 2 tbls black pepper
- 2 tsp Gebhardt’s chile powder
- 1/2 tsp Accent (MSG)
I decided to include the MSG in this rub because it is a fundamental component of so many championship brisket rubs and, well, beef is beef.
Before I hit the burgers with the rub I added about a teaspoon of Worcestershire sauce to the surface of each patty and spread it around evenly.
After the burgers were seasoned I got some of the toppings prepped for the smoker. I sliced a sweet onion and added it to a cast iron pan along with an 8 oz packed of sliced button mushrooms. The veggies were seasoned with the same rub I used on the burgers and I tossed them with two teaspoons of Worcestershire sauce to coat.
Set Up Your Pit Boss for Smoking
Below is a picture of how I set up my Z Grills for smoking burgers but you can do the same on your Pit Boss.
The cast iron pan with onions and mushrooms goes on the primary cooking grate along with a six inch smoke tube filled with smoldering wood pellets. The burgers go on the elevated grate so they can drip grease onto the onions.
I was burning hickory pellets in both the hopper and smoke tube.
Set the temperature of your grill to 180F.
Smoke the Hamburgers for Two Hours
Exactly how long it will take you to smoke the burgers depends upon:
- Burger thickness
- How you like your burgers
In general you should budget at least two hours to smoke your burgers. That is how long it took to get these one inch thick patties to an internal temperature of 145F. Some folks like their burgers a little more well done so an internal temperature of around 155F would be better for them.
Cooking the burgers at such a low temperature has a couple of benefits. The first is that it gives them plenty of time to take on a nice reddish color. The second is that it prevents the burgers from swelling up in the middle and cooking unevenly like they do when grilled at high heat.
Once the burgers are at your desired target temperature you can add toppings, cheese, barbecue sauce, etc as desired. I topped one of these with the mushrooms and onions from the pan and another with jalapenos and barbecue sauce. Most of them also got a slice of American cheese as well.
Serve the Smoked Burgers on a Great Bun
The last step in this recipe is to serve your burgers on a great bun.
Using a great bun is an incredibly easy step that is often neglected. Please note that I am saying “great” and this does not have to mean “fancy’. You can make just about any bun great if you take the time to toast it.
I was serving these burgers on brioche buns. While the burgers were cooking I took the time to toast each bun on my stove using a little Pam cooking oil sprayed into a skillet. About one minute on high heat is all you need to get the buns properly toasted.
Make sure you provide plenty of other toppings and condiments for your guests. It is amazing what some people put on their burgers and sometimes something as simple as providing a choice of mustards will impress the heck out of them!
Smoked Burgers on a Pit Boss Pellet Grill
Equipment
- Pit Boss, Z Grills or Traeger Pellet Grill
Ingredients
- 6 Large Hamburger Patties 1/2 pound, 1 inch thick
- 6 tsp Worcestershire sauce
- Toasted Buns
- Toppings of Choice
- Burger Seasoning
- 2 tbsp Table salt
- 2 tbsp Black Pepper
- 2 tsp Gebhardt's Chile Powder
- 1/2 tsp Accent (MSG)
Instructions
- Combine the dry rub ingredients and mix well.
- Baste both sides of each burger with a little Worcestershire sauce.
- Season both sides of the burgers with the dry rub, about a teaspoon per side.
- Turn on your pellet grill and set the temperature to 180F. Light a smoke tube filled with wood pellets and place on the primary cooking grate.
- Smoke the burgers for two hours until an internal temperature of 145F is reached for Medium. Cook to 155F if guests prefer their burgers Well Done.
- Remove the burgers from the grill and serve on a toasted bun with toppings of choice.
