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Smoked Carolina Burger

Smoked Carolina Burger

By Traeger Kitchen

Carolina BBQ piled high on a burger. This smoky burger is topped with homemade chili and coleslaw for a meal you'll need to pull out the fork and knife for.

Prep Time

35 Min

Cook Time

15 Min




This recipe serves:


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Units of Measurement:
1 Pound lean ground beef
2 Tablespoon chili powder
1 Teaspoon paprika
1 Teaspoon cumin
1 Teaspoon dried oregano
1 Teaspoon brown sugar
1/2 Teaspoon onion powder
1/2 Teaspoon garlic powder
1/2 Teaspoon Salt
1/2 Teaspoon Black pepper
To Taste Cayenne, or red pepper flakes
1 Cup beef stock
1 Can (15 oz) crushed tomatoes
1 Teaspoon Traeger Prime Rib Rub
1 1/2 Pound ground beef
4 sesame seed burger buns, for serving
4 Slices cheddar cheese
1/2 Cup Mayonnaise
1/2 Cup sour cream
1 Teaspoon kosher salt
1/2 Teaspoon Black pepper
2 Teaspoon white vinegar
1 Teaspoon celery seed
1/2 green cabbage, shredded
1/2 red cabbage, shredded
2 carrots, shredded


  • 1

    Make the chili. Heat a Dutch oven over medium-high heat. Add the ground beef and cook until browned and cooked through.

  • 2

    Add the chili powder, paprika, cumin, oregano, sugar, onion powder, garlic, powder, salt, pepper, cayenne, beef stock, and tomatoes, and bring to a boil. Reduce the heat to medium-low and simmer until the liquid reduces and thickens, 20-30 minutes.

  • 3

    When ready to cook, set Traeger temperature to 450˚F and preheat, lid closed for 15 minutes. For optimal results, set to 500˚F if available.

    450 ˚F / 232 ˚C


  • 4

    Make the burgers. Divide the ground beef into four equal portions. Form into even patties and season with Traeger Prime Rib Rub.

  • 5

    Insert the probe horizontally into a burger patty. Place the burgers directly on the grill grates. Close the lid and cook for 6 minutes, then flip, and reduce the grill temp to 180˚F, using Super Smoke if available. Cook until the internal temperature reaches 140˚F, or desired doneness, 7 minutes.

    180 ˚F / 82 ˚C

    140 ˚F / 60 ˚C


    Super Smoke

  • 6

    In the last few minutes of cooking, add cheese to the burgers and place buns cut-side-down on the grill grates to toast.

    180 ˚F / 82 ˚C

    Super Smoke

  • 7

    Make the coleslaw. In a medium bowl, combine the mayonnaise, sour cream, salt, pepper, vinegar, and celery seeds. Add the green and red cabbage, and carrots, and toss to combine.

  • 8

    Remove the burgers and buns from the grill. To assemble the burgers, top each patty with chili, and coleslaw as desired. Enjoy!

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