Fire up your pellet grill or smoker—today we’re making juicy, flavor-packed Traeger Smoked Burgers. These burgers are smoked low and slow to soak up wood-fired aroma, then finished with a quick sear and melted cheese for a perfect balance of smoke, crust, and juiciness.
Traeger Smoked Burgers
If you love cheeseburgers, smoked burgers deserve a spot in your rotation. Smoking adds a depth of flavor that grilling alone can’t replicate—subtle wood notes and a tender interior combined with a seared exterior make these burgers a standout. This method works on pellet grills (like Traeger), stick burners, charcoal smokers, or even a gas grill fitted with a smoke tube. Pick your fuel and let the smoker do the work.
Key points for great smoked burgers: use higher-fat ground beef (80/20) to stay juicy through the smoking process, shape patties slightly larger than the buns to allow for shrinkage, and finish with a hot sear to develop a flavorful crust. Toasted buns and your favorite toppings complete the experience.
Browse more Traeger recipe ideas for inspiration
Recipe Shopping List
Before you start, gather the essentials listed below. For precise measurements and a printable card, see the recipe card near the end of this page.
- Ground beef (80/20 recommended)
- Salt
- Pepper
- Garlic powder (optional)
- Slices of cheese (Colby jack, cheddar, or your choice)
- Burger buns
- Butter or oil for searing
- Condiments and toppings: ketchup, mustard, pickles, lettuce, tomato, onions, etc.
How To Make This Recipe
Below is an overview of the steps. Use the full recipe card for exact times and quantities while cooking.
- Preheat – Heat your pellet grill or smoker to 225°F (about 107°C).
- Form & Season – Shape patties about 1″ thick and slightly larger than your buns. Season both sides with salt, pepper, and a little garlic powder if desired.
- Smoke – Place patties on the grates and smoke until the internal temperature reaches roughly 125–130°F (about 35–45 minutes, depending on your smoker and conditions).
- Sear – Heat a griddle, cast-iron skillet, or hot grill to medium-high. Add a pat of butter or a touch of oil and sear the burgers 1–2 minutes per side to build a crust.
- Cheese & Rest – Add cheese in the final minute so it melts, remove the burgers, and let them rest briefly before serving on toasted buns with toppings.
Serve with fries or your favorite side dish
Recipe FAQ
Choose 80/20 ground chuck for a good balance of flavor and juiciness. Higher-fat blends tolerate longer cooking without drying out; leaner mixes may lose moisture during smoking.
How long does smoking take?
Expect around 35–45 minutes at 225°F to reach medium-rare to medium internal temps, but this varies with patty size, smoker performance, and ambient conditions. Use a reliable instant-read thermometer and check periodically.
Do I need to flip while smoking?
At low smoking temperatures you can leave patties undisturbed on the grates. Flipping is optional and mostly a personal preference.
When should I pull the burgers off the smoker?
Remove them when they reach about 125–130°F if you plan to sear and finish; they will rise a few degrees during the sear and rest.
Can I make these ahead of time?
For best texture and flavor, smoke and sear close to serving time. You can smoke up to a couple of hours ahead and finish with a quick sear and cheese before serving, but avoid long storage after cooking to prevent dryness.
How should leftovers be stored?
Refrigerate within two hours and use within 2–3 days. Reheat gently in a skillet or air fryer to preserve moisture and crust.
More Recipes Like This
- Quadruple Smash Burgers
- Bacon Onion Smash Burger
- Grilled Stuffed Burgers
- Smash Burger Tacos
- Bacon Bleu Cheese Burgers
- Smoked Brat Burgers
- Blackstone Bacon Cheeseburger
- Griddle Patty Melt
- Jalapeño Jack Juicy Lucy
Traeger Smoked Burgers
Smoked on a pellet grill and finished with a quick sear, these cheeseburgers balance smokiness and juiciness for a memorable burger night.
Ingredients
- 3 pounds 80/20 ground chuck
- 3 teaspoons salt (adjust to taste)
- 1 ½ teaspoons black pepper
- 6 slices Colby Jack or your preferred cheese
- 6 burger buns, toasted
Instructions
- Preheat your smoker to 225°F.
- Form 6 patties from the ground beef, about 1″ thick and slightly larger than your buns. Season both sides with salt and pepper.
- Place patties directly on the smoker grates and smoke for 35–45 minutes, until internal temp reaches about 125–130°F.
- Heat a griddle or cast iron skillet over medium-high heat and add a small amount of butter or oil.
- Sear burgers 1–2 minutes per side until a crust forms. Add cheese in the last minute and cover to melt.
- Rest briefly, then serve on toasted buns with your favorite toppings.
Nutrition Information (estimate per serving)
Calories: 256 | Total Fat: 12g | Saturated Fat: 6g | Sodium: 1421mg | Carbohydrates: 23g | Protein: 15g
Nutrition data is an estimate.
If you enjoy bold beef flavors, try other smoked mains like a Traeger Smoked Mississippi Pot Roast for a hearty family meal.