A smoked hamburger is a hamburger patty that has been cooked by exposing it to smoke from burning or smoldering material, most often wood. It is common in Texas.
Smoking a burger can require 30 minutes to two hours' time over low heat, such as . Smoking ground meat is prone to overcooking, as smoking is intended for long, slow cooks "far beyond well-done", according to Texas Monthly. Nevertheless a hamburger is "one of the fastest and easiest things to cook on a smoker", making it a good choice for beginners, according to chef Robbie Shoults, speaking to Tasting Table.
According to George Motz, recommended toppings are barbecue sauce, pickles, and onion.
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