Our Smoked Thick Bacon Burgers were amazing. But they were a low and slow type burger. This Traditional Smoked Burger is at a high heat, 400 degrees, and for considerably less time. Enjoy!
- 1 pound of ground beef
- Salt and Pepper to taste
1. Turn your Pellet Grill & Smoker to 400 degrees. While the smoker is heating up, follow the below directions.
2. Form 4, 1/4 pound burger patties.
3. Salt and pepper the patties. We recommend the use of a coarse salt, like a sea salt. You can be generous with the salt. Be sure to salt and pepper both sides.
4. Once the smoker reads 400, carefully place the patties on the grill.
5. Leave the patties on for approximately 7-8 minutes, or until the they start to sweat. Once that occurs, flip the patties.
6. After you flip them, place the meat probe in one of the patties and wait until the internal temperature reaches the USDA recommended temperature for ground beef of 160 degrees.
*Just before you pull the burger patties off, if you want cheese on them, we recommend you place it on with 2-3 degrees left before it hits 160. That way the cheese will be melted.
7. Lastly, plate and enjoy.
We did use our alder pellets for this. These are a good choice if you don’t want a real strong smoke flavor on your burgers. If you are going for that strong smoke flavor, our hickory or apple would be a great choice.