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Traeger Smoked Burgers-15
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5 from 39 votes

Epic Traeger Smoked Burgers

These Traeger smoked burgers are EPIC. With extra juicy interiors and a bold smokey flavour, you will make some new friends with this one.
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 1 burgers
Cost $9/7€

Equipment

Ingredients

  • 7 oz coarse ground beef (200g) weight per burger patty
  • 1 pc burger buns
  • 1 tsp softened butter for toasting the buns
  • salt and pepper

Spice Rub

  • 2 tbsp brown sugar
  • 2 tsp Aleppo chili (pul bieber)
  • 1 tsp garlic powder
  • 1 tsp celery salt

Condiments

US Imperial - Metric

Instructions

  • Set the Traeger or pellet smoker to 185°F and hit ignite.
  • Measure each patty into 7oz (200g) portions. With clean hands, form gently into burger patties being careful not to overwork the meat. Indent the middle of the patties slightly with your hands (this way they will keep a better shape after smoking).
    Forming the burger patties on a tray.
  • Measure and mix the spices together for the spice rub in a small bowl.
    A close up of the spice rub in a bowl.
  • Once your smoker is preheated, season the burgers heavily with salt on both sides.
    Then season the burgers with the spice mix on both sides until evenly coated.
    Seasoning the burgers with the spice mix and salt.
  • Place the temperature probe in the centre of the burger and place the burgers on the top rack.
    Set the temperature probe to 140°F, close the lid and wait 1.5-2 hours (or go watch a movie).
    In the meantime, cut your buns and butter them, slice tomatoes, slice lettuce and make any other condiments for the burgers.
    The burgers on the top rack with the temperature probe inside.
  • Once the internal temperature reaches 140°F, set a timer for 12 minutes. Increase the smoker's temperature to 225°F.
    When the internal temperature of the burgers rises slightly to 142-145°F, open the smoker and quickly add the cheese and toast your buns.
    Close the lid and let the burgers continue to smoke until the 12 minutes timer goes off.
    Buns on the grill and cheese on the burgers.
  • Once the 12-minute timer goes off, your burgers are ready to eat!
    Assemble with your favourite condiments and toppings and enjoy!
    3 smoked burgers dressed on a wooden board.

Notes

*I know weighing the burgers might seem a little crazy, but it really helps to achieve the perfect meat-to-bun ratio. Plus, you'll get a better smokey flavour with a bigger patty.
*The burgers must maintain an internal temperature of 140F for at least 12 minutes.
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