Reverse-Seared Smoked Bacon-Cheddar Pub Burgers with Smash Sauce
By Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian · US & Metric Measurements · Ready in 1 hr
Thick 1/2-pound pub burgers blended with smoky bacon bits, cold-smoked at 225°F (107°C) for a deep pink smoke ring, then seared at 450°F (232°C) under melted sharp cheddar to a juicy 160°F (71°C).
Ingredients (13)
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Helpful tools for making Reverse-Seared Smoked Bacon-Cheddar Pub Burgers with Smash Sauce:
- → ThermoWorks Thermapen ONE Instant-Read Meat Thermometer
- → Traeger Signature Blend 100% All-Natural Hardwood Pellets (20 lb Bag)
- → Bryco Goods Pink Kraft Butcher Paper Roll (18 Inch x 175 Feet, Unwaxed)
- → MEATER Plus Wireless Smart Meat Thermometer with Bluetooth Repeater
- → Traeger Pellet Grill BAC363 Drip Tray Liners (5-Pack)
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Step-by-Step Instructions
💡 Chef Tips for Best Results
- ✓Pro Tip 1: Never mix salt into the raw ground beef before shaping the patties! Salting the interior dissolves myosin proteins and turns the burger bouncy like sausage; only salt the exterior right before smoking.
- ✓Pro Tip 2: Folding cooked bacon crumbles into the patty creates tiny internal flavor pockets that baste the beef from the inside out.
- ✓Pro Tip 3: Clinical Nutrition Note: Serve lettuce-wrapped in crisp iceberg leaves to save 160 calories and 28g of refined carbohydrates per burger.
🧊 Storage, Freezing & Safe Reheating
Store leftover cooked burger patties in an airtight glass container in the refrigerator for up to 3 days. Reheat in a covered skillet over medium-low heat with 1 tbsp water to steam-melt the cheese until 165°F (74°C).
Frequently Asked Questions
Why do smoked burgers look completely pink inside even when cooked to 160°F?
Wood-fired combustion produces trace nitric oxide gas, which binds with the myoglobin in ground beef to create a bright pink smoke ring that penetrates deep into porous ground meat—always trust your instant-read thermometer!
Can I use lean 90/10 ground sirloin instead of 80/20 chuck?
You can, though 90/10 lean beef dries out faster during the 35-minute smoke phase. If using 90/10 sirloin, mix 1 tbsp of cold grated butter into the beef to keep it juicy.
📖 More Recipes from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian. Explore all 30 recipes in this collection or look up the print & Kindle edition on Amazon.
Recipe by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook and edited for American kitchens by the RecipeVault Pro editorial team — US & metric measurements, USDA-safe doneness temperatures, and practical tips. Our editorial policy
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