Tin Shack Smokehouse Burger Recipe

Prepare wood smoke

If using a stovetop smoker or grill: heat a small metal pan or foil packet with the soaked and drained applewood/hickory chips until they begin to smoke. If using a stovetop smoker, follow manufacturer directions. Keep smoke steady but low to lightly smoke the onions for 6–8 minutes while caramelizing (see below).

Heat a large skillet over medium heat. Add butter and olive oil. When butter is foaming, add the thinly sliced onions and a pinch of salt. Cook, stirring occasionally, until soft and beginning to brown, about 10 minutes.

Sprinkle the sugar over the onions and continue to cook over medium-low heat, stirring every 2–3 minutes, until deeply golden and caramelized, about 15–18 more minutes. Add Worcestershire sauce during the last 2 minutes of cooking and adjust salt to taste.

During the last 6–8 minutes of caramelizing (once onions have started browning), expose them briefly to the smoke: either transfer the pan into the stovetop smoker or place the smoking wood chips on the grill and position the pan nearby so smoke circulates. Toss the onions in the smoke for 6–8 minutes to impart a mild smoke flavor (do not over-smoke). Remove from heat and keep warm.

In a small bowl, combine mayonnaise, crushed green peppercorns, minced garlic, lemon juice, Dijon mustard, salt, and black pepper. Whisk until smooth and homogenous. Taste and adjust salt or lemon if desired. Refrigerate until assembly. (Can be made up to 24 hours ahead.)

Divide the 1 lb bison into four equal portions (about 4 oz each) and gently form into patties about 3/4" thick and slightly wider than the buns. Do not overwork the meat. Make a shallow thumb indentation in the center of each patty to discourage doming while cooking.

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.

Preheat a heavy skillet or griddle over medium-high heat. Brush the surface lightly with neutral oil. When hot (oil just beginning to shimmer), add the patties. Cook bison patties 3 minutes on the first side without pressing.

Flip the patties and cook another 2–3 minutes for medium-rare to medium (internal temp ~130–140°F / 55–60°C). During the last minute of cooking, place a slice of Muenster cheese on each patty and cover the pan or tent with foil to melt the cheese. Because bison is leaner, avoid overcooking to keep burgers juicy.

Remove patties to a warm plate and rest 3–4 minutes while finishing other components. Wipe the skillet clean if necessary.

While cooking the burgers, cook the bacon in a separate skillet over medium heat until crisp, about 6–8 minutes, turning once. Transfer bacon to a paper towel–lined plate to drain.

Butter the cut sides of the brioche buns with softened butter. Toast the buns, cut-side down, in the bacon skillet or on the griddle over medium heat until golden and slightly crisp, about 1–2 minutes. Remove and keep warm.

Spread about 1 tablespoon of the green peppercorn aioli on the bottom half of each toasted bun.

Place a lettuce leaf on the aioli, then set the muenster-topped bison patty on the lettuce.

Top each patty with 1 slice of tomato, 1–2 strips of crisp bacon (depending on thickness), and a generous portion (about 1/4 cup) of the smoked & caramelized onions.

Spread a thin layer (about 1/2 teaspoon) of aioli on the top bun, place it on the burger, and press down gently.

Serve immediately with fries or pickles. Recommend passing extra aioli on the side.