Smokey & Cheddar Recipe

Make the sauce

In a small bowl, combine mayonnaise, minced chipotle, smoked paprika, apple cider vinegar, hot sauce, honey, salt, and black pepper. Whisk until smooth and taste; adjust heat or sweetness as desired. Cover and refrigerate while you prepare the burgers so flavors meld (at least 15 minutes).

Form patties

Place the ground beef in a bowl. Sprinkle smoked paprika, garlic powder, kosher salt, and black pepper over the meat. Gently mix with your hands or a fork until just combined — avoid overworking. Divide into 4 equal portions (about 4 oz each) and form into patties about 3/4-inch thick, making a slight indentation in the center of each patty to prevent doming.

Preheat cooking surface

If using a grill: preheat to medium-high (about 400°F). If using a cast-iron skillet or griddle: place over medium-high heat and add the oil to coat the surface. If you want a stronger smoked flavor and have wood chips: prepare a small smoker box or foil pouch with soaked wood chips to produce smoke; place on grill as it preheats. If not using wood chips, you may add 1/4 tsp liquid smoke to the sauce or brush lightly on patties (optional).

Cook patties

When the grill or skillet is hot, place the patties on the surface. Cook for 3-4 minutes on the first side without pressing down, until a brown crust forms. Flip and cook another 2-3 minutes for medium doneness. During the last 1 minute of cooking, place 1 oz (or 1 slice) of cheddar on each patty and cover the grill or pan to melt the cheese (use a lid or foil tent). If using a skillet, reduce heat slightly to avoid burning the cheese while melting.

Toast buns

While cheese is melting, spread the butter on cut sides of brioche buns. Place buns butter-side down on the grill or skillet for 30-60 seconds until golden and slightly crisp. Remove and keep warm.

Assemble

Spread 1–2 tablespoons of the smokey sauce on both the top and bottom bun. On the bottom bun place a small handful of shredded lettuce, then the cheeseburger patty, 2 pickle slices, and a few rings of thinly sliced red onion. Top with the top bun and press gently. Repeat for remaining burgers.

Transfer burgers to a platter and let rest 2 minutes. Serve immediately with extra smokey sauce on the side and optional fries or chips. Store leftover sauce refrigerated up to 5 days.