A smokehouse burger... just the name says thick, juicy, and smokey. An incredible smoked burger that is worthy of being served in a smokehouse, but now you can cook them on your home gas grill.
Introduction
This is the type of burger you would expect when you walk into a smokehouse, pub, or brewery dining room. It is big, thick, and juicy, infused with great spicy taste and smoke to make a memorable meal.
Start with a good burger. I usually use a ground chuck or sirloin. Mix with your favorite BBQ sauce. I used my favorite Gate's of Kansas City, but American Test Kitchen likes Bull's Eye.
Spice with some salt, pepper, garlic, and onion powder. You can easily change this, but this is a very nice combo.
Based on a 2008 Cook's Country recipe (subscription required), I did only a few changes for taste. As usual, American Test Kitchen recipes turn out great, but this one is also simple.
My Rating
A nice solid 5.
🐄The Beef
Start with a good burger. I usually use a ground chuck or sirloin. 80 to 85% fat will generally stay moist, but leaner will be drier.
This is not the time for a substitute ground meat. While this would cook fine with ground turkey or chicken, they will tend to dry more on the surface due to the thickness of the patties.
♨️The Grill
For burgers, you generally want the grill as hot as it will go. It can be gas or a charcoal grill.
If your grill is super hot (like mine), you will need to leave a cooler area of the grill to move nearly done burgers to finish if the surface of the patty is getting done early.
Smoking on a gas grill
One of the main features of this recipe is smoking the burger. I like to use hickory, or other hardwoods are preferred.
Many people like to soak wood chips. Most experts no longer do this, and I have stopped soaking, also.
Many grills have an attached smoker box. You can also use a cast-iron smoking box or an aluminum pouch. You only need about 10 minutes of smoke—a more detailed discussion on smoking with a gas grill.
FAQs for Smokehouse Burgers
Generally, it is a large thick, and juicy spiced-up burger with a smoky wood flavor.
A good quality ground beef that is 80 to 85% lean. I prefer ground chuck or sirloin.
Yes. While real hardwood smoke is preferred, at home, you can get excellent results with good quality liquid smoke— it should only contain water and smoke. Use 1 teaspoon per pound of meat.
As hot as it will go on either your gas or charcoal grill. You should keep one area of the grill at a lower heat to use to finish if needed when the outside is done, but you haven't reached the minimum safe internal temperature.
The minimum safe internal temperature to safely consume any ground meat is 165°.
A great burger deserves a great bun. Make sure the bun fits the burger and brown it a bit on the grill (turn it down first). Top with condiments of your choice along with bacon, cheese, and anything else you want.
Serve with a potato of some type like French fries or potato salad, traditional picnic dishes like coleslaw or macaroni salad. And I do love onion rings.
📖Burger Recipes
How to Grill a Hamburger; A Beginner Tutorial
🖼️Step-by-Step Photo Instructions
Preheat the grill to the maximum and leave a cooler area that may be needed near the end of cooking. Of course, clean and oil grates.
Mix 1 teaspoon each of coarse salt, pepper, garlic powder, and onion powder. Mix 2 pounds of a good burger (80-85%) with three tablespoons of your favorite BBQ sauce, one teaspoon of coarse salt, and one teaspoon pepper. Mix just enough to combine and distribute.
Get the smoke going on your grill. I have an attached smoker box. You can also use a cast-iron smoking box or an aluminum pouch. You only need about 10 minutes of smoke—a more detailed discussion on smoking with a gas grill.
Form the burger into 1 inch thick patties. That will be about 3 ½ to 4 inches in diameter—dimple the center 1 ½ inch by about ⅛ inch on each side.
Give both sides a good sprinkle of the spice mixture.
Place over the hot side of the preheated grill. Grill each side for about 5 minutes until nicely brown.
Continue to grill until you reach 165°. The total time was about 12 minutes but will vary some by the thickness and your grill. If your burger is getting done on the outside before reaching 165°, move it to the cooler area of the grill until done.
Allow to rest for 5 minutes before serving.
📖Full Recipe
Grilled Smokehouse Burger
Ingredients
- 2 pound hamburger - 80-85% lean
- 3 tablespoons BBQ sauce
- 1 teaspoon coarse salt
- 1 teaspoon pepper
Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon pepper
- 1 teaspoon coarse salt
Instructions
- Preheat the grill to the maximum and leave a cooler area that may be needed near the end of cooking. Of course, clean and oil grates.
- Mix 1 teaspoon each of coarse salt, pepper, garlic powder, and onion powder. Mix 2 pounds of a good burger (80-85%) with three tablespoons of your favorite BBQ sauce, one teaspoon of coarse salt, and one teaspoon pepper. Mix just enough to combine and distribute.
- Get the smoke going on your grill. I have an attached smoker box. You can also use a cast-iron smoking box or an aluminum pouch. You only need about 10 minutes of smoke.
- Form the burger into 1 inch thick patties. That will be about 3 ½ to 4 inches in diameter—dimple the center 1 ½ inch by about ⅛ inch on each side.
- Give both sides a good sprinkle of the spice mixture. You don't need to use all of it, just to your taste.
- Place over the hot side of the preheated grill. Grill each side for about 5 minutes until nicely brown.
- Continue to grill until you reach 165°. The total time was about 12 minutes but will vary some by the thickness and your grill. If your burger is getting done on the outside before reaching 165°, move it to the cooler area of the grill until done.
- Allow to rest for 5 minutes before serving.
My Private Notes
Recipe Notes
Pro Tips
- These are large burgers, about ½ pound and 1-inch thick.
- Use ground meat that is 80-85% lean.
- Be sure to dimple the center of the burger before cooking. This prevents it from puffing up and helps even out cooking.
- Use the BBQ sauce you like. And the wood chips you like (I like hickory.)
- If you can't smoke, you can mix in 1 teaspoon per pound of a good quality liquid smoke.
- You only need about 10 minutes of smoke. I no longer soak wood chips.
- Heat the grill to high. Be sure to leave an area of the grill cooler so if the outside is done, but the center is not, you can move the burgers there to finish.
- The minimum safe temperature for any ground meat is 165°. Be sure to check with a thermometer to keep your family and guests safe.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editors Note: Originally Published June 15, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Chris
Holy smokes, you rarely give out 5's so I know this must be one serious burger! I'll have to try it on our gasser.
DrDan
Yep serious... Since it is so thick, it needed different technique.
Thanks for the note Chris.
Note to readers: Check out Chris's blog Nibble Me This