Smoked Burgers on a Pellet Grill
Extra large half pound burger patties are seasoned with a classic burger rub, smoked at 180F for two hours and then placed on a toasted bun with classic topping for an amazing burger feast!
Ingredients
- 1 pound Ground Beef Wagyu or 80:20 Ground Chuck
- 2 tbsp Worcestershire Sauce
- 1 tbsp black pepper
- 1/2 tbsp kosher salt
- 1/2 tbsp celery salt
- 1/2 tbsp granulated garlic
- 1/2 tbsp granulated onion
- 1 tsp smoked paprika
Instructions
- Split the ground beef into two equal portions and form into large, flat patties.
- Combine the dry ingredients for the burger seasoning into a bowl and mix well.
- Baste the top of each burger with 1/2 tbls of the Worcestershire sauce and season liberally with the burger seasoning.
- Flip the patties over and repeat the baste/seasoning step.
- Let the burgers rest for 30 minutes so the rub can penetrate the meat.
- Set your pellet grill to 180F using hickory pellets.
- Smoke the burgers at 180F for two hours or until an internal temperature of 160F is reached.
- Place the burgers on toasted buns and serve with your favorite burger toppings!
Notes
I love the combination of smoked beef and Hot and Spicy flavors.
My wife hits this profile by putting pickled jalapenos and a sweet barbecue sauce on her burgers. I like to use a barbecue sauce with some bite like Head Country Hot and Spicy.