Looking for a homerun burger recipe? These super juicy and flavorful smoked burgers are THE BEST. They are sure to please an entire crowd! Animal-based, keto.
Smoked burgers are an all-time favorite around here.
So I have to be completely honest here and say that this recipe may be the best I’ve ever made. My husband and I invested in an electric smoker earlier this year and we honestly don’t know how we lived without it. We hardly ever eat out, but when we do, it’s almost always BBQ. And now we eat out even less because this smoker fills that craving in our lives.
It’s something I never had much experience with in the past. No one I know has actually had a smoker before, but it was something we decided to pursue, rather than getting a traditional grill. And let me tell you, we are incredibly happy we did. It truly has taken our meals to the next level.
One of the first recipes we did in the smoker was burgers, and it really didn’t take us long to perfect them. These burgers are so smoky, flavorful and juicy that it’s hard to imagine them getting any better. Paired with your favorite ketchup or BBQ sauce, and it’s really a flavor party in your mouth.
We use a pit boss pellet smoker and our favorite pellets as of right now are the competition blend, which includes a mix of different hardwoods such as maple, hickory and cherry.
While smoking does take longer, these burgers are quick as far as smoked recipes go, and quite easy to make.
To make these delicious burgers, you will need the following ingredients:
- 4 lbs ground beef
- 4 eggs
- 1/2 cup breadcrumbs. We used gluten-free breadcrumbs
- Grill Mates Applewood Rub
- Fire and Smoke Black and Tan
Preheat your smoker to 200 degrees.
Add the ground beef and eggs into a large bowl, and mix until well-combined. Add in the breadcrumbs a little at a time, until the burgers are thick and hold together well. We like to make our burgers extra flavorful, so we use Grill Mates Applewood Rub in the burger mix as well.
Form the mixture into patties 1/4 to 1/3 pound in weight, depending on how thick and juicy you want them. This should make approximately 12 – 1/3 pound burgers, or 16 – 1/4 pound burgers. Lay onto a tray and sprinkle with Fire and Smoke Black and Tan seasoning. Flip and sprinkle seasoning again so that both sides are evenly coated.
Once the smoker has come up to temperature, place the burger on the rack in the smoker, and insert a temperature sensor into one of the burgers. Our smoker has a temperature sensor built in, but we also use a stand-alone one, so that we double-check the temperature and ensure they do not overcook.
You want the internal temperature to reach 165 degrees. For us, this usually takes around two hour for 1/4 pound burgers, to two and a half hours for 1/3 pound burgers. Flip burgers over every 45 minutes or so, and close the smoker lid right away, so the burgers do not lose temperature.
The burgers are definitely best consumed right away, but they can also be refrigerated for up to 5 days, or frozen in an air-tight container for up to 30 days. They are best reheated in a pan over medium low heat in a little bit of oil, since they tend to dry out in the microwave or oven.
Can I use turkey instead of beef?
You certainly can! Turkey in this recipe does have a delicious flavor profile as well. The turkey burgers are a bit softer and more likely to crumble, in my experience. Increasing the amount of breadcrumbs by a tablespoon or two (don’t overdo it, if it’s not needed, since they will dry out), should help.
Can I cook these on a regular grill if I don’t have a smoker?
Yes. The flavor profile will be different, but this is totally fine, and the flavor is still excellent, just not as smokey.
If you give these super juicy and flavorful smoked burgers a try, please let me know what you think in the comments below. Also be sure to follow me on Facebook and Pinterest so you don’t miss a recipe!
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Super Juicy and Flavorful Smoked Burgers
Ingredients
- 4 lbs ground beef
- 4 eggs
- 1/2 cup breadcrumbs
- 2 tablespoons Grill Mates Applewood Rub or your favorite BBQ seasoning of choice
- 2 tablespoons Fire and Smoke Black and Tan or half salt and half fresh-cracked pepper
Instructions
- Preheat your smoker to 200 degrees fahrenheit.
- Add the ground beef and eggs into a large bowl, and mix until well-combined. Add in the breadcrumbs a little at a time, until the burgers are thick and hold together well. Mix in the Grill Mates Applewood Rub or your favorite BBQ seasoning of choice. Mix well until all ingredients are evenly distributed.
- Form into burger patties approximately 1/4 to 1/3 pound in weight, depending on how thick and juicy you want them. This should make approximately 12 – 1/3 pound burgers, or 16 – 1/4 pound burgers. Lay onto a tray and sprinkle with Fire and Smoke Black and Tab seasoning, or a mix of salt and pepper. Flip and sprinkle seasoning again so that both sides are evenly coated.
- Once the smoker has come up to temperature, place the burger on the rack in the smoker, and insert a temperature sensor into one of the burgers. Our smoker has a temperature sensor built in, but we also use a stand-alone one, so that we double-check the temperature and ensure they do not overcook.
- You want the internal temperature to reach 165 degrees. For us, this usually takes around two hour for 1/4 pound burgers, to two and a half hours for 1/3 pound burgers. Flip burgers over every 45 minutes or so, and close the smoker lid right away, so the burgers do not lose temperature.
- The burgers are definitely best consumed right away, but they can also be refrigerated for up to 5 days, or frozen in an air-tight container for up to 30 days. They are best reheated in a pan over medium low heat in a little bit of oil, since they tend to dry out in the microwave or oven.
