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No BBQ is complete without juicy burgers. Traeger Pitmaster Matt Pittman shows you how easy it is to achieve perfect beefy burgers right on your Traeger grill. Top ‘em with your favorites, and get ready to make these over and over again.
0:19 Best Fat Ratio for Burgers
0:36 Forming Burger Patties
1:03 Seasoning Burger Patties
1:36 How to Grill Burgers
2:01 Grill Times & Internal Temperature
2:43 Dressing Your Burger
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47 Comments
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Do you know why I’d get ash on my food when cooking with my Traeger? My grill is always vacuumed, fan works and vents are open. I’ve asked two other Traeger folks and no response. Thank you!
Video was good until he called the cheeseburger a hamburger
tsk tsk tsk, handling the buns and toppings with those gloved hands after they handled raw hamburger meat, 𝗪𝗥𝗢𝗡𝗚!!!
Can you taste the smoke on the burgers?
Great Burgers
I followed Matt's Traeger pork rib recipe/video, it was FABULOUS! Now I'm going to follow the burger recipe! There's no way I can fail! This is going to be great!
I smoke mine for about 20min. Pull them off the Traeger crank it all the way up put them back on for about 7min each side.
I’m new to Traeger. He said 325 degree. That’s 325F or 325C?
What about from frozen
Hi Matt I try your hamburger recipe I know now what it taste like,it is out of this world taste. Love it my family enjoyed it too!
Raw meat juices on the seasoning bottle
I grilled for the first time in 15 years, and Traeger so simple for me I cook the perfect hamburger. I grilled the buns, and I put two pieces of Swiss cheese it was honestly the best burger I've tasted! I put a little bit of black pepper and steak dust. The meat was so tender. Kudos to traeger
The reason you cook to 155F minimum is to prevent ecoli. 165 is a buffer temp. Cooking below that for ground beef is retarded – your friendly neighborhood health inspector
Yeah…. Let’s put lettuce on the bottom to cover our taste buds.
Pickles under the patty on the bottom, youll never have one fall on your plate again
nice, only wished one patty would of been broken in half to see the inside…..
Did you smoke them?
When making burgers do u need to pit the grates at the lowest setting like you need to if u want to sear
Nice one, mate. Love it. Although I wish you were more specific on the cooking time. That said, I understand that's difficult because you don't know how thick people have made their burger meat.
How gross of you to grab the rub with your raw meat hand. You just going to toss that back in the cupboard now?
It hurts me that he didn't preseason the meat before forming the patties.
I like to incorporate the seasoning into the ground beef before forming the patties and tossing them on the smoker.
I blend the same custom rib rub I use mixing it with the meat by hand in a glass mixing bowl before hand forming the patties.
It's tha wurd uh tha gospel, yessah! I hear ya! 👂
How do you prevent flair ups when cooking burgers?
The seasoning works better if you mix the ground beef with it!
Used this recipe to a T and burgers came out raw in the inside.
Classic Burger.
Looks ridic. If you haven't Traeger'd a ribeye yet, don't die before you do. Game changer. SPG, slap it on (I do 250) and pop a probe in there. I pull at 120 and toss it on a blazing hot cast iron Lodge ridged skillet for 90 secs a side. Rest and cut into the best ribeye you ever put in your mouth.
Did you change your gloves at all? The cross contamination makes me cringe.
Your video made me get out of bed at 9 pm, turn on my Traeger and drive to the store to buy burger stuff.
I want to see the inside of that burger wtf
Lost me with the ketchup. The only red sauce that goes on my burgers is BBQ.
I can't find this recipe on the @Traeger website, can anyone help me out? TIA
Already have a Blackstone gas griddle on the way, and getting a Traeger!
I like to super smoke mine at 180 for 15 minutes then crank it up to 450 or 500 for 15 minutes. Oh, and don't forget the Holy Gospel.
That meat looked grey…
155° internal temp for at least 20 seconds for ground beef. 165° is too much and any lower than 155° internal temp isn’t safe for ground meat.
No offense man but that was a pretty lazy tutorial. Lol. How do you know the temperature was right? No cutting in half to show the perfection? Boooo
What kind of pellets??? 🤔
No mayo? WTF is wrong with you?
Bend the ends of the cheese toward the center to stop cheese spillage on to your grill
Great video! What flavor of pellets did you use? Thanks!
Best brisket we ever cooked by your recipe
Thanks for the great video Matt. Just fired up my 570 Pro for the first time this weekend and cooked burgers and Hassleback potatoes. I was really impressed! I do have a question though….my wife likes her burgers medium well (no pink). Should I sear them at 375 and then lower the temp to 250 to cook longer? Appreciate any tips.
Nah, burgers are meant to be fried or grilled over a flame.
Just me personally how I’ve been doing burgers since I was a kid.. I like to sprinkle my seasonings on top and mix them around throughout the middle of burger with my fingers. I feel that way there’s more flavor throughout. This might not be true, I’m not sure, but just thought I would share