These easy Smoked Hamburgers are juicy, smoky, and simple to make, delivering that bold barbecue flavor right from the smoker. But what really sets them apart? A special homemade sauce that adds a tangy, savory kick to every bite.
With summer here and my daughter home from college, I've practically moved into my outdoor kitchen. This recipe was born out of our excitement to try a homemade sriracha sauce - and let me tell you, it turned out to be a total hit!
Here's more of my favorite Smoker Recipes:
Jump to:
Ingredients
- Burger Patties - Scweid & Sons can be found at your local Publix 😉
- Bacon Slices
- Special Sauce - Mayo, Sriracha, Mustard and Butter
- Buns
- Sliced Cheese - I used cheddar, but pepper jack works beautifully as well!
- Kairos Seasoning - Or your favorite burger seasoning
- Toppings of your choice (tomatoes, lettuce, onion..)
See Smoked Hamburgers recipe card below for quantities.
It's All About the Temp
The key to great smoked food is temperature! With the technology we have today-and the wide variety of meat thermometers available-there's no excuse for dry meat. We can easily monitor both the smoker temperature and the internal temperature of the meat to ensure a perfect cook every time. Think smarter, not harder!
Step-by-Step Instructions
- Step 1: Preheat Smoker to 250°F. Place bacon on the smoker (it will need to cook longer than hamburgers).
- Step 2: After bacon has been cooking for 15 minutes, season patties with Kairos or your favorite BBQ rub. Place hamburgers onto the smoker.
- Step 3: Once bacon is crispy, remove from smoker, chop up and set aside to cool.
- Step 4: Make sauce by combining melted butter, mustard, mayo, sriracha, bacon bits and 1.5 teaspoon of BBQ rub.
- Step 5: Once hamburgers reach an internal temperature of 140°F, place cheese on top of them. Remove from smoker once cheese has melted.
- Step 6: Build Smoked Hamburger from the bottom up (bottom bun, sauce, burger, sauce, remaining toppings and top bun).
Substitutions and additions
- Cheese: Don't have cheddar? Using a Monterey Jack or Colby-Jack cheese works great too! I don't suggest using a creamy cheese like gouda or mozzarella. They don't jive with this sauce too well.
- Additional Topping Ideas:
- Lettuce, tomato, onion
- Dill pickle chips
- Fried egg
- Pickled red onions or jalapeños
- Spicy coleslaw
- Sautéed mushrooms
- Shallots
Equipment
- Traeger Grills - This Timberline Series has me sold! Best smoker I have on the deck.
- Smoking Pecan Pellets - Purely pecans! With no blends, hardwoods, additives or fillers.
- Meater - Meat thermometers that can handle the high temps and Bluetooths right to your phone for easy monitoring.
- Kairos Seasoning - For this recipe I used a Texas Style rub, but be sure to check out their seasoning combos.
Storage
Refrigerate your Smoked Hamburgers for up to 3 days in an airtight container (best if reheated in oven or air fryer). Meat be frozen in an airtight container for up to 4 months.
More From the Smoker
Video of Recipe
Recipe
Smoked Hamburgers
These Smoked Hamburgers are juicy and simple to make for a crowd. What sets them apart is their rich, bold barbecue flavor. They're just as easy to make as grilling a burger, but after you have one bite, I guarantee you'll never cook a burger any other way again.
Equipment
Ingredients
- 2 6 oz Burger Patties
- 2 Hamburger Buns
- 3 teaspoon BBQ Seasoning
- 2 Slices Bacon
- 2 Slices Cheddar Cheese
- ½ Cup Mayo
- 2 tablespoon Sriracha
- 2 tablespoon Mustard
- 2 tablespoon Butter melted
Instructions
- Preheat Smoker to 250°F. Place bacon on the smoker (it will need to cook longer than hamburgers).
- After bacon has been cooking for 15 minutes, season patties with Kairos or your favorite BBQ rub. Place hamburgers onto the smoker.
- Once bacon is crispy, remove from smoker, chop up and set aside to cool.
- Make sauce by combining melted butter, mustard, mayo, sriracha, bacon bits and 1.5 teaspoon of BBQ rub.
- Once hamburgers reach an internal temperature of 140°F, place cheese on top of them. Remove from smoker once cheese has melted.
- Build Smoked Hamburger from the bottom up (bottom bun, sauce, burger, sauce, remaining toppings and top bun).
Notes
Storage:
Refrigerate your Smoked Hamburgers for up to 3 days in an airtight container. It's best if they are reheated in oven or air fryer for a few minutes until warmed through.
The meat can be frozen in an airtight container for up to 4 months. Just thaw overnight in the fridge before cooking or reheating the next day.
Tips:
- The key to great smoked food is temperature! With the technology we have today-and the wide variety of meat thermometers available-there's no excuse for dry meat. We can easily monitor both the smoker temperature and the internal temperature of the meat (140ºF) to ensure a perfect cook every time.
- Cook the bacon first. It takes longer to cook than the burger patties, so you'll want to make sure it's done in time.
- Make the hamburger patties the same size. Whether you bought them pre-shaped or not, by making them the same shape and thickness you don't risk overcooking since they will all be done at the same time.
Nutrition
Calories: 798kcalCarbohydrates: 28gProtein: 13gFat: 71gSaturated Fat: 21gPolyunsaturated Fat: 28gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 86mgSodium: 1426mgPotassium: 218mgFiber: 2gSugar: 4gVitamin A: 791IUVitamin C: 11mgCalcium: 275mgIron: 5mg
Tried this recipe?Rate it and let me know how it was!
Comments
No Comments