Smoked Cheeseburgers with Melted Cheddar

Steps

1. Step 1

   Set up your smoker for 225°F using a mild wood such as hickory, oak or cherry. Let it come up to a steady temperature while you make the patties.

   20 min, hands-off · 225°F

2. Step 2

   Divide the cold ground beef into 4 equal portions (about 6 oz each). Gently pat each into a patty a little wider than your buns and about 3/4 inch thick, handling the meat as little as possible so it stays tender. Press a shallow dimple in the center of each with your thumb so they don't dome up.

   10 min

   • 1 1/2 lb ground beef, 80/20
3. Step 3

   Mix the salt, pepper, garlic powder and onion powder in a small bowl, then season both sides of each patty generously.

   3 min

   • 1 1/2 tsp kosher salt
   • 3/4 tsp black pepper
   • 1 tsp garlic powder
   • 1 tsp onion powder
4. Step 4

   Stir the mayonnaise, ketchup, mustard and relish together in a small bowl. Refrigerate until serving.

   3 min

   • 1/3 cup mayonnaise
   • 2 tbsp ketchup
   • 1 tbsp yellow mustard
   • 1 tbsp dill pickle relish
5. Step 5

   Place the patties directly on the smoker grates, leaving space between them. Smoke at 225°F until an instant-read thermometer in the center reads about 115–120°F, 30 to 40 minutes. Don't flip them.

   35 min, hands-off · 225°F

6. Step 6

   While the patties smoke, heat a grill (or a cast-iron skillet on the stovetop) to high. Butter the cut sides of the buns and toast them cut-side down until golden, 1 to 2 minutes. Set aside.

   5 min

   • 4 brioche or potato hamburger buns
   • 1 tbsp unsalted butter
7. Step 7

   Move the smoked patties to the hot grill and sear 1 to 2 minutes per side, until well crusted and the center reads 160°F. Lay a slice of cheddar on each during the last minute and close the lid so it melts.

   4 min

   • 4 slices sharp cheddar cheese
8. Step 8

   Let the burgers rest 3 minutes. Spread burger sauce on both bun halves, then build each burger with lettuce, tomato, the patty, and pickles and red onion if you like.

   5 min

   • 4 slices tomato
   • 4 pieces green leaf or iceberg lettuce leaves
   • 8 slices dill pickle
   • 1/4 red onion

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026