Traeger Pellet Grill Burgers

Traeger smoked burger on a bun with cheese, lettuce, tomato, and onions

Traeger Pellet Grill Burgers

Let’s be honest—nobody’s getting excited over a dry, bland burger. If you’re tired of flavorless burgers that just don’t hit, these smoked burgers are about to change the game. This recipe brings smoky flavor and juicy texture that goes way beyond your average backyard burger, all on your Traeger grill. I’m all about helping you break free from bland cooking—and you can count on this one to deliver big taste with reliable, no-fuss steps.

Course dinner, lunch

Cuisine American

Keyword burgers on Traeger, smoked burgers, Traeger cheeseburgers, Traeger smoked burgers

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings burgers

Calories 601kcal

Author Brandi Crawford

Equipment

Traeger Pellet Smoker

Ingredients

1 pound 80/20 ground chuck beef or 4 pre-made patties
1 teaspoon Worcestershire sauce
1 teaspoon olive oil

Homemade Burger Rub (You can also use your favorite store-bought rub)

1 teaspoon brown sugar or sweetener
1 teaspoon smoked paprika Regular paprika is fine if you wish.
½ teaspoon onion powder
½ teaspoon garlic powder
2 teaspoons dried minced onions
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon cayenne pepper Optional

Burger Assembly

4 slices cheese Any cheese you prefer.
4 brioche buns

Instructions

Optional: Drizzle oil onto the grill grates to prevent sticking. I like to use a cooking brush or towels.
Preheat the smoker to 225 degrees.
Season the ground beef with Worcestershire, olive oil, and the burger seasoning. Form 4 burger patties. Be careful not to overwork the mixture. This will result in burgers that crumble.
Place the burgers onto the smoker.
Total cook time will vary based on how done you like your burgers. Use a meat thermometer to gauge:
125 degrees for rare
135 degrees medium rare
145 degrees for medium
155 degrees for medium-well
160 degrees for well done.
Mine took about an hour and a half.
Prior to removing the burgers from the grill, top each burger with a slice of cheese (if preferred). Cook until the chese is melted and bubbly. You can add buns here for toasted buns.
Allow the burgers to rest and cool for 10 minutes. Serve on buns.

Notes

Make sure your grill grates are clean prior to grilling. Leftover residue will lead to sticking.
If you don't want to make a Homemade Burger Rub, feel free to use your favorite rub.
I also 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.
Prior to shaping the patties (if not using pre-made), Take a look at your buns and shape the patties so that they are larger than the actual bun you will be using.
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.

Nutrition

Serving: 1burger with bun | Calories: 601kcal | Carbohydrates: 28g | Protein: 33g | Fat: 40g