Traeger Smoked Burgers

Thick and juicy 6 oz smoked burgers with cheddar cheese and candied bacon on a brioche bun.

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings Burgers

Calories 905kcal

Author Mason Woodruff

Ingredients

1 ½ pounds Ground Beef 80/20
1 tablespoon (12g) Brown Sugar
1 teaspoon Kosher Salt
1 teaspoon Chili Powder
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
½ teaspoon Black Pepper
4 slices Cheddar Cheese
4 Hamburger Buns I used brioche buns

For Serving

Candied or Smoked Bacon recipe below
4 Fried Eggs

Instructions

Preheat smoker to 225ºF with the lid closed while you prepare the burgers.
Mix the burger seasoning together and sprinkle over both sides of the ground beef.
Use your hands to mix the beef together and form 4 burger patties, about 6 ounces each. You want the patties to be slightly larger than your buns as they'll slightly shrink in the smoker.
Add the burgers to the smoker and cook for 70-80 minutes or until the burgers reach an internal temperature of 140ºF. Once there, continue cooking for 12 minutes.*
Add the cheddar slices on top of the burgers and smoke for an additional 3-5 minutes to melt.
Serve with toasted buns, smoked or candied bacon (recipe below), fried eggs, or your choice of burger toppings.

Notes

*Holding the smoked burgers at an internal temperature of 140ºF for at least 12 minutes achieves pasteurization, making ground beef safe to eat without cooking all the way to 165ºF. This keeps the burgers moist and tender.

For Reverse Seared Burgers

If you'd like an extra crispy crust on your burgers, you can pull the burgers after the 12-minute hold at 140ºF and sear both sides for 45-60 seconds in a lightly oiled cast iron or stainless steel skillet over high heat. Add the cheese once you flip the burgers once.

Note: These burgers should develop a nice crust in the smoker, and I didn't think searing at the end added much.

For the Smoked and Candied Bacon

Add 4 slices of center cut bacon (important for faster cooking) to wire rack over a foil lined sheet pan. Brush the bacon on both sides with 2 tablespoons of maple syrup and sprinkle 2 tablespoons of brown sugar over the syrup. Smoke alongside the burgers, checking periodically.

I smoked 4 additional slices directly on the grill grates (no brown sugar and syrup), but you could do 8 slices and double the brown sugar and maple syrup. The bacon won't get super crispy at a low temperature like 225ºF, but I think that's fine for this style of burger. For crispier bacon, increase the temperature to 275ºF to 300ºF in the final minutes of cooking.

Nutrition

Serving: 1Burger | Calories: 905kcal | Carbohydrates: 47g | Protein: 53g | Fat: 55g