How Long To Cook Burgers On Pit Boss Pellet Grill

This smoked burger recipe on the pellet grill makes the absolute best burgers. These smoked burgers are quick to prepare and even easier to cook. Let the pellet smoker do the work for one hour, then do a quick sear on each side and... washed! Yous volition be enjoying the best-tasting burgers in no time! The fume from the grill adds such a delicious flavor to the meat, and the smoked burgers are so juicy and tender.

Encounter the footstep-past-step recipe in the recipe menu below.

Outdoor grilling flavor is in full swing, and I am so lovin' it! It's the perfect time to be outside, particularly with the hot weather we've had this year. I much adopt to exist outside cooking on a hot summer day than inside.

I have been busy cooking up some amazing meals on my pellet grill. Some of our favorites are All-time Smoked Salmon on Pellet Grill, Smoked Pork Loin, and Smoked Chuck Roast.

These juicy burgers also become well with Ultimate Crispy Air Fryer Sweet Potato Fries, Extra Crispy Oven-Roasted Potatoes, Baked Beans, Carrot Salad, Balsamic Watermelon Salad, or a light-green salad. Plus, I serve them on my Old Fashioned Homemade Air Buns, so delicious!

We dearest this hamburger recipe because not only is it super quick and easy (yous should know past at present that'due south my motto), just the burgers are so juicy and delicious.

The best role is.... they don't shrink up...at all! They stay nearly the aforementioned size that you lot make them. Amazing! No more difficult little hockey pucks for burgers. Those days are over!

This is one of the best burger recipes I take made, and my entire family loves them. Nosotros serve them quite frequently when nosotros have visitor. They take such amazing flavor, and plow out every time!

The first time I made these burgers, I was amazed at how well they turned out! The within had a lovely pink colour from the smoking process.

The 2nd time I made these burgers, I used ground sirloin and they had fifty-fifty more flavor!

No matter what, these burgers volition exist a huge hit!

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Jump to:

• More favorite recipes
• Why this recipe works
• Ingredients
• Equipment needed
• How to make the burger patties
• How to smoke burgers
• Favorite smoked hamburger toppings
• Variations
• Storage
• What sides become well with smoked burgers?
• FAQs
• Top Tips
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• 📋 Recipe
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• 💬 Comments

Why this recipe works

• The smoke flavor really elevates these burgers to the side by side level. This is really the best way to make hamburgers.
• These burgers are super juicy with a keen smoky flavor.
• This is an piece of cake recipe with very little prep time required.
• You don't have to worry most flare-ups on the electrical smoker as you do on a gas grill.
• These burgers will be the star of the bear witness at your backyard barbecue. Everyone will love them.
• Make these cracking burgers ahead of time and keep them in the refrigerator until you are ready to put them on the smoker.
• This succulent recipe is easily scalable. You can half, double, or triple the recipe to feed a few people or a lot of people.

Ingredients

This is a really small-scale ingredient list. All you need for this smoked burger recipe are:

• 2 pounds of ground beef. Beef with at least fifteen% fat makes for the juiciest burger. A higher fat content will give you a juicier burger. Ground chuck makes a tasty burger too. You tin as well utilize ground turkey or chicken. I have also used our ain meat in the freezer (basis venison), and they tasted fantastic likewise!
• ii eggs. They human activity equally a binder to hold the burgers together.
• three teaspoon of hamburger seasoning. I used the Watkins brand, but the ClubHouse brand is really good likewise. Just utilise whichever one looks skilful at the grocery shop. If yous desire to make your own seasoning endeavor this recipe, it is fabricated with black pepper, garlic pulverization, onion powder, paprika, brown sugar, and cayenne pepper. You can also use your favorite dry out rub you have on manus. You won't need much salt equally their is already table salt in the hamburger seasoning.
• 1 cup of Panko breadstuff crumbs (or regular bread crumbs or rolled oats).

These burgers are so tasty and and then delicious you lot don't need anything else. The smoke from the wood pellets adds all the flavor you need.

Equipment needed

• Pellet grill/smoker. I have used both a Traeger smoker and a Pit Dominate smoker to brand these burgers. Traeger burgers are just equally good as Pit Boss burgers. 🙂
• Wood pellets. I recommend Hickory pellets (my favorite) to give the burgers a slight bacon season, or Competition Blend pellets. Mesquite pellets would also be a good pick. The blazon of wood does make a difference. A stronger wood will give the burgers a stronger flavor.
• Meat thermometer. This is a must for checking to run into if the burgers are done. No one wants an undercooked burger.

How to brand the burger patties

The first pace is to add eggs, hamburger seasoning, and bread crumbs to a large bowl.

Stir ingredients together until well mixed.

Add in ground beef and mix well. Y'all volition have to become in there with your hands to become it mixed evenly.

Class burger mixture into ½-inch to one-inch thick patties, just a little bit wider than the buns you volition exist using. I mistakenly made my patties much larger than the buns thinking they would have a lot of shrinkage in the burger size... simply nope! There was hardly whatever shrinkage, and the burger buns looked and so tiny.

The of import part is to make the hamburger patties in equal portions so they melt evenly.

Next, identify patties on a tray, and allow'due south head to the grill!

HINT: Make smash burgers by rolling the meat into balls of equal portions, then groovy them down with the bottom of a frying pan.

How to smoke burgers

Preheat your grill to a temperature of 225 degrees F. Make certain you have topped information technology up with wood pellets of your choice.

Identify hamburger patties in the preheated smoker straight on the grill grate.

Melt for virtually 1 hour at 225 degrees F until the internal temperature of the burgers, measured in the eye of the thickest part, reaches 165 degrees.

Once the hamburgers accomplish 165 degrees, turn up the grill to 400 degrees F. Slide open up the flame broiler slider using tongs, and now you lot can sear your burgers over an open wood fire. This gives the burgers a lovely char on the exterior with grill lines. Don't go anywhere! This step goes fast!

Sear burgers on high heat for 2 minutes, then flip burgers, add together a cheese slice to the top of each patty (and BBQ sauce if you similar), and cook for 2 minutes more.

Remove smoked burgers and serve them hot off the grill.

That's information technology. Serve on buns (toasted on the grill) or wrapped in lettuce if you are on the keto nutrition or a low-carb nutrition, and add your favorite condiments and sides. At present enjoy the all-time burgers you have e'er tasted.

Favorite smoked hamburger toppings

• Cheese (of form). We prefer white cheddar, but experience gratuitous to mix it up with mozzarella, pepper jack, or swiss. (Or exit it off for dairy-complimentary).
• Barbecue sauce. I plant we don't fifty-fifty demand the sauce; the burgers have plenty of flavor on their ain from the smoke. Simply if you love it, feel complimentary to use it.
• Bacon. It's salary; need I say more?
• Sliced tomato
• Sliced onion
• Fresh lettuce or spinach
• Ketchup
• Mustard (we prefer Dijon).
• Avocado mayo.
• Slices of avocado.
• Onion rings.

Variations

You tin easily alter some of the ingredients to become a unlike flavor. Some not bad ones to try are:

• For a piffling chip of spice, add some cayenne pepper or chili powder.
• Add together some barbecue sauce at the concluding infinitesimal of the melt time if desired.
• Add some finely chopped onion to the raw beef mixture for added flavor.
• Y'all can as well add finely chopped jalapenos to the burger mix for an added kick.
• Add together a nuance of Worcestershire sauce for extra season.

Storage

FRIDGE: Shop the burgers in an closed container in the refrigerator, where they will continue for 3-iv days.

FREEZER: Wrap each burger individually in plastic wrap and place them in a Ziploc bag. Place the bag in the freezer, where the burgers will keep for up to two months. When you're gear up to swallow them, let them thaw in the fridge overnight, and reheat in the air fryer or microwave.

What sides become well with smoked burgers?

• Onion rings
• French fries
• Waffle fries
• Sweetness murphy fries
• Oven-roasted potatoes
• Air fryer potatoes
• Baked beans
• Coleslaw
• Carrot Salad
• Air Fryer Carrots
• Air Fryer Broccoli

FAQs

What kind of pellets practise I use?

My favorite pellets are Hickory pellets equally they give the burgers a slight bacon flavour, or Competition Blend pellets which are a combination of maple, hickory, and cherry woods.

Why does my burger expect pink? Is information technology cooked?

When you smoke a burger on the grill, the smoke has a chemical reaction with the meat and turns it pinkish. That is why it is of import to accept a temperature probe when smoking meat to brand sure it is cooked. The burgers are fully cooked every bit shortly equally the internal temperature reaches 165 degrees F.

Do I need to flip my burgers when smoking them?

Nope! No flipping is required until the stop when it's time to sear the burgers.

How practice I make sure my burgers don't dry?

Do not overhandle the meat when preparing the patties, and don't button down on the burgers with a spatula while cooking on the grill. In fact, don't flip them or do annihilation to the burgers until it's time to sear them at the terminate.

Meridian Tips

• For best results, brand burgers roughly the same size, so they melt evenly. Remember that thin patties may cook quicker than thick patties.
• Practice non overhandle the meat. When you overmix the ground beef, you'll stop up with a tough and chewy burger, and no ane wants that!
• Apply a burger press to make beefiness patties quickly.
• Don't press down on the burgers while they are cooking. You lot don't desire to squeeze that yummy burger juice out.
• If you brand thicker burgers, you will accept to allow extra fourth dimension for smoke fourth dimension.
• Serve these succulent burgers on homemade buns.

Smoked burgers are a corking way to show off your grilling talents to your friends and family. So go ahead, go grilling!

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📋 Recipe

• ▢

  Pit Boss Pellet Grill

• ▢

  Meat Thermometer

• ▢

  Competition Blend forest pellets

• ▢ 2 eggs
• ▢ 3 teaspoon hamburger seasoning
• ▢ 1 cup Panko bread crumbs
• ▢ 2 pounds ground beef

How to make the hamburger patties

• In a medium-size bowl, add together eggs, hamburger seasoning, and staff of life crumbs. Stir until well mixed. Add in ground beefiness and mix well. You will take to go far in that location with your hands to get it mixed together evenly.

• Form patties that are virtually ½-inch to 1-inch thick and but a little bit wider than the buns you volition be using. Place patties on a tray, and let'southward head to the grill!

How to fume burgers

• Preheat your grill. Then, set the temperature to 225 degrees F. Make sure yous have topped it upward with wood pellets of your option.

• When the grill has reached the right temperature, place hamburger patties on the grill.

• Cook for nearly 1 hour at 225 degrees F until the internal temperature of the burgers, measured in the centre of the thickest part, reaches 165 degrees F.

• Once the hamburgers achieve 165 degrees F, turn up the grill to 400 degrees F. Slide open the flame broiler slider using tongs, and now you tin cook your burgers over an open up wood fire. Don't go anywhere! This pace goes fast!

• Sear burgers for two minutes, then flip burgers, add cheese (and BBQ sauce if yous like), and cook for ii minutes more. That's information technology!

• Serve on buns (toasted on the grill if you like, or wrapped in lettuce if you lot are on the keto diet or a low-carb diet), and add your favorite condiments and sides. Now enjoy the best burger yous take ever tasted.

Nutritional information is approximate and is meant as a guideline only.

Peak Tips:

• Brand burgers roughly the same size, so they cook evenly.
• Do not overhandle the meat. When you overmix the ground beef, you lot'll end up with a tough and chewy burger, and no one wants that!
• Don't printing down on the burgers while they are cooking. You don't desire to squeeze that yummy burger juice out.
• You can safely shop leftover cooked burgers in the fridge in a container with a tight-fitting chapeau for 3-four days or in the freezer for upward to 4 months.

Storage:

Fridge: Store the burgers in an airtight container in the refrigerator, where they will go on for three-4 days.

Freezer: Wrap each burger individually in plastic wrap and identify it in a Ziploc bag. Place the bag in the freezer, where the burgers volition keep for up to 2 months. When yous're fix to eat them, let them thaw in the fridge overnight, and reheat in the air fryer or microwave.

Serving: one thou | Calories: 512 kcal | Carbohydrates: 14 chiliad | Protein: 46 k | Fatty: 29 1000 | Saturated Fat: 11 g | Polyunsaturated Fat: 14 thousand | Trans Fat: i thou | Sodium: 365 mg | Fiber: i g | Sugar: i g

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Source: https://www.windingcreekranch.org/how-to-make-the-best-smoked-burgers/

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