Fire up the pellet grill — we’re making Traeger Smoked Brat Burgers. These burgers take bratwurst flavor and amplify it with smoke, a quick griddle sear, melty Havarti, and the tang of beer mustard on a toasted pretzel bun. You can use preformed brat burger patties or remove the casings from raw bratwurst links and form your own patties. Either way, the result is rich, smoky, and perfectly satisfying.
Traeger Smoked Brat Burgers
Brats are a Midwestern barbecue favorite, and turning them into burgers adds a welcome twist. These smoked brat burgers combine classic brat ingredients—onions, jalapeños, beer, and mustard—with a smoker-first, griddle-finish technique that locks in smoke flavor and creates a beautiful crust.
If you can’t find brat burgers at the store, buy uncooked bratwurst links and remove the casings before shaping patties. This keeps the meat texture authentic while allowing you to control patty size and seasoning.
This recipe uses both a smoker and a griddle. If you don’t have a gas griddle, a cast iron skillet on the stovetop or in the grill will work just as well for the sear, browning the buns, and caramelizing the onions.
For more Traeger recipes, check the recipes section of the blog for additional smoked favorites.
Recipe Shopping List
Here are the main items to pick up. For exact amounts, refer to the ingredients list below.
- Brat burgers (or raw bratwurst links to form patties)
- Yellow onions
- Jalapeños
- Pretzel buns
- Havarti cheese slices
- Beer mustard (or your preferred mustard)
- Beer (for deglazing and steaming)
- Butter or neutral oil for the griddle
- SPG (salt, pepper, garlic) or simple salt and pepper
How to Make These Smoked Brat Burgers
Below is a concise overview of the process. The full ingredient amounts and step-by-step instructions follow in the recipe card section.
- Preheat — Set your smoker to 220°F (about 105°C).
- Prep — Season the patties with SPG or salt and pepper. Slice jalapeños in half and cut onions into thick “steaks.”
- Smoke — Place brat burgers and jalapeños in the smoker and smoke for roughly 20–25 minutes to impart a gentle smoke flavor.
- Griddle onions & buns — On a preheated griddle or cast iron skillet, brown the onion steaks in butter until golden, then lower the heat and cover with a dome to steam until tender. Toast pretzel buns until golden.
- Sear & finish — Move smoked burgers to the griddle, sear both sides, then add a splash of beer around the patties, top with smoked jalapeños, an onion steak, and Havarti. Cover until the cheese melts and the beer reduces.
- Serve — Assemble on toasted pretzel buns with a generous smear of beer mustard or your favorite mustard and enjoy.
Try this method for other smoked burgers and stuffed patties as well.
Recipe FAQ
Leftover cheesy burgers are best stored separately from the buns. Place the patties and toppings in an airtight container in the refrigerator and consume within 2–3 days for best quality.
An air fryer or a preheated grill/griddle works great for reheating — they restore some of the original texture. Reheat until warmed through and the cheese is melty.
Use a cast iron skillet on the stovetop or place a cast iron pan on your grill. Both will brown the burgers and onions nicely and give you the same delicious finish.
Smoked beer cheese dip or a robust slaw make excellent sides for these burgers.
More Midwest BBQ Favorites
- Smoked Juicy Lucy — a double-patty, cheese-stuffed burger with a smoky finish.
- Smoked Grape Jelly Meatballs — a sweet-and-savory crowd-pleaser often found on buffets.
- Fried Cauliflower — crispy, simple, and perfect with a cheese dip or sauce.
- Classic Potato Salad — a picnic staple and dependable side for smoked meats.
- Smoked Baked Beans — rich, smoky, and far better than canned versions.
- Minnesota Wild Rice Hotdish Soup — a comforting, savory soup for cooler nights.
- Cornish Pasties — handheld pastries filled with meat and vegetables.
- Grilled Venison Backstrap — lean game meat that grills beautifully with simple seasoning.
- Beef & Wild Rice Stuffed Zucchini — a garden-friendly, hearty dinner option.
- Hot Roast Beef Sandwich Boats — smoky roast beef served in a fun, handheld format.
Recipe Card: Smoked Brat Burgers
Yield
6 servings
Ingredients
- 6 brat burgers (or 6 bratwurst links, casings removed and formed into patties)
- 1 tablespoon SPG (salt, pepper, garlic) or salt and pepper to taste
- 6 pretzel buns
- 6 slices Havarti cheese
- 2 tablespoons butter (plus more as needed)
- 2 large yellow onions, sliced into six ½-inch steaks (optional)
- 6 jalapeños, halved lengthwise (optional)
- 2 tablespoons beer mustard or preferred mustard
- ¼ cup beer (for deglazing/steaming)
Instructions
- Preheat your smoker to 220°F.
- Season the brat burgers with SPG or salt and pepper. Place the burgers and halved jalapeños on the smoker and smoke for 20–25 minutes.
- Meanwhile, preheat a griddle or cast iron skillet over medium heat. Add butter and place the onion steaks on the hot surface.
- Cook the onions until golden on one side, flip, and brown the other side. Lower the heat to medium-low, cover with a dome, and let them steam until very tender while holding their steak shape.
- Brush a little butter or oil on the insides of pretzel buns and toast them on the griddle until golden.
- After 20–25 minutes of smoking, move the brat burgers to the griddle (lightly oiled) and sear both sides over medium heat.
- Once seared, arrange a smoked jalapeño half, an onion steak, and a slice of Havarti on each burger. Pour a small amount of beer around the burgers, cover with a dome, and cook until the cheese melts and the beer reduces.
- Place the finished burgers on toasted pretzel buns and spread beer mustard or your favorite mustard on the buns.
- Serve immediately and enjoy.
Notes
If you don’t have a griddle, a cast iron pan on the stovetop or on the grill will work. Cooking outdoors on a cast iron pan keeps you near the smoker and preserves the smoky atmosphere.
Nutrition (estimate per serving)
Calories: ~698 • Total Fat: 45g • Saturated Fat: 20g • Cholesterol: 142mg • Sodium: 5252mg • Carbohydrates: 43g • Fiber: 2g • Sugar: 5g • Protein: 29g
Nutrition data is an estimate.
