Easy Pellet Grill Smoked Burgers

These juicy hamburgers are simply seasoned and smoked low and slow, soaking up real wood smoke for deep, beefy flavor and a tender, flavorful bite.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings people

Calories 508kcal

Author Rosalie Bradford

Equipment

Ingredients

1 lb ground beef ¼ to ½ per person
1 packet thick cut bacon
4 burger buns
cheese
pickles
onion
tomatoes
lettuce

Burger rub

1 tsp ground pepper
1 tsp cracked black pepper
1 tsp Kosher salt
1 tsp granulated garlic

Burger sauce

½ cup mayonnaise
1 tbsp Dijon mustard
¼ cup ketchup
2 tbsp pickle juice
1 tbsp relish
1 tsp SPG rub or to taste
hot sauce to taste (optional)

Instructions

Preheat your pellet grill to 250°F.
In a mixing bowl, add the ground beef and generously season with the SPG blend.
Form the meat into a ball and divide in half if making ½-pound burgers, or into fourths for four smaller patties.
Roll each portion into a ball, then shape into patties. Place the patties on a tray and refrigerate for at least 30 minutes while you prepare the bacon.
Arrange the bacon on a wire rack set over a baking sheet. Season both sides with SPG, then smoke until lightly crisp, about 45–60 minutes.
Remove the patties from the refrigerator and place them in the smoker. Cook until the internal temperature reaches 140°F (see Note 1).
If you are putting cheese on your burger and want it melted, place it on the burger patties while they are in the smoker for the last few minutes of cooking. You can also toast the burger buns at this point.
Prepare your burger toppings and build your burger.

For the burger rub

Combine all the ingredients together.
The rub will be used to season the burger patties, 1 tsp in the burger sauce, and ½ tsp to season the bacon.

For the burger sauce

Combine all the ingredients in a bowl and give it a good stir to combine.

Video

Notes

1. Safe temperature for burgers
The USDA recommends an internal temperature of 160°F for burgers because harmful bacteria like E. coli, which reside on the surface of whole cuts, are mixed throughout the meat during grinding. However, if you grind your own meat at home you can safely enjoy rare or medium burgers.

Nutrition