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๐Ÿ Home ยป Recipes ยป Beef Recipes

Smoked Hamburgers

Published: Mar 19, 2025 by Dan Mikesell AKA DrDan ยท 3 Comments

Jump to Recipe
Time: 27 minutes mins

Smoked hamburgers are quick and easy to prepare on your backyard grillโ€”no smoker needed. They're thick, juicy burgers like those youโ€™d find at a smokehouse, featuring a smoky char and topped to your preferenceโ€”all in about 30 minutes at home using a gas grill or another type.

๐Ÿ„Ingredients

Ground beefโ€”usually 80/20
BBQ sauce
Spicesโ€”garlic powder, onion powder, salt, pepper
Wood chips
Toppings and buns

Smoked hamburger with toppings.
Jump To (scroll for more)
  • ๐Ÿ„Ingredients
  • ๐Ÿ‘จโ€๐ŸณHow to Smoke Burgers on the Grillโ€”Step-by-Step Photo Instructions
  • โฒ๏ธHow long to smoke burgers on the grill
  • ๐Ÿ˜ŠMake it your wayโ€”options and variations
  • ๐Ÿ”ฅHow to smoke on a gas grill
  • ๐Ÿ“–Other Burger Recipes
  • ๐Ÿฝ๏ธServing Grilled Smokehouse Burgers
  • โ“FAQs
  • ๐Ÿ“–The Recipe Card with Step-by-Step Instructions
Blue ribbon divider used for visual effect

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.

Smoking burgers on a grill is easy with a smoke box or an aluminum foil pouch. Preheat your grill and start the smoke while you mix the burger patties for a few minutes. Then, grill over high heat while smoking until done.

๐Ÿ‘จโ€๐ŸณHow to Smoke Burgers on the Grillโ€”Step-by-Step Photo Instructions

Raw burger with seasoning and wood chips.
clean and oil grill crates

1. Preheat the grill to high, clean, and oil the grates.

Wood chips in a smoker box.

2. Get the smoke going on your grill using a foil pouch or smoker box.

Mixing spices in a small bowl.

3. Mix seasoning of coarse salt, pepper, garlic powder, and onion powder.

Forming burger patties with a dimple.

4. Mix ground beef with BBQ sauce, salt and pepper. Form the burger into โ…“ to ยฝ pound patties and dimple the center.

Seasoning burgers.

5. Give both sides a good sprinkle of the spice mixture.

Smoking burgers on the grill.

6. Start grilling when you have good smoke.

Cooked smoked burgers on the grill.

7. Flip every 4-5 minutes until nicely brown and 160ยฐ.

Smoked hamburgers ready for toppings.

8. Allow to rest for 5 minutes; add topping, and serve.

For more details, keep reading. See the Recipe Card below for complete instructions and to print.

โฒ๏ธHow long to smoke burgers on the grill

The total smoking/cooking time is 8 to 12 minutes. Start grilling as soon as you have good smoke, and it will usually last the entire cooking time. According to the USDA, cook to an internal temperature of 160ยฐ, which is the minimum safe temperature for ground beef.

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๐Ÿ˜ŠMake it your wayโ€”options and variations

Start with a good burger. I usually use 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 for ground beef. Ground turkey and chicken, by their lean nature, will tend to dry much more with thicker burger patties and should be cooked to 165ยฐ.

This type of burger is usually bigger. I suggest making them โ…“ to ยฝ pound.

Use a BBQ sauce you like. I used my favorite Gates of Kansas City, but American Test Kitchen likes Bull's Eye.

I suggest using hickory wood chips, but apple is my second favorite. Use any wood chips you want.

If you don't have a way to smoke, a teaspoon of good-quality liquid smoke may be added to each pound of meat. Be sure you use good-quality liquid smoke. It's not as good as real smoke for this recipe, but it's acceptable.

Use any seasonings you like. Montreal steak seasoning is a good choice.

Almost any grill will work. You need a grill where you can add smoke.

This is not a recipe for low and slow smoking on a smoker. There are many of these elsewhere

๐Ÿ”ฅHow to smoke on a gas grill

One of the main features of this recipe is smoking the burger. I like to use hickory or other hardwoods like cherry, but you can use the wood chips you like.

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, or you can use a cast-iron smoking box or an aluminum pouch. You only need about 10 minutes of smokeโ€”For more details, please see How To Set Up Your Gas Grill for Smoking.

๐Ÿ“–Other Burger Recipes

Check out these other burger recipes. Start with a Midwest favorite, Grilled Juicy Lucy Burger. Or go healthier with Low Fat Burgers and Moist Grilled Chicken Burgers.

How to Grill Hamburgers

Grilling hamburgers on your backyard gas (or charcoal) grill is fast and easy using store-bought ground beef and simple seasonings. All in 20 minutes.

nicely done burger on a bun. All on a white plate

๐Ÿฝ๏ธServing Grilled Smokehouse Burgers

A great burger deserves a great bun. Make sure the bun fits the burger and brown it on the grill (turn it down first). Top with ketchup or BBQ sauce, spicy mustard, bacon, cheese, onion, tomato, and anything else you want.

Serve with potatoes of some type, like easy stovetop French fries, potato salad, and traditional picnic dishes like coleslaw or macaroni salad.

โ“FAQs

What meat to use?

A good quality ground beef that is 80 to 85% lean. I prefer ground chuck or sirloin. This is not a recipe for ground turkey or chicken.

Can I use liquid smoke?

Yes. While real hardwood smoke is preferred, you can get excellent results at home with good-quality liquid smokeโ€”it should only contain water and smokeโ€”no chemicals. Use 1 teaspoon per pound of meat.

What is the best grill temperature to use?

As hot, over 550ยฐ, 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.

What is minimum safe internal temperature for hamburgers?

According to the USDA, the minimum safe internal temperature for ground beef is 160ยฐ. Rare or medium-rare burgers are not safe.

Blue ribbon divider used for visual effect

๐Ÿ“–The Recipe Card with Step-by-Step Instructions

Smoked hamburger with toppings.

Smoked Hamburgers

5 from 1 vote
From Dan Mikesell AKA DrDan
Smoked hamburgers are quick and easy to prepare on your backyard grillโ€”no smoker needed. They're thick, juicy burgers like those youโ€™d find at a smokehouse, featuring a smoky char and topped to your preferenceโ€”all in about 30 minutes at home using a gas grill or another type.
Prep Time: 15 minutes minutes
Cook Time: 12 minutes minutes
Total Time: 27 minutes minutes
Servings #/Adjustable :4
Print | Pin | Email share | Like and save for later Saved!

Ingredients

US Customary - Convert to Metric
  • 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

Smoking

  • wood chips

Step-by-Step 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.
    clean and oil grill crates
  • Get the smoke going on your grill. You can also use a cast-iron smoking box or an aluminum foil pouch. You only need about 10 minutes of smoke.
    smoking gas grill
  • Mix the seasoning of 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.
    Mixing spices in a small bowl.
  • Form the burger into โ…“ to ยฝ pound patties. That will be about 3ยฝ to 4 inches in diameterโ€”dimple the center 1 ยฝ inch by about ยผ inch deep.
    Forming burger patties with a dimple.
  • Give both sides a good sprinkle of the spice mixture. You don't need to use all of it, just to your taste.
    Seasoning burgers.
  • Place over on the preheated grill when there is good smoke.
    Smoking burgers on the grill.
  • Flip every 4-5 minutes until nicely brown and 160ยฐ internal temperature. The total time was about 8-12 minutes, but it will vary by the thickness and your grill. If your burger is getting done on the outside before reaching 160ยฐ, move it to the cooler area of the grill until done.
    Cooked smoked burgers on the grill.
  • Allow to rest for 5 minutes before serving.
    Smoked hamburgers ready for toppings.

Recipe Notes

Pro Tips

  1. You can adjust the recipe by changing the number of servings for more or fewer burgers. Use the amounts in the ingredient list, not the instructions.
  2. These are large burgers, โ…“ to ยฝ pound, and 1-inch thick.
  3. Use ground beef that is 80-85% lean.
  4. Be sure to dimple the center of the burger before cooking. This prevents it from puffing up and helps even out cooking.
  5. Use the BBQ sauce you like. And the wood chips you like (I like hickory.)
  6. If you can't smoke, you can mix in 1 teaspoon per pound of good-quality liquid smoke.
  7. You only need about 10 minutes of smoke. I no longer soak wood chips.
  8. 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.
  9. The minimum safe temperature for ground beef is 160ยฐ. To keep your family and guests safe, be sure to check with a thermometer.

Your Own Private Notes

Click here to save your own private notes only you will see. These will print and be saved for your next visit.

To adjust the recipe size:

You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.

Nutrition Estimate (may vary)

Calories : 605 kcal (30%)Carbohydrates : 7 g (2%)Protein : 39 g (78%)Fat : 45 g (69%)Saturated Fat : 17 g (85%)Cholesterol : 161 mg (54%)Sodium : 288 mg (12%)Potassium : 652 mg (19%)Fiber : 1 g (4%)Sugar : 4 g (4%)Vitamin A : 29 IU (1%)Calcium : 45 mg (5%)Iron : 5 mg (28%)

Editors Note: Originally Published June 15, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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Comments

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  1. Nancy says

    May 30, 2022 at 7:15 pm

    5 stars
    very good

    Reply
  2. Chris says

    June 22, 2014 at 4:59 pm

    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.

    Reply
    • DrDan says

      June 29, 2014 at 8:48 pm

      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

DrDan imageHi, I'm DrDan.
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