Bergeron’s Smoke Can Grilled Hamburger Ideas.

This versatile recipe makes 6 juicy, smoke-infused burgers. Use one Smoke Can flavor for the entire batch or divide the patties into groups and try several flavors side by side.

Ingredients

  • 2 pounds ground beef, preferably 80/20

  • 1½ teaspoons kosher salt

  • 1 teaspoon coarse black pepper

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 tablespoon Worcestershire sauce

  • 6 slices cheese, optional

  • 6 sturdy hamburger buns

  • Lettuce, tomato, onion and pickles

  • Burger sauce, barbecue sauce or desired condiments

  • 1 Bergeron’s Smoke Can in your chosen flavor

Directions

  1. Prepare the patties
    Gently combine the ground beef, Worcestershire sauce, garlic powder and onion powder. Avoid overmixing.
    Form six equal patties, approximately ⅓ pound each and slightly wider than the buns.

  2. Season the outside
    Sprinkle both sides with salt and black pepper. Press a shallow indentation into the center of each patty so it cooks evenly.

  3. Prepare the grill and Smoke Can
    Preheat the grill for two-zone cooking, with one medium-high direct-heat area and one cooler indirect-heat area.
    Activate the Bergeron’s Smoke Can according to the package directions and position it where it can begin producing smoke.

  4. Smoke the burgers
    Place the patties over indirect heat, close the lid and let them absorb the flavored wood smoke for approximately 5–8 minutes.

  5. Finish over direct heat
    Move the patties over direct heat. Grill for approximately 3–5 minutes per side, flipping only once when possible.
    Add cheese during the final minute and close the lid.

  6. Check the temperature
    Cook ground-beef hamburgers to 160°F in the center, measured with a food thermometer inserted sideways into the patty. Do not judge safety by color alone.

  7. Toast and assemble
    Lightly toast the buns, then add the burgers and your preferred toppings.

Seven Flavor Combinations

1. Apple & Honey Crisp — Sweet Orchard Burger

Top with:

  • Sharp cheddar

  • Thinly sliced grilled apple

  • Caramelized onions

  • Honey-Dijon sauce

  • Crispy bacon

Sauce: Mix 3 tablespoons mayonnaise, 1 tablespoon Dijon mustard and 1 teaspoon honey.

2. BBQ Mesquite — Classic Smokehouse Burger

Top with:

  • Smoked cheddar or pepper jack

  • Crispy onion strings

  • Dill pickles

  • Barbecue sauce

  • Bacon

This is the strongest traditional barbecue choice and works especially well with a thick beef patty.

3. Bing Cherry — Cherry Bourbon BBQ Burger

Top with:

  • White cheddar

  • Grilled red onions

  • Bacon

  • Cherry barbecue sauce

  • Arugula

Quick cherry sauce: Combine ½ cup barbecue sauce with 2 tablespoons cherry preserves and 1 teaspoon apple-cider vinegar. Warm until blended.

4. Black Peppered Bacon — Steakhouse Bacon Burger

Top with:

  • Smoked Gouda

  • Extra-crispy bacon

  • Sautéed mushrooms

  • Grilled onions

  • Peppercorn mayonnaise

Peppercorn mayonnaise: Mix ¼ cup mayonnaise, ½ teaspoon cracked black pepper and ½ teaspoon Worcestershire sauce.

5. Hickory on Hickory — Double-Hickory Burger

Top with:

  • Aged cheddar

  • Hickory-smoked bacon

  • Grilled onions

  • Bread-and-butter pickles

  • Tangy barbecue sauce

For maximum smoke flavor, keep the toppings traditional and avoid overly sweet sauces.

6. Maple Brown Bourbon — Bourbon Maple Burger

Top with:

  • Smoked Gouda

  • Maple-glazed bacon

  • Caramelized onions

  • Bourbon-style barbecue sauce

  • Crispy fried onions

Maple glaze: Mix 2 tablespoons maple syrup, 2 tablespoons barbecue sauce and ½ teaspoon Dijon mustard.
Brush lightly onto the cooked burger during the final minute.

7. Summertime Smoky Chipotle — Southwest Heat Burger

Top with:

  • Pepper jack

  • Grilled jalapeños

  • Avocado

  • Pickled red onions

  • Chipotle mayonnaise

  • Crushed tortilla strips

Chipotle mayonnaise: Mix ¼ cup mayonnaise, 1–2 teaspoons chipotle sauce and a squeeze of lime.

8. Roasted Garlic Smokehouse Burger

A juicy, flame-grilled hamburger infused with the rich, aromatic flavor of Bergeron’s Roasted Garlic Wood Smoke.
This recipe combines a smoky beef patty, roasted garlic aioli, caramelized onions, and melted cheese for an unforgettable backyard burger.

30–35 minutes * Serves 4 * Medium difficulty

Ingredients
For the hamburgers

  • 2 lbs. ground beef (80/20 blend)

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon kosher salt

  • 1 teaspoon freshly ground black pepper

  • 1 teaspoon garlic powder

  • ½ teaspoon onion powder

  • 4 slices Swiss, provolone, or smoked Gouda cheese

  • 4 brioche hamburger buns

  • 1 Bergeron’s Roasted Garlic Smoke Can

Roasted garlic aioli

  • ½ cup mayonnaise

  • 1 whole head roasted garlic (about 6–8 cloves)

  • 1 teaspoon fresh lemon juice

  • ½ teaspoon Dijon mustard

  • Pinch of kosher salt

Burger toppings

  • 1 large, sweet onion, thinly sliced

  • 1 tablespoon butter

  • Fresh butter lettuce

  • Sliced tomatoes

  • Crispy bacon (optional)

  • Butter for toasting buns

Grilling Instructions

Step 1 – Prepare the Patties

Gently combine the beef with Worcestershire sauce, garlic powder and onion powder. Divide into four 8-ounce patties, roughly ¾–1 inch thick. Make a shallow indentation in the center of each patty to prevent puffing. Season the outside with salt and pepper.

Step 2 – Prepare the Grill

Preheat to approximately 400–450°F. Establish a direct grilling area and a cooler, indirect area for smoking. Lightly clean and oil the cooking grates.

Step 3 – Activate Bergeron’s Smoke Can

Position the Roasted Garlic Smoke Can close to the heat source or embers according to its instructions. No soaking is needed. Allow a few minutes for smoke production to build.

Step 4 – Grill and Smoke

Sear the burgers over direct heat for about 2–3 minutes per side. Move them to indirect heat, close the lid and expose them to the roasted garlic smoke while they finish cooking. Use a thermometer to confirm an internal temperature of 160°F for ground beef.

Step 5 – Melt, Toast and Assemble

Add cheese during the final minute. Meanwhile, cook the onions in butter until caramelized, about 15–20 minutes. Mash roasted garlic into the mayonnaise with lemon and Dijon. Toast the buns, spread with aioli, add the burgers and finish with your favorite toppings.

Smoke Personality: Savory roasted garlic, char-grilled beef, creamy melted cheese and a smooth aromatic wood-smoke finish.

Bergeron’s “Let Your Flavor Flag Fly” Burger Flight

Best Three for a Hamburger Flight.
BBQ Mesquite: cheddar, bacon and barbecue sauce
Apple & Honey Crisp: cheddar, apple and honey-Dijon
Summertime Smoky Chipotle: pepper jack, avocado and chipotle mayonnaise