Traeger Smoked Burgers: Juicy, Smoky Backyard Perfection

Traeger smoked burgers are the best burgers you will ever make in your backyard. The reverse-sear method — smoke low at 225°F for deep, wood-fired flavor, then crank the heat to 450°F for a caramelized, crispy crust — produces a burger that is smoky all the way through with a sear that locks in every drop of juice. Once you make burgers this way, you will never go back to grilling them the conventional way.

This recipe produces 6 thick, juicy burgers in about an hour with minimal hands-on work. The pellet grill does the heavy lifting while you prep toppings and enjoy the afternoon.

Why Smoke Burgers on a Traeger Instead of Just Grilling Them?

A standard gas or charcoal grill cooks burgers fast and hot, which is fine — but it only flavors the surface. A Traeger pellet grill changes the game:

• Smoke penetration throughout — The low-and-slow smoking phase infuses genuine hardwood smoke into the entire patty, not just the exterior. Every bite tastes like BBQ.
• Reverse-sear gives you both — You get the deep smoke flavor of a low-temperature cook AND the crispy, caramelized crust of a high-heat sear. No compromise.
• Even cooking, edge to edge — The convection airflow in a Traeger eliminates hot spots. Your patties cook evenly from center to edge, reducing the gray, overcooked band you get from direct grilling.
• Set it and walk away — No standing over a flaming grill flipping burgers every 30 seconds. Set the Traeger to 225°F, put the patties on, and come back in 25 minutes.

Equipment You Will Need

• Traeger Woodridge Pellet Grill — plenty of grate space for 6+ burgers with room to spare
• Traeger Hickory Hardwood Pellets — hickory delivers the bold, classic BBQ smoke that beef demands
• ThermoWorks Thermapen ONE — instant-read accuracy for hitting your target temp every time
• Traeger Grill Brush — clean grates prevent sticking, especially during the high-heat sear

Ingredients

The Patties

• 2 lbs ground beef (80/20 blend) — 80/20 ground chuck is non-negotiable. The fat keeps the burgers juicy through the smoking phase. Leaner blends dry out.
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1 tablespoon Worcestershire sauce — adds umami depth that amplifies the beefy flavor

The Build

• 6 slices sharp cheddar or pepper jack cheese — sharp cheddar is classic; pepper jack adds a kick
• 6 brioche burger buns — brioche holds up to the juice without falling apart
• Toppings of your choice: lettuce, tomato, red onion, pickles, ketchup, mustard, mayo, BBQ sauce

Step-by-Step Instructions

Step 1: Form the Patties (15 Minutes)

The key to great smoked burgers starts with how you handle the meat. Overworking ground beef makes burgers dense and tough.

1. Divide 2 lbs of ground beef into 6 equal portions (about 5.3 oz each).
2. Gently form each portion into a patty about 3/4 inch thick. Make them slightly wider than your buns — they will shrink about 20% during cooking.
3. Press a shallow thumbprint into the center of each patty. This prevents the patty from puffing up into a ball during cooking and ensures even thickness.
4. Season both sides generously with kosher salt, black pepper, garlic powder, onion powder, and smoked paprika.
5. Drizzle the Worcestershire sauce evenly across all patties and gently press it into the surface.

Do not overwork the meat. Handle it as little as possible. You want loose, coarse texture — not a compressed hockey puck. Shape gently and stop.

Step 2: Smoke at 225°F for 25-30 Minutes (The Flavor Phase)

1. Fill the hopper with hickory pellets. Signature blend is also an excellent option.
2. Set the Traeger to 225°F and preheat for 10 minutes.
3. Place the patties directly on the grill grates with at least 1 inch of space between them for smoke circulation.
4. Close the lid and smoke for 25 to 30 minutes until the internal temperature reaches 125°F.
5. During this phase, the patties will take on a deep mahogany color and absorb rich smoke flavor. They will not look fully cooked — that is expected and correct.

Step 3: Sear at 450°F for 3-4 Minutes Per Side (The Crust Phase)

1. Increase the Traeger temperature to 450°F (or as high as your model allows). Keep the patties on the grill while it comes up to temperature.
2. Once at 450°F, sear the burgers for 3 to 4 minutes per side. You will hear sizzling — that is the Maillard reaction creating the caramelized crust.
3. During the last 2 minutes, add a slice of cheese to each patty and close the lid. The high heat will melt the cheese perfectly.
4. Check internal temperature with your Thermapen ONE:
   • Medium-rare: 135°F
   • Medium: 145°F
   • Well-done: 160°F (USDA recommended for ground beef)
5. Pull the burgers and let them rest for 3 minutes on a clean plate. Resting allows the juices to redistribute so they do not pour out when you bite in.

Step 4: Toast and Assemble (5 Minutes)

1. While the burgers rest, place the brioche buns cut-side down on the grill grates for 60 to 90 seconds until lightly toasted with grill marks.
2. Assemble: bottom bun, burger patty with melted cheese, your preferred toppings, top bun.
3. Serve immediately while the cheese is still melted and the bun is warm.

Pro Tips for the Best Smoked Burgers

• 80/20 ground chuck is non-negotiable. The fat content keeps the patties moist during the low-temperature smoking phase. Lean beef dries out.
• Do not press the patties on the grill. Pressing with a spatula squeezes out fat and juice — exactly what you need to keep the burger moist. Leave them alone.
• The thumbprint is essential. Without it, the center of the patty swells during cooking and you end up with a round ball instead of a flat burger.
• Rest the burgers before assembling. Three minutes off the grill allows juices to redistribute. Skip this and the juices end up on the plate instead of in the burger.
• Toast the buns. A toasted bun creates a barrier that prevents the juice from soaking through. Plus, the texture contrast is excellent.
• Season generously. Ground beef can absorb a lot of seasoning. What seems like too much raw will be perfect when cooked.

Variations to Try

Smoked BBQ Bacon Burgers

Add 2 strips of cooked bacon per patty during assembly. Top with BBQ sauce, crispy onion straws, and pepper jack cheese instead of cheddar.

Smoked Mushroom Swiss Burgers

During the last 10 minutes of smoking, place a cast iron skillet on the grill with 1 tablespoon butter and 8 oz sliced mushrooms. Saute until golden. Top each burger with Swiss cheese and sauteed mushrooms.

Smoked Green Chile Burgers

Mix 1/4 cup diced roasted green chiles into the ground beef before forming patties. Top with pepper jack cheese and a dollop of guacamole.

Smoked Breakfast Burgers

Top each patty with a fried egg, 2 strips of bacon, and American cheese. Serve on an English muffin instead of a brioche bun.

Frequently Asked Questions

What is the best ground beef ratio for smoked burgers?

80/20 ground chuck is the best choice. The 20 percent fat content keeps patties juicy during the low-temperature smoking phase. Leaner blends like 90/10 dry out on a pellet grill. If your butcher offers a custom grind, ask for a mix of chuck and short rib for even more flavor.

Can I smoke burgers from frozen on a Traeger?

It is not recommended. Frozen patties release excess moisture during smoking which washes away seasoning and prevents smoke absorption. Thaw your patties completely in the refrigerator before smoking.

What temperature should I pull smoked burgers?

For well-done burgers, pull at 160°F (USDA recommended for ground beef). For medium, pull at 145°F. For medium-rare, pull at 135°F. Use an instant-read thermometer to check the center of each patty.

What wood pellets are best for smoked burgers?

Hickory is the top choice because it delivers a bold, classic BBQ smoke that pairs perfectly with beef. Signature blend pellets also work well. Avoid fruitwood pellets like cherry or apple for burgers — the milder, sweeter smoke gets lost against the strong beef flavor.

Why do my smoked burgers taste dry?

The most common causes are using lean ground beef (anything less than 80/20), overcooking past 160°F, or pressing the patties with a spatula during cooking. Use 80/20 ground chuck, monitor internal temperature with a thermometer, and never press your burgers on the grill.

What to Cook Next

Love these smoked burgers? Try more of our Traeger main course recipes:

• Smoked Tri-Tip on Traeger — Another beef classic with a deep smoke ring and buttery tenderness.
• Smoked Pulled Pork on Traeger — Low and slow pulled pork that shreds apart with a fork.
• Pork Belly Burnt Ends — Sticky, caramelized BBQ candy that melts in your mouth.

Browse all of our Traeger recipes for more pellet grill inspiration.

Explore more: Traeger Recipe Collection | Wood Pellet Flavor Guide | All Recipes