🍔 Ultimate Smokey Backyard Burger Recipe

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It’s burger o’clock, and we’re turning up the smoke!
Forget those basic backyard burgers — this one’s got attitude. The Smokey Backyard Burger is everything a BBQ legend should be: juicy, smoky, cheesy, and absolutely dripping with flavor.

We’re firing up the Rec Tec RT 680 Pellet Grill to pack in that wood-fired goodness, but don’t worry — any grill will do. Just grab some wood chips, pop open a cold one, and get ready to grill like a pro.

The Story Behind the Recipe

This recipe’s been a backyard classic in my family for years. It started with me experimenting on the Rec Tec one summer weekend — trying to get that perfect smoke ring on a burger without drying it out. After a few tweaks (and a few beers), I nailed it: juicy patties, crisp bacon, caramelized onions, and melty cheese all wrapped up in BBQ bliss.

What sets this burger apart is the balance of smoke and sear — that gentle 350°F heat builds flavor while keeping things juicy, and the final BBQ sauce glaze ties it all together. Once you see that light pink smoke ring hugging your patty, you’ll know you’ve struck burger gold.

Why You’ll Love This Recipe ❤️

🔥 Smoky Goodness: Perfectly balanced flavor from low-and-slow pellet smoking.
🥓 Crispy Bacon Factor: Because bacon makes everything better.
🧀 Cheese Pull Heaven: Melty Colby Jack dripping over a smoky patty.
🍔 Customizable & Easy: Works on pellet, gas, or charcoal grills.
👨‍🍳 Pitmaster Approved: Every detail dialed in for perfect results.

Smokey Backyard Burger

🕒 Prep Time: 15 min 🔥 Cook Time: 15 min ⏳ Total Time: 30 min 🍽 Serves: 6

Ingredients

  • 1 pack thin-cut bacon

  • 1.5 lbs 80/20 ground beef

  • 2 tbsp Worcestershire sauce

  • 1+ tbsp pepper

  • 1+ tbsp A1 rub

  • 1+ tbsp salt

  • 2 large eggs

  • Extra virgin olive oil

  • 1 large sweet onion

  • 3 tbsp Little Bigs BBQ Sauce (or your favorite BBQ sauce)

  • 6 thick slices Colby Jack cheese

  • 1 tomato

  • Romaine lettuce

  • Ketchup & mustard to taste

Instructions

1️⃣ Fire Up the Smoker
Start by placing your bacon on the smoker at 350°F (176°C). Let it crisp slowly, soaking up that smoky flavor while you prep the rest.

2️⃣ Mix the Magic
In a large bowl, combine ground beef, Worcestershire sauce, pepper, A1 rub, salt, and eggs. Mix gently — think “just enough.” Overmixing can make your burgers tough.

3️⃣ Portion It Right
Divide the mixture into even portions using a kitchen scale if you have one. Aim for about ¼ lb patties for that classic size.

4️⃣ Ball and Shape
Roll each portion into a ball, then gently flatten into patties about ¾ inch thick. Press a small divot in the center — this keeps them from puffing up as they cook.

5️⃣ Oil ’Em Up
Lightly brush each patty with olive oil to prevent sticking and help with searing. Give your onion rings the same treatment — we’re tossing those on the grill too.

6️⃣ Bacon’s Big Exit
Once the bacon is crispy perfection, remove it and set aside. Try not to eat it all before the burgers are done.

7️⃣ Burger Time
Lay the patties on the smoker at 350°F and let the smoke work its magic. Flip after 5 minutes to build a perfect crust.

8️⃣ Flip Again & Glaze
After another 5 minutes, flip once more. Brush on a thin layer of BBQ sauce and let it caramelize for 1–2 minutes.

9️⃣ Cheese Me, Please
Add a slice of Colby Jack cheese to each patty and close the lid for another minute to let it melt beautifully.

🔟 The Finish Line
Pull the burgers when they reach 160°F (71°C) internal temperature using your Thermapen for accuracy. Let them rest for a couple of minutes while you toast your buns.

🍔 Build the Beast
Here’s your blueprint:
Bottom bun → BBQ sauced patty → tomato → lettuce → bacon → onions → ketchup & mustard → top bun.
Slice it in half, take a deep breath, and bite in. That’s backyard bliss.

Additional Tips 💡

🥩 Fat Is Flavor: Stick with 80/20 beef — leaner blends dry out fast.
🙌 Don’t Overmix: Gentle mixing keeps the texture light and juicy.
🔥 Watch for Flame-Ups: Open the lid slowly if you’ve got multiple patties going.
⏱️ Rest Matters: Let burgers sit a few minutes post-grill to lock in juices.
🍞 Toasted Buns Rule: A quick toast adds crunch and flavor contrast.

Why This Recipe Works

The combination of smoke and sear makes these burgers unbeatable. Smoking them at 350°F lets the fat render slowly while keeping the meat juicy, and the BBQ glaze adds that sticky, smoky sweetness that’ll have everyone reaching for seconds.

FAQ Section

Q: Can I use a gas grill for this recipe?
A: Absolutely. Just add a smoker box or foil pouch of wood chips to get that smoky edge.

Q: How do I prevent burgers from puffing up?
A: Press a small divot in the center of each patty before grilling.

Q: Can I prep the patties ahead of time?
A: Yep. Shape them, cover, and refrigerate for up to 24 hours before grilling.

Q: What cheese works best?
A: Colby Jack, cheddar, or American melt beautifully on smoky burgers.

Q: How do I get the best sear?
A: Make sure your grill is fully preheated and avoid pressing the patties while cooking.

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