These Traeger smoked bacon wrapped burgers are a show stopper on the dinner table. With a little prep work, gooey cheese stuffed smoked burgers are ready to cook. Let’s smoke ‘em…
Sometimes called “Juicy Lucy” hamburgers, they’re great for a BBQ menu or a get-together crowd.
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Why smoked bacon wrapped burgers are a show stopper…
- It’s super unique to make.
- Just a little (FUN IF YOU ASK ME!) prep work.
- The end result is completely juicy and worth it.
- Hungry game day food crowds and dinner guests will love these!
- This method elevates the traditional smoked burger topped with bacon and cheese.
- Let’s face it…you can’t go wrong when you wrap something in bacon.
New to smoked food recipes and Treager recipes? See my step by step video for beginners (scroll to bottom of page).
See the best game day smoker recipes…
Ingredients
Here’s what you need to make smoked bacon wrapped burgers.
- ground beef (80/20 preferred for juicy burgers, or use premade)
- salt
- pepper
- cheddar cheese (cut in quarters, or use shredded cheddar)
- bacon (4 slices per burger)
- burger buns
- Bbq sauce & red onions (optional toppings)
See how to griddle bacon on the Traeger Flatrock and how cook Blackstone bacon…
How to make smoked bacon wrapped burgers
Now I’ll walk you through it…
Quick look at smoked bacon wrapped burgers recipe
- Preheat the smoker and prepare the burger patty with bacon and cheese.
- Smoke the bacon wrapped burger patty at 250 degrees F for 60 – 90 minutes
- Remove the burgers from the smoker at 140 degrees internal temp
- Enjoy.
Detailed recipe steps
- Preheat Traeger Grills or Pitt Boss or whatever pellet grill you’re using to 250 degrees F (you can also do 225 degrees F as seen in the original Sip Bite Go smoked burger recipe, they’ll just take a bit longer and the bacon won’t crisp as much).
- Mix beef for patties. To a large bowl, add ground beef, salt, and pepper. Loosely mix together. Divide seasoned burger meat into half pound portions (4x 8oz burgers). You can do this with your eyes, or measure them with a kitchen scale.
- Stuff cheese in burgers. For each patty, you’ll form two smaller patties: a top and a bottom. Before joining them together, stick cheddar cheese in the middle. Then gently add the top layer of burger patty and form a ½ inch thick burger. Set aside or in the fridge to keep them cool. Repeat for all burgers.
- Arrange bacon for wrapping smoked burgers. My favorite method is to make a bacon weave. To do this, lay 4 pieces of bacon down on a flat surface, and weave them, overlapping them like a basket weave. Place the cheese stuffed burger patties on top. Fold over the extra ends of the bacon towards the middle and stick 2 toothpicks in the top to secure the bacon.
- Add the bacon wrapped burger patties to the smoker. To do this, leave the weave on the bottom and the toothpicks on the top.
- Smoke bacon wrapped burgers with cheddar cheese at 250 degrees F for about 60-90 minutes, until an internal read thermometer reads 140 degrees F for a medium done burger temp.
- (Optional) Toast buns by adding them to the smoker about 5-10 degrees prior to your ideal bacon wrapped smoked burger done temperature. Take the smoked buns off the grill when done to your desired level of toastiness.
- Rest burgers to help the beef juice settle (about 10 minutes if you can wait that long!).
- Finish smoked bacon wrapped stuffed burgers with your favorite condiments and enjoy.
Favorite smoker recipes with bacon
These are great dishes with smoked bacon IN them, or ON them…
- Smoked mac and cheese with bacon topping
- Onion rings wrapped in bacon on the smoker
- Smoked bacon wrapped meatloaf
- Smoked bacon wrapped pork tenderloin
- Jalapeno poppers smoked wrapped with bacon
- Smoked mashed potatoes
- Smoked baked potatoes
- Smoked burger
- “Juicy Lucy” smoked bacon wrapped burgers
- Smoked bacon
- Traeger smoked pork belly burnt ends
FAQs
You should smoke your burgers at 250 degrees F.
For a medium-rare finish, cook the bacon wrapped burgers to 130 – 135 degrees F internal temperature. If you want a medium cooked burger, pull it off of the pellet smoker when the internal temperature reaches 140 – 145 degrees F.
Depending on the size of your burger patties (we made 8oz patties / half pound patties), it will take four slices of bacon to wrap your ground beef burger patty of this size.
Star by intertwining four strips of bacon so it makes a small weave shape. Next, place your burger patty in the center of the bacon weave. Pull the bacon piece up and around the burger patty until the bacon pieces touch.
If your smoker doesn’t get the bacon as crisp as you’d like, I recommend that you finish your burger by tossing the bacon wrapped burger into a small skillet over medium heat to further crisp up the bacon to your likeness. I usually do this for the side that has all the overlapping bacon, and only cook that side so the bacon crisps up. It just takes a couple minutes.
More Tasty Grill + Smoker Recipes
- Smoked mac and cheese
- Smoked cream cheese
- Smoked brisket flat
- 321 ribs
- Beer can chicken on the smoker
- Smoked wings
- Smoked tomahawk steak
- Traeger tri tip
- Smoked turkey breast
- Smoked turkey legs
- Whole smoked turkey
- Smoked Traeger pizza
- Smoked onion rings
- Traeger smoked ham
- Smoked whole chicken
- Smoked jalapeno poppers
- Smoked corn on the cob
- Traeger beef ribs
- Smoked leg of lamb
- Smoked shrimp
- Grilled chicken wings
- Grilled skirt steak
- Flank steak marinade
- Grilled potato wedges
- Smoked pulled pork
- Want more? See my lineup of easy smoker recipes
See this Traeger Flatrock grill review.
See my favorite smoker tools and seasonings in my Amazon Storefront.
Meat thermometer recommendations
Every home chef needs a reliable meat thermometer to cook food perfectly.
On Sip Bite Go, you’ll often see me using:
- Meater thermometer – a fancy wireless thermometer that connects to a phone app – gifted to me from a Traeger partnership.
- ThermoPro digital thermometer – which has a wire that connects the thermometer to a display box outside the oven/grill.
It’s like being psychic! The great thing about either of the thermometers above is that I don’t have to take the food out of the oven to know the temperature.
How to use ‘em… What I do is stick the digital thermometer in steak, pork, chicken, whatever… Then put the food in the oven, on the smoker, or grill.
While the meat cooks, it reads the temperature so I know exactly what temp meat is as it’s cooking. Without having to take it out and check. It’s really difficult to overcook food when you know exactly what temp it is inside!
Are you a foodie, too?
Hey home chefs, hope that answers all your questions about smoking bacon wrapped burgers.
I know they are almost larger than life, “feed a whole family with just one burger” type of big. My bad! (no, really it’s so good!) These half pound burgers can be made into burger sliders, too.
See how to get more smoke flavor from your favorite Traeger dishes…
Connect…
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- Browse the Sip Bite Go recipe collection
Smoked Bacon Wrapped Burgers Stuffed With Cheese Recipe | Sip Bite Go
Ingredients
- 2 lbs ground beef 80/20 preferred for juicy burgers, or use premade
- ¾ tsp salt
- ½ tsp pepper
- 2 slices cheddar cheese cut in quarters, or use shredded cheddar
- 16 slices bacon 4 slices per burger
- 4 burger buns
Instructions
- Preheat Traeger Grills or Pitt Boss or whatever pellet grill you’re using to 250 degrees F.(you can also use a smoke temp of 225 degrees F as seen in the original Sip Bite Go smoked burger recipe, they’ll just take a bit longer and the bacon won’t crisp as much).
- Mix beef for patties. To a large bowl, add ground beef, salt, and pepper. Loosely mix together. Divide seasoned burger meat into half pound portions (4x 8oz burgers). You can do this with your eyes, or measure them with a kitchen scale.
- Stuff cheese in burgers. For each patty, you’ll form two smaller patties: a top and a bottom. Before joining them together, stick cheddar cheese in the middle. Then gently add the top layer of burger patty and form a ½ inch thick burger. Set aside or in the fridge to keep them cool. Repeat for all burgers.
- Arrange bacon for wrapping smoked burgers. My favorite method is to make a bacon weave. To do this, lay 4 pieces of bacon down on a flat surface, and weave them, overlapping them like a basket weave. Place the cheese stuffed burger patties on top. Fold over the extra ends of the bacon towards the middle and stick 2 toothpicks in the top to secure the bacon.
- Add the bacon wrapped burger patties to the smoker. To do this, leave the weave on the bottom and the toothpicks on the top.
- Smoke bacon wrapped burgers with cheddar cheese at 250 degrees F for about 60-90 minutes, until an internal read thermometer reads 140 degrees F for a medium done burger temp.
- (Optional) Toast buns by adding them to the smoker about 5-10 degrees prior to your ideal bacon wrapped smoked burger done temperature. Take the smoked buns off the grill when done to your desired level of toasted-ness.
- Rest smoked Juicy Lucy burgers to help the beef juice settle (about 10 minutes if you can wait that long!).
- Finish smoked bacon wrapped stuffed burgers with your favorite condiments in hamburger buns and enjoy.
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