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Smoke & Sizzle Pub Burger

Smoke & Sizzle Pub Burger

By Mandy Tanner

For the ultimate pub burger, start it on the Traeger pellet grill for some wood-fired flavor, then finish on the flat top and griddle it for a nice sear. If you have the option, look for a freshly ground beef blend of brisket and short rib.

Prep Time

15 Minutes

Cook Time

40 Minutes

Pellets

Hickory

Ingredients

How many people are you serving?

4

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Units of Measurement:
Sauce
1/4 Cup mayonnaise
2 Tablespoon Dijon mustard
2 Teaspoon prepared horseradish
1/2 Teaspoon Worcestershire sauce
Burgers
2 Pound ground beef, 80% lean
3 Tablespoon Traeger Burger Rub
Accompaniments
2 Tablespoon canola oil or other neutral flavored oil with a high smoke point
1 Medium sweet or yellow onion, very thinly sliced
1 Tablespoon Traeger Burger Rub
1/4 Cup balsamic vinegar
4 brioche or pretzel buns
4 Slices smoked Gouda cheese
How many people are you serving?

4

Activating this element will cause content on the page to be updated.
Units of Measurement:
Sauce
1/4 Cup mayonnaise
2 Tablespoon Dijon mustard
2 Teaspoon prepared horseradish
1/2 Teaspoon Worcestershire sauce
Burgers
2 Pound ground beef, 80% lean
3 Tablespoon Traeger Burger Rub
Accompaniments
2 Tablespoon canola oil or other neutral flavored oil with a high smoke point
1 Medium sweet or yellow onion, very thinly sliced
1 Tablespoon Traeger Burger Rub
1/4 Cup balsamic vinegar
4 brioche or pretzel buns
4 Slices smoked Gouda cheese

Steps

  • 1

    Make the sauce: In a small bowl, combine the mayonnaise, mustard, horseradish, and Worcestershire and stir until combined. Cover and refrigerate until ready to use.

    Ingredients
    • 1/4 Cup mayonnaise

    • 2 Tablespoon Dijon mustard

    • 2 Teaspoon prepared horseradish

    • 1/2 Teaspoon Worcestershire sauce

  • 2

    When ready to cook, heat the Traeger with the lid closed to 225°F; this will take about 15 minutes.

  • 3

    Shape the ground beef into four 1-inch thick patties and season with the Traeger Burger Rub, using about 1 teaspoon per side of each patty.

    Ingredients
    • 2 Pound ground beef, 80% lean

    • 3 Tablespoon Traeger Burger Rub

  • 4

    Place the patties directly on the grill grates, close the lid, and start smoking. The burgers will need to smoke for 30 minutes; about halfway through cooking you'll want to preheat the flat top as described in the next step.

    225 ˚F / 107 ˚C

  • 5

    When there is about 15 minutes left to the burger smoking time, preheat 2 adjacent zones of the flat top to medium heat, for 8 to 10 minutes.

  • 6

    Drizzle or squirt 1 tablespoon oil over the cooktop then spread with a spatula. Add the onions and season with about 1 tablespoon Traeger Burger Rub. Cook, tossing occasionally, until the onions have softened and are beginning to brown, about 7 minutes. Add the balsamic vinegar and cook, tossing, until tender, about 1 minute. Move the onions over to a cool zone until ready to serve. Meanwhile, place the buns cut-side-down on the cooktop until toasted, 30 to 60 seconds, then transfer to a plate.

    Ingredients
    • 2 Tablespoon canola oil or other neutral flavored oil with a high smoke point

    • 1 Medium sweet or yellow onion, very thinly sliced

    • 1 Tablespoon Traeger Burger Rub

    • 1/4 Cup balsamic vinegar

    • 4  brioche or pretzel buns

  • 7

    After the burgers have smoked for 30 minutes, transfer the patties to the hot flat top cooktop. Cook, flipping once, for 5 minutes per side for medium doneness. Top each burger patty with a slice of Gouda, cover as with the steam dome (two at a time if necessary) and allow the cheese to melt completely, about 1 minute.

    Ingredients
    • 4 Slices smoked Gouda cheese

  • 8

    To serve, spread the pub sauce on the toasted buns, as desired. Add a burger patty to each bottom bun, top with the balsamic onions, and finish with the top bun. Enjoy!

Cooking Notes

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