Boy oh boy, do I have a recipe for you! My delicious pellet grill burgers are one of my favorite Traeger recipes, and I'm so excited to share them with you today!
These juicy, tender hamburgers are full of hearty beef flavor with subtle, mouthwatering smokiness. Plus, thanks to the pellet smoker and my tried-and-true grill method, this recipe is so simple and only takes about 15 minutes to cook!
Why Cook Burgers on the Pellet Grill?
You may be wondering, "Why use the pellet smoker to grill burgers when the gas grill gets the job done quicker?" Well, let me explain to you why this cooking method is my favorite and soon to be your favorite as well!
- You can set the temperature on the pellet grill and know that it will hold steady after you walk away.
- You don't have to deal with flare-ups like you do with charcoal and gas grills.
- The cook time is longer, so if you get distracted (like I often do), you still have time to rescue the patties before they reach the point of no return.
- The subtle, smoky taste and aroma infused throughout the meat from the wood pellets just can't be beat.
- Lastly, that reddish-brown color of the smoked patty is so pretty to look at. =)
Choosing the Right Ground Beef for Pellet Grill Burgers
For melt-in-your-mouth results, use ground beef with a higher fat content (at least 20%) to avoid dry, tough patties. This is especially true when cooking hamburgers on a pellet grill. That extra fat ensures they stay juicy, tender, and packed with hearty, meaty flavor.
I prefer ground chuck with an 80/20 lean-to-fat ratio. Sometimes I'll even shred a quarter cup of frozen butter and mix it into my patties for extra delicious juiciness.
How to Season Pellet Smoker Burgers
Now, let's talk seasoning. My husband insists that seasoning belongs on the outside of a burger patty and not mixed in. I resisted this notion for years until I finally gave it a try, and guess what? - he's right! Adding the seasoning to the outside prevents you from overworking the meat and makes the flavor stronger.
Since apparently he's a "burger whisperer", I also went along with his second notion, which is: when it comes to seasoning - less is more. So, I kept the ingredients in this recipe pretty simple to highlight the star of the show - the beef.
Pellet Grill Temperature for Burgers
When searching for a Traeger burger recipe, you'll mostly find people smoking them low and slow. While this method is perfect for certain cuts of meat (like my Texas-style smoked brisket), ground beef patties just aren't one of them.
After testing this recipe over and over again at different temperatures, I found that burgers are best cooked hot and fast. I have consistently achieved the most juicy, tender hamburgers when grilled at 375℉ for about 15 minutes. Give it a try - you won't be sorry!
If you're a hunter or are just blessed to have wild game meat in your freezer, be sure to also try my savory venison burgers and jalapeno poppers (aka deer rolls). If you're reading this around the holidays, try my spatchcock turkey recipe smoked on the pellet grill - it's the best!
What You'll Need
Ingredients for Pellet Grill Burgers
Here is an overview of the ingredients used in this pellet grill burger recipe. For measurements, please scroll down to the recipe card below.
- Ground chuck - I recommend an 80% lean to 20% fat ratio for the juiciest burgers. 70/30 ground beef is even better, but be sure to follow my tips in the recipe card below for how to prevent your patties from shrinking while on the grill.
- Seasonings - You want to keep it simple so that you don't distract from the star of the show - the beef. In this recipe, I use just 5 simple seasonings: onion powder, paprika, garlic powder, salt, and pepper.
- Burger buns - While I'm sure homemade buns are the best, I just buy the cheap ones at the grocery store. You can't go wrong as long as you butter and toast them on the grill.
- Cheese - There are so many options, but here are my family's favorites: cheddar, American, and cheddar jack.
- Classic Toppings and Condiments - Lettuce, onion, tomato, pickles, mayonnaise, mustard, and ketchup.
Pellet Grill Smoker
Chances are, if you're reading this post, then you already have a pellet smoker or are thinking about buying one. There are many to choose from, but the two most popular brands seem to be Traeger and Pitboss.
I personally am still using my Camp Chef SmokePro that we first started out with years ago. My in-laws just purchased a Weber XL 600 that has Wi-Fi and Bluetooth so you can monitor your grill from afar - I'm a little jealous! For this recipe, any pellet grill will do.
Hardwood Pellets
While there are many options, here are my top three favorite wood pellet flavors for smoked burgers: hickory, mesquite, and apple.
Hickory delivers a strong, classic BBQ flavor. Mesquite is bold and earthy, perfect for those who like punchy smoke. Apple wood offers a milder, sweeter smoke that won't overshadow the beef flavor.
Tips and Tricks for the Best Pellet Grill Burgers
Here are my tried-and-true tips to help you cook the best burgers on your pellet grill so that each bite is juicy, smoky, and full of flavor.
- Handle the meat gently. Overworking the beef can create dense, tough burgers. This is why it's best to season the outside of the patties instead of mixing it in.
- Chill the patties before grilling. Place them in the refrigerator for about 20 minutes before grilling. This helps the patties hold their shape and lock in juices when they hit the hot grates.
- Indent the patties. Using the back of a spoon, press a small indentation into the center of each patty to keep them from puffing up and to ensure even cooking.
- Use a meat thermometer. It’s the most reliable way to ensure your burgers are cooked to your preferred doneness without drying them out.
- Allow the burgers to rest. Just a few minutes off the grill allows juices to redistribute for maximum flavor in every bite.
- Butter and toast the buns. A light brush of melted butter followed by a quick toasting gives the buns a golden crust and rich flavor.
Other Recipes You'll Love
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Pellet Grill Burger Recipe
Recommended Equipment
Ingredients
- 2 pounds ground beef (80/20 lean-to-fat ratio)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 6 burger buns
- 6 slices cheese (optional)
- optional condiments and toppings (mayonnaise, mustard, ketchup, lettuce, tomato, onion, pickles, etc.)
Instructions
Preheat
- Fill your pellet grill hopper with hardwood pellets and set the temperature to 375℉. Allow the grill to preheat with the lid closed for about 10-15 minutes while you make the burger patties.
Shape
- Divide the ground beef evenly into 6 equal portions (I use a digital food scale for this).
- Using your hands, form 6 hamburger patties that are slightly wider than your burger buns, since the patties will shrink a bit while cooking. Place them on a large baking sheet that is lightly greased.Pro Tip: To reduce shrinking while cooking, chill the patties for 20 minutes before grilling. Then, using your thumb or the back of a spoon, make an indentation in the middle of each patty.
Season
- In a small bowl, stir together salt, pepper, garlic powder, onion powder, and paprika.
- Evenly season both sides of the hamburger patties with the seasoning mixture. (I season liberally.)Pro Tip: Don't add the seasoning until right before you're ready to grill, since salt can pull moisture out of the meat.
Grill
- Place patties directly on the grill grates and close the lid. Cook for 5-10 minutes on the first side, then flip them over and cook for an additional 5-10 minutes until the desired internal temperature is reached: Medium-rare: 130-135℉, Medium: 140-145℉, Medium-well: 150-155℉, or Well-done (USDA's recommendation): 160℉.Pro Tip: Pull your patties off the grill 5℉ early, since they will continue to cook a bit on the counter.
- Place sliced cheese on top of the burger patties immediately after cooking, while they are still hot. (This keeps melted cheese off your grill grates.)
- Toast your burger buns on the grill for a couple of minutes.. (I like to lightly brush mine with melted butter first.)
Assembly
- To assemble your burgers, spread mayonnaise or mustard inside the burger bun. Add your favorite toppings such as lettuce, tomatoes, onions, ketchup, and pickles.
- Serve with French fries, potato chips, or onion rings. Enjoy!
Notes
For Best Results:
- Use ground beef with a higher fat content, no less than 20% to ensure a juicy burger.
- Avoid overworking your meat while forming the patties, or your burgers could turn out tough.
- Season your patties right before you're ready to grill them to prevent the salt from pulling moisture from the meat.
- Keep a close eye on the internal temperature of your burger patties while they cook and pull them off the grill 5℉ before your desired internal temperature is reached:
- Medium-rare: 130-135℉
- Medium: 140-145℉
- Medium-well: 150-155℉
- Well-done (USDA's recommendation): 160℉
Storage:
- In the Refrigerator: Raw patties can be placed in a plastic zip bag or airtight container and refrigerated for up to one day before cooking. Leftover patties can be stored in the refrigerator for up to 3-4 days.
- In the Freezer: You can also freeze raw burger patties by placing squares of wax paper in between each patty, stacking them on top of each other, and placing them in a freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before cooking.
VIDEO
Nutrition
*Nutritional facts are calculated by third party sources and are not always accurate. If you are on a special diet, we highly recommend you calculate these values personally.
Step by Step: How to Cook Burgers on a Pellet Grill
Since adding process images to the recipe card can clutter up your printed recipe, I've added the step-by-step process images here. More detailed instructions are in the recipe card above.
First,fill the hopper on your pellet grill with hardwood pellets (I used hickory for this recipe) and preheat your grill to 375℉.
Divide the ground beef evenly into 6 equal portions. I used a digital scale for this.
Use your hands to shape 6 hamburger patties that are slightly wider than your burger buns, since the patties will shrink while cooking.
In a small bowl, stir together onion powder, paprika, salt, garlic powder, and black pepper.
Evenly season both sides of the hamburger patties with the seasoning mixture. (I season mine liberally.)
Now it's time to grill! Place your patties directly on the grill grates and close the lid. Cook for 5-10 minutes on the first side...
...then flip them over and cook for 5-10 more minutes until the desired internal temperature is reached.
Here is a burger doneness chart to use as a reference:
Place sliced cheese on top of the burger patties immediately after cooking while they are still hot. (This keeps melted cheese off your grill grates.)
Toast your burger buns on the grill for a couple of minutes. (I like to lightly brush mine with melted butter first.)
Assemble your cheeseburgers with your favorite toppings, serve with a side of French fries, and enjoy!
Storage Information
In the refrigerator: Raw patties can be placed in a plastic zip bag or an airtight container and refrigerated for up to one day before cooking. Leftover patties can be stored in the refrigerator for up to 3-4 days.
In the freezer: You can also freeze raw burger patties by placing squares of wax paper in between each patty, stacking them on top of each other, and placing them in a freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before cooking.
Frequently Asked Questions
It will take 5-10 minutes per side, depending on the level of doneness you prefer. My burgers take 15 minutes total to cook.
Since this recipe calls for a higher cooking temperature, you will want to flip them halfway to ensure they cook evenly, develop a flavorful crust, and have grill grate lines on each side of the patty. If you cook them low and slow, then no, you don't need to flip them.
The smoke from the wood reacts with the protein in the meat, causing it to have a pink, reddish color even after it's fully cooked.
Michelle
These are the best smoked burgers ever! I've always had trouble with my burger turning out too tough on the pellet grill, but not anymore! Thank you so much for sharing this recipe!
Christi
I'm so glad you liked them! Thank you so much for your positive feedback!
Beau
I made these burgers tonight for dinner and the whole family loved them. They’re the best burgers I think I’ve ever cooked on my Traeger. Thanks for the recipe. Will be making them again real soon!
Christi
I’m so glad that y’all liked them! They are my favorite too!
Debbie
The best! Thank you so much for sharing this recipe!
Christi
Thank you so much and you are more than welcome!