Smoked Beef Burgers

How to Make Smoked Beef Burgers

1. 1

   Step 1: Mix and form patties

   In a bowl gently combine the ground beef with Worcestershire, garlic powder, kosher salt, and black pepper until just incorporated — avoid overworking. Divide into four even portions (about 6 oz / 170 g each) and form into slightly wider-than-bun patties about 3/4 inch thick, pressing a shallow dimple in the center of each to prevent doming.

   For this step

   • 1 1/2 lbGround beef (80/20)
   • 1 tbspWorcestershire sauce
   • 1 tspGarlic powder
   • 1 1/2 tspKosher salt
   • 1 tspFreshly ground black pepper
   
2. 2

   Step 2: Prepare smoker and wood chips

   Preheat your pellet smoker or charcoal/offset smoker to 225°F (107°C). If using a gas or charcoal grill for indirect smoking, place soaked or dry chips in a foil packet or smoker box; choose hickory for bold smoke or apple for a milder sweetness.

   For this step

   • 2 cupsWood chips (hickory, apple, or oak)
   
3. 3

   Step 3: Short smoke for flavor

   Place the patties on the smoker grates over indirect heat and smoke at 225°F for 18–25 minutes, until internal temperature reads about 110–120°F (43–49°C). This short smoke period imparts deep smoky flavor without cooking the burgers through, so use an instant-read thermometer for accuracy.
   
4. 4

   Step 4: High-heat sear and melt cheese

   Heat a heavy cast-iron skillet or the grill's direct zone to high heat and add the neutral oil. Sear the smoked patties 1–2 minutes per side to develop a crust, flipping once; place a slice of cheddar on each patty in the final 30–60 seconds and sear until the cheese is melted and internal temperature reaches 160°F (71°C) for food safety.

   For this step

   • 1 tbspNeutral oil (canola or vegetable)
   • 4 slicesCheddar cheese slices
   
5. 5

   Step 5: Toast buns, rest and assemble

   Lightly brush cut sides of the buns with a little oil and toast them face-down in the hot pan or on the grill until golden, about 30–45 seconds. Rest the burgers 3–5 minutes, then assemble with your favorite toppings and enjoy immediately.

   For this step

   • 4 bunBurger buns
   

1. In a bowl gently combine the ground beef with Worcestershire, garlic powder, kosher salt, and black pepper until just incorporated — avoid overworking. Divide into four even portions (about 6 oz / 170 g each) and form into slightly wider-than-bun patties about 3/4 inch thick, pressing a shallow dimple in the center of each to prevent doming.
2. Preheat your pellet smoker or charcoal/offset smoker to 225°F (107°C). If using a gas or charcoal grill for indirect smoking, place soaked or dry chips in a foil packet or smoker box; choose hickory for bold smoke or apple for a milder sweetness.
3. Place the patties on the smoker grates over indirect heat and smoke at 225°F for 18–25 minutes, until internal temperature reads about 110–120°F (43–49°C). This short smoke period imparts deep smoky flavor without cooking the burgers through, so use an instant-read thermometer for accuracy.
4. Heat a heavy cast-iron skillet or the grill's direct zone to high heat and add the neutral oil. Sear the smoked patties 1–2 minutes per side to develop a crust, flipping once; place a slice of cheddar on each patty in the final 30–60 seconds and sear until the cheese is melted and internal temperature reaches 160°F (71°C) for food safety.
5. Lightly brush cut sides of the buns with a little oil and toast them face-down in the hot pan or on the grill until golden, about 30–45 seconds. Rest the burgers 3–5 minutes, then assemble with your favorite toppings and enjoy immediately.