If you’re looking for a next-level burger, this one delivers. You get a layer of flavor from the rub, another layer from the smoke, and then the stuffed center that’s absolutely loaded with savory goodness. Finish it with garlic aioli and a little BBQ sauce and it’s an unreal bite.
This is one of those recipes that’s easy to customize too — swap the rub, change the cheese, add some heat — but the method stays the same. Stuff it, smoke it, sear it, and you’ll end up with a juicy burger that eats like a full-on BBQ meal.
Why I Love This Recipe
This one has layers. The smoke gives you that backyard BBQ vibe, the burger rub adds a punch of seasoning, and then the filling takes it over the top. When you cut into it (or take that first bite) and hit the cheesy, savory center, it’s game over.
Also — this is a great “weekend win” recipe. It’s not complicated, but it feels like something you’d pay for at a restaurant. And once you’ve made it once, you’ll start coming up with your own stuffed-burger combos fast.
Cooking Basics
Make the Filling
Cook the bacon ahead of time and crumble it once it cools. Chop the onion and mushrooms into small pieces, then sauté them in a little olive oil with garlic for 5–7 minutes. Let everything cool before mixing so the filling stays easy to work with.
Once cooled, combine bacon, onion, mushrooms, garlic, and gorgonzola. That’s your stuffed-burger magic right there.
Stuff and Seal the Burgers
Split your ground beef into 8 equal balls and flatten into patties. Add the filling to 4 patties, keeping a clean border around the edge so you can seal them well.
Top with the remaining patties and press/seal the edges tight. Once sealed, season both sides with your burger rub and refrigerate for a couple hours so everything firms up before the cook.
Real-World Note: Don’t rush the sealing step. A tight seal = no blowouts. If you see a thin spot, pinch and smooth it before it hits the smoker.
Smoke Low, Then Sear
Preheat your smoker to 225°F. Hickory or mesquite is ideal here, but use what you’ve got. Smoke the burgers until they hit about 130°F internal.
Once they hit 130°F, crank the heat (or move to a grill) and sear over direct heat to finish. This part goes fast — pull them when they reach 165°F internal.
Smoke phase target: 130°F internal
Optional cheese: add around 155°F internal
Finish/pull temp: 165°F internal
Finish and Serve
Rest the burgers for 5–10 minutes so the juices settle back in. I like topping these with garlic aioli and a little BBQ sauce (or steak sauce) — but go with whatever you love.
Final Thoughts
This is a killer “change-it-up” burger recipe. Once you’ve got the method down, you can swap fillings, cheeses, rubs, and sauces and keep it interesting forever. If you try a new variation, drop a comment and tell me what you stuffed in yours.
Lighten It Up: I used 85/15 instead of 80/20 to keep things a bit leaner without sacrificing the juicy factor. If you go super lean (90/10 or higher), consider adding an egg and a little breadcrumb so the patties don’t get crumbly and split.
🔥 So fire up the pit, and let’s grill and chill.
Juicy Lucy Smoked Burgers (Stuffed with Bacon, Mushroom & Gorgonzola)
These Juicy Lucy smoked burgers are stuffed with a savory bacon-onion-mushroom filling and gorgonzola, then smoked low and slow before a quick sear to finish. Big flavor, crazy juicy, and perfect for a weekend cook.
