Fill the wood pellet box and set the smoker grill (I use a Traeger) temperature to 180 degrees F. Close the lid and preheat for 15 minutes.
MIX HAMBURGER AND SHAPE INTO PATTIES:
Meanwhile, in a large bowl add all of the burger ingredients. Use your hands to gently knead everything together.
Divide the meat into 8 equal 1/4 -pound portions. Shape the meat into 8 hamburger patties.
MAKE SEASONING BLEND:
In a small bowl combine the seasoning blend ingredients.
Sprinkle and gently press the spice blend into both sides of the hamburger patties.
Place the hamburger patties on the grill and smoke for 1 hour.
Then, slip the patties over and smoke for another 45-60 minutes, or until the target internal temperates of the burgers is reached. *See the internal cooking temperature chart in the notes section of this recipe.
REST BURGERS AND SERVE:
Transfer burgers to a plate and tent them with foil for 5 minutes. Then, serve burgers on buns with desired toppings.
INTERNAL COOKING TEMPERATURES FOR BURGERS:Rare: 125 degrees FMedium-rare: 135 degrees FMedium: 145 degrees FMedium-well: 150-155 degrees FWell-done: 160 degrees F*The USDA’s recommended internal temperature for cooking ground beef is 160 degrees F.*Note that when you tent the burgers under the foil, the internal temperature will increase slightly. I usually like to cook my burgers 1-2 degrees under my target internal temperature.