Traeger Smoked Burgers

I love to use my Homemade Burger Rub Seasoning for these. It's a combination of brown sugar, garlic powder, onion powder, minced onion, smoked paprika, salt, and pepper.

I also love to add Worcestershire sauce for additional flavor.

I usually reach for hickory or the Traeger Signature Blend when I want that classic backyard smoke. Hickory brings a bold, traditional flavor that pairs perfectly with beef, while mesquite is stronger with a slightly sweet, earthy punch.

Oak sits in the middle with a milder, versatile smoke, and apple adds a light, slightly sweet touch if you want something more subtle.

I recommend 225 degrees so the burgers have time to smoke and soak in the smoky flavor.

Total cook time will vary based on how done you like your burgers. You can also use a meat thermometer to gauge.

125 degrees rare
135 degrees medium rare
145 degrees for medium
155 degrees for medium-well
160 degrees for well done.

According to the USDA, hamburgers should be cooked to a safe minimum internal temperature to destroy harmful bacteria that may be present. Use a food thermometer to be sure they have reached a safe minimum internal temperature of 160 °F.  If you’re cooking turkey burgers, they should be cooked to 165 °F.

Per these standards, you should aim for a burger that's medium-well to well-done. Ground meat is different from steak consumption.

Brioche buns are my favorite. They toast up well and I like to oil the top just a touch with butter or olive oil. Any bun you like will work just fine.

You can't go wrong with American, cheddar, or any of your favorite cheese.

Burgers don't make good leftovers because once the burger is cooked and has hardened/congealed over time, it isn't as moist as it was when you first cooked it.

The fat just doesn't move the same way and the texture is both moisture and heat sensitive. I try to avoid leftover burgers, but if you have some, the best way to reheat them is to avoid the microwave.

For flavor, heat the burger in a pan along with a little butter or oil to combat how dry they are. You can even saute onions along with it to try to re-introduce additional flavor.

Frozen burgers can be difficult to cook evenly, with the exterior cooking much faster than the interior, leading to a dry, overcooked burger. I recommend thawing them first. If you must use frozen, cook them at 350 degrees as opposed to 225. This will also likely reduce your overall cook time. Follow the internal temperature guidance above.

I like to add a little oil to the burgers. This just provides another precaution, to prevent sticking. The oil also helps with getting those perfect grill marks on the patty.

On the Traeger, smoked burgers usually take about 60–90 minutes total depending on how thick your patties are.

My burgers are never pink. I have never witnessed this. Sometimes when you smoke meat (burgers, brisket, ribs, whatever), the smoke releases gases like nitrogen dioxide. When those gases mix with the meat’s surface, they bind to the myoglobin in the beef,  the protein that gives raw meat its red color. That reaction locks in a pink tint, even after the meat is fully cooked.

If you’re not using pre-made patties, grab 1 to 1½ pounds of ground meat and shape them yourself. Make the patties slightly larger than your buns because burgers shrink as they cook. Handle the meat gently and don’t overmix, overworking it makes the proteins tighten up, which leads to dense, tough burgers instead of juicy, tender ones.

Follow these tips:
Use cold hands. Cold hands will help to prevent the meat from sticking to your hands.
Use a light touch to gently shape the patties, and make sure they are uniform in size and thickness to ensure even cooking.
Use a burger press. A burger press can help to form the patties evenly and without overworking the meat.
You can read more about The Best Method for Shaping Burgers here.

Another reason not to overwork the meat: your hands warm it up. Burger meat should stay cold until it hits the smoker. Cold meat holds together, while warm meat can crumble and fall apart. Keeping it cold also slows the fat from melting too fast, which helps the burgers stay juicy. If you’re using frozen patties, thaw them in the fridge, separate them onto parchment or paper towels, and keep them chilled until you’re ready to season and smoke.